This creamy mac and cheese combines the goodness of spinach, crispy bacon, and pumpkin! It’s a warm hug in a bowl, perfect for cozy nights.
Honestly, who can resist cheese, bacon, and a little veggie? I love how the pumpkin gives it a nice twist—your taste buds will thank you! 🧀🥓
This dish is super simple to make. Just cook your pasta, mix in the goodies, and bake until bubbly. Comfort food made easy—and delicious!
Key Ingredients & Substitutions
Macaroni: Elbow macaroni is the classic choice here, but feel free to swap it with any pasta shape you like! Fusilli or shells will work nicely too.
Bacon: Crispy bacon adds a delicious crunch. If you’re looking for a healthier option, turkey bacon is a great substitute. You can also use vegetarian bacon for a meat-free version.
Spinach: Fresh spinach is best for this recipe. If you have frozen spinach on hand, just make sure to thaw and drain it well before adding it to the dish.
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, roasting and pureeing it works just as well! Sweet potato can also be a tasty substitute.
Cheddar Cheese: Sharp cheddar gives a great flavor. If you want to mix it up, try using Gruyère or a combination of mozzarella and Parmesan for a fun twist!
How Do I Make Sure My Cheese Sauce is Smooth?
To get a smooth cheese sauce, the roux (butter and flour mix) must be properly cooked. Here’s how to nail it:
- Melt butter over medium heat and whisk in the flour until well combined. This helps to thicken your sauce.
- Gradually add the milk while constantly whisking. This helps prevent lumps from forming – no one wants clumpy cheese!
- Cook the sauce gently until it thickens, then lower the heat before adding the cheese. Adding cheese gradually while stirring will keep it smooth.
Patience is key here—don’t rush it. A little extra time makes for the best creamy sauce!
Spinach Bacon Pumpkin Mac and Cheese
Ingredients You’ll Need:
Pasta & Protein:
- 12 oz elbow macaroni pasta
- 6 slices bacon, chopped
Veggies:
- 2 cups fresh spinach, roughly chopped
Cheesy and Creamy Base:
- 1 ½ cups pumpkin puree (canned or fresh)
- 3 cups shredded sharp cheddar cheese
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the Topping:
- ½ cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 15-20 minutes of preparation, plus 25 minutes for baking. In total, you’re looking at around 45-50 minutes before you can dig into this delicious dish. Worth every minute for that creamy goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This way, your mac and cheese will bake perfectly crispy on top.
2. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain the pasta and set it aside for later.
3. Prepare the Bacon:
In a large skillet, cook chopped bacon over medium heat until it’s nice and crispy. Once done, use a slotted spoon to remove the bacon and place it on a plate. Keep that delicious bacon fat in the pan!
4. Sauté the Spinach:
Add the chopped spinach to the skillet with the remaining bacon fat. Sauté the spinach briefly until it’s just wilted, about 2 minutes, then remove from heat.
5. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. It should look a bit bubbly. Gradually add in the milk, whisking constantly until the sauce thickens, about 5-7 minutes.
6. Combine Pumpkin and Cheese:
Once your sauce is thick, lower the heat and mix in the pumpkin puree, garlic powder, smoked paprika, salt, and pepper. Then, stir in the shredded cheddar cheese until it’s fully melted and the sauce is smooth.
7. Mix Everything Together:
In the large skillet with the spinach and crispy bacon, combine everything with the cheese-pumpkin sauce, then gently stir in the cooked macaroni, ensuring everything is coated evenly.
8. Transfer and Top:
Transfer the mac and cheese mixture into a greased baking dish. In a small bowl, mix panko breadcrumbs with the grated Parmesan, then sprinkle this topping evenly over the mac and cheese for that delicious crunch.
9. Bake It:
Pop it into the oven and bake uncovered for 20-25 minutes, or until the top turns golden and bubbly. Your kitchen will smell amazing!
10. Serve and Enjoy:
Once it’s done baking, remove it from the oven and let it cool slightly. Garnish with fresh chopped basil or parsley if you like, then dig in while it’s warm and gooey!
Enjoy this creamy, savory, and cozy mac and cheese that balances the sweetness of pumpkin with smoky bacon and nutritious spinach!
Can I Make This Mac and Cheese Gluten-Free?
Absolutely! Simply swap the elbow macaroni for a gluten-free pasta option made from brown rice or chickpeas. Just ensure any flour used for the roux is replaced with a gluten-free substitute like cornstarch or a gluten-free all-purpose blend.
What Can I Use Instead of Bacon?
If you’re looking for a vegetarian option, you can replace the bacon with sautéed mushrooms for a savory flavor. Alternatively, add some smoked paprika to your dish to capture that smoky essence without the meat.
Can I Use Different Types of Cheese?
Yes! While sharp cheddar is a classic, feel free to mix it up. Gruyère, mozzarella, or even a pepper jack will give a fun twist! Just make sure to use cheese that melts well for the creamiest result.
How Do I Store Leftovers?
Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or on the stove with a splash of milk to help restore creaminess!
