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Pumpkin Mac and Cheese

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  • Author: Morgan
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 1 pound short cut pasta - I used lumache (AKA "shellbows")
  • Fresh sage leaves
  • 3/4 cup panko breadcrumbs
  • 3 strips thick-cut bacon, chopped
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3.5 cups whole milk
  • 1 cup pumpkin puree
  • 12 ounces sharp cheddar cheese, shredded
  • 12 ounces smoked gouda cheese, shredded
  • 6 ounces mozzarella cheese, shredded
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook pasta in salted water until just barely al dente (about 2-3 minutes less than package instructions). Drain and set aside. While the pasta cooks, chop 2 tablespoons of the fresh thyme leaves and add to a heat-safe bowl with the panko breadcrumbs.
  3. In a large pot or dutch oven over medium heat, cook the chopped bacon until crisp, stirring occasionally. Remove bacon, reserving the bacon grease. Pour bacon grease over the bowl of panko breadcrumbs and chopped sage. Stir to combine, mix in the chopped bacon, and set aside.
  4. Clean out the pot that was used for frying the bacon. Then melt butter in the pot over medium-low heat and fry 10-12 sage leaves in the butter until crisp. Remove sage and set aside.
  5. Add the flour to the sage flavored butter and whisk for 1 minute to create a roux.
  6. Gradually add milk, whisking constantly until smooth. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  7. Add pumpkin puree, most of the cheddar, smoked gouda, and mozzarella (reserving a few handfuls), smoked paprika, Dijon mustard, nutmeg, garlic powder, salt, and pepper. Stir until cheese is melted and sauce is smooth.
  8. Remove the cheese sauce from heat and add the cooked pasta to the cheese sauce. Stir to coat the pasta fully with the cheese sauce. Taste and adjust seasonings or add milk (a tablespoon at a time) to thin, if necessary.
  9. Layer the mac and cheese in the baking dish. First, add a layer of pasta and sauce, then sprinkle over some of the reserved cheese, then repeat until the pasta and shredded cheese have all been added.
  10. Top with the bacon-sage breadcrumb mixture. Cover with foil and bake for 25 minutes, then remove the foil and top with the fried sage and continue to bake for 5 minutes, or until the top is golden brown and the edges are bubbly. 
  11. Let cool for 5 minutes to set before serving.
  • Prep Time: 30 mins
  • Cook Time: 30 mins

Find it online: https://hostthetoast.com/pumpkin-mac-and-cheese/