Pumpkin Mac and Cheese with Bacon Panko Topping

macaroni pasta on in a black cast iron skillet in a pumpkin cheddar cheese sauce garnished with bacon and fresh thyme.

Pumpkin Mac and Cheese with Bacon Panko Topping

Say hello to your new favorite savory, creamy and flavorful Pumpkin Mac and Cheese. It's ultra creamy thanks to the sharp cheddar cheese, Parmesan cheese and of course to 100% pumpkin puree. And if that wasn't already delicious enough, it's topped off with toasted panko breadcrumbs spiked with crispy bacon pieces and fresh thyme. It makes for a perfect holiday side dish or main!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 420kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Bacon Panko Topping

6 strips thick-cut bacon
2 Tbsp. butter
1 cup panko breadcrumbs
pinch of salt
4 sprigs thyme

Pumpkin Mac

8 oz. medium shell pasta (or pasta of choice)
1 cup reserved pasta water
2 Tbsp. butter
2 Tbsp. all purpose flour
1 1/2 cups whole milk
pinch of fresh nutmeg
2 cloves garlic, pressed
kosher salt, to taste
1 cup 100% pumpkin puree (not pumpkin pie mix)
6 oz. sharp cheddar cheese, freshly shredded (~1 1/2 cups)
2 oz. Parmesan cheese, freshly shredded (~1/3 cup)

US Customary - Metric

Instructions

Cook the bacon: Preheat the oven to 400°F. Line a sheet pan with foil or a silicone baking mat and place a cooling rack on top. Spray the cooling rack with nonstick spray and then lay the bacon strips on top of the rack in an even row. Bake for 20-25 minutes or until nice and crispy. Remove from the oven, allow the bacon to cool and then chop into small pieces. Set aside.
6 strips thick-cut bacon
Make the breadcrumb topping: Heat a frying pan over medium heat and melt the butter. Add the breadcrumbs and cook, stirring to prevent breadcrumbs from burning, until panko is golden brown. Add the chopped bacon pieces to the panko with a pinch of salt and the fresh thyme. Stir to combine.
2 Tbsp. butter, 1 cup panko breadcrumbs, pinch of salt, 4 sprigs thyme
Bring a pot of salted water to boil to cook the shell pasta (or pasta of choice). Cook according to package directions. Prior to draining, reserve 1 cup of the pasta water. Drain the pasta and set to the side.
8 oz. medium shell pasta (or pasta of choice)
Heat a large cast iron pan over medium heat and melt the butter. Whisk in the flour and whisk for ~1 minute to cook out the floury taste. Gradually pour in the milk. Continuing to whisk until smooth. Stir in the nutmeg, garlic and salt.
2 Tbsp. butter, 2 Tbsp. all purpose flour, 1 1/2 cups whole milk, pinch of fresh nutmeg, 2 cloves garlic, pressed, kosher salt, to taste
Add in the pumpkin, cheddar cheese and parmesan. Whisk until smooth again. Pour in some of the reserved pasta water and whisk until desired consistency is reached. I usually add ¾ cup. The pasta really soaks up the sauce so don’t be afraid of adding too much.
1 cup 100% pumpkin puree (not pumpkin pie mix), 6 oz. sharp cheddar cheese, freshly shredded (~1 1/2 cups), 2 oz. Parmesan cheese, freshly shredded (~1/3 cup), 1 cup reserved pasta water
Add in the cooked pasta and stir to combine. Top with the bacon panko and enjoy warm.

Video

Notes

Properly stored Pumpkin Mac and Cheese will last 3 to 5 days in the refrigerator. You can also freeze mac and cheese for up to 3 months.

Nutrition