Darn Pumpkin Mac and Cheese recipe
This Best Darn Pumpkin Mac and Cheese is the ultimate comfort food. Combining the earthy richness of pumpkin with creamy layers of extra-sharp cheddar, Gruyere, and Parmesan, this dish is a dream come true for cheese lovers. Topped with crispy bacon and a golden panko crust, it’s the perfect dish to cozy up with on chilly evenings or to share at holiday gatherings. Each bite is packed with savory, cheesy warmth and just the right amount of pumpkin goodness, making this a true seasonal showstopper.
Imagine a traditional mac and cheese—but with a twist that’s both unexpected and delightful. The pumpkin adds a subtle sweetness, perfectly balanced by the savory cheeses and spices like cayenne and sage. These flavors, combined with a hint of Dijon mustard and brown sugar, create a symphony of tastes that takes this dish to a whole new level. The addition of crispy, thick-cut bacon not only enhances the flavor but also adds a satisfying crunch that contrasts beautifully with the creamy sauce.
Whether you’re a pumpkin enthusiast or new to the idea of savory pumpkin dishes, this mac and cheese will likely surprise you. It’s a hearty, crowd-pleasing recipe that’s as deliciously satisfying as it is unique. Let’s dive in and see how each ingredient plays its part in creating this unforgettable meal.
Key Ingredients for Best Darn Pumpkin Mac and Cheese
- Macaroni or shell-shaped pasta – Holds the sauce perfectly, ensuring every bite is coated with creamy goodness.
- Thick-cut bacon – Adds smoky flavor and a crispy texture, with half reserved for an irresistible topping.
- Shallots – Provides a gentle sweetness and depth, balancing the richness of the cheeses.
- Unsalted butter – Creates the base of the roux, blending with flour to thicken the sauce.
- Fresh sage – Infuses the sauce with a warm, earthy aroma that complements the pumpkin and cheese.
- Pumpkin puree – Adds creaminess and a hint of natural sweetness, making this a perfect fall-inspired dish.
- Extra-sharp cheddar, Gruyere, and Parmesan – A trio of cheeses that offers bold, nutty, and tangy flavors, melting beautifully into the sauce.
- Panko bread crumbs – Ensures a golden, crispy topping, contrasting with the creamy pasta below.
Simple Steps for a Delicious Pumpkin Mac and Cheese
- Preheat the oven to 375°F (190°C) and grease a 3-quart baking dish.
- In a large pot of salted boiling water, cook the pasta for just 4 minutes, so it’s very al dente. Drain and pour it into the baking dish.
- In a skillet, cook the bacon until crisp. Drain, chop, and reserve half for topping.
- Melt butter in a pan, then sauté shallots until soft. Add sage and garlic, cooking until fragrant.
- Sprinkle flour over the shallots, stirring, then gradually add milk while whisking to avoid lumps. Stir in the pumpkin puree until smooth.
- Add Dijon mustard, brown sugar, salt, cayenne, onion powder, and black pepper, cooking until thickened.
- Lower the heat, add heavy cream, and stir in cheeses until melted and smooth. Mix in half of the bacon.
- Pour the sauce over the pasta, stirring to coat evenly.
- Mix panko bread crumbs with olive oil, then sprinkle over the top of the mac and cheese.
- Cover with foil and bake for 12 minutes, then remove foil, add remaining bacon, and bake uncovered for 5 more minutes.
- Garnish with extra sage if desired, and serve warm.
Tips for Perfect Pumpkin Mac and Cheese
- Undercook the pasta slightly before baking; it will finish cooking in the oven and absorb the sauce without getting mushy.
- Use high-quality cheese, as it melts better and has a more pronounced flavor. Extra-sharp cheddar and Gruyere are especially recommended.
- Crisp the bacon thoroughly before adding it to the dish for an extra-crunchy topping and delicious flavor contrast.
- Taste and adjust seasoning before baking, as pumpkin can vary in sweetness. Add a pinch more salt or pepper if needed.
Recipe Variations
For a vegetarian version, simply omit the bacon and add toasted pecans or walnuts for a bit of crunch and a nutty flavor. To add more green veggies, mix in wilted spinach or sautéed kale for extra nutrients and color. Want even more spice? Increase the cayenne or sprinkle crushed red pepper flakes on top.
Storing Leftovers of Your Pumpkin Mac and Cheese
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk to keep the sauce creamy and prevent it from drying out. For freezing, let the mac and cheese cool completely, then freeze it in individual portions for up to two months. Reheat from frozen in a 350°F (175°C) oven, covered with foil, for about 20 minutes or until hot and bubbly.
Indulge in this Best Darn Pumpkin Mac and Cheese whenever you crave comfort food with a seasonal twist!
Darn Pumpkin Mac and Cheese Recipe
Ingredients
- 1 pound macaroni pasta or shell-shaped pasta
- 1 teaspoon salt for pasta water
- 1 pound thick-cut bacon
- 3 large shallots diced
- 5 tablespoons 70g unsalted butter
- 3 tablespoons fresh sage minced
- 2 cloves garlic minced
- 1/3 cup 40g all-purpose flour
- 3 cups 681ml whole milk
- 1 can 15 ounces/425g pumpkin puree
- 2 1/2 teaspoons coarse Dijon mustard
- 2 teaspoons packed light brown sugar
- 1 1/4 teaspoons salt
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup 113ml heavy cream
- 10 ounces 283g extra-sharp cheddar cheese, grated
- 8 ounces 226g Gruyere cheese, grated
- 2 ounces 57g Parmesan cheese, finely grated
- 2 teaspoons olive oil
- 1/2 cup 30g panko bread crumbs
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 3-quart baking dish. Set aside.
- In a large pot, bring water to a boil and add 1 teaspoon of salt. Add the pasta and cook for 4 minutes, leaving it very al dente. Drain and pour into the prepared baking dish; set aside.
- In a large skillet over medium heat, cook the bacon until crisp, about 4-5 minutes on each side. Place on a paper towel-lined plate to drain excess oil, then chop into small pieces. Reserve half for garnish and set aside.
- In a large pan, melt the butter over medium heat. Add diced shallots and sauté for 5-6 minutes until softened and nearly translucent. Add the minced sage and garlic, stirring for 1-2 minutes until fragrant.
- Sprinkle the flour over the shallot mixture, stirring constantly, and cook for 1 minute. Gradually add the milk, whisking continuously to avoid lumps. Add the pumpkin puree, whisking until the mixture is smooth.
- Continue whisking the mixture as it cooks, allowing it to thicken over approximately 5 minutes. Add the Dijon mustard, brown sugar, 1 1/4 teaspoons salt, cayenne pepper, onion powder, and black pepper, mixing well.
- Lower the heat and incorporate the heavy cream. Fold in the grated cheeses, stirring until melted and smooth. Mix in half of the bacon.
- Pour the cheese sauce over the pasta in the baking dish, stirring gently to coat the pasta evenly.
- In a small bowl, mix the panko bread crumbs with olive oil until thoroughly coated. Sprinkle this mixture evenly over the top of the mac and cheese.
- Cover the baking dish with foil and bake in the preheated oven for 12 minutes. Remove the foil, sprinkle the remaining bacon over the top, and bake uncovered for an additional 5 minutes until golden.
- Garnish with extra sage, if desired, and serve warm.