This Pumpkin Bacon Mac and Cheese is an easy, decadent fall dish. It’s ultra creamy, comes together right on the stove-top, and is laced with your favorite autumn flavors.

Like 99.9% of the world, I love mac and cheese.

Heck, even if you’re vegan or gluten-free, you love mac and cheese. It’s one of the most nationally recognized comfort foods out there. I’ve had it vegan-ized, gluten-free, lightened up, and in countless variations with numerous additions. And it’s great every time.

It’s the perfect base for letting your imagination run wild, really. On the blog alone, I’ve made Vegetarian ‘Cheeseburger’ Mac and Cheese. Lightened-up cauliflower macaroni and cheese with peas and pancetta. A butternut squash and fried sage version. And now, of course, this Ultra Creamy Pumpkin Bacon Mac and Cheese.

As you may be able to tell, sneaking veggies into mac and cheese is my jam.

I wouldn’t exactly call this Pumpkin Bacon Mac and Cheese ‘light,’ but it is healthier than your typical version. Here, we use fiber-packed whole wheat pasta, no cream, and heart-healthy pumpkin.

Savory bacon and fresh, fragrant sage lace this dish. The sauce combines creamy pumpkin, milk, medium white cheddar, nutty Parmesan, and a touch of Dijon mustard, paprika, and nutmeg.

And it’s crazy creamy, rich, and comforting to the max.

It’s also not too sweet, which can sometimes happen with pumpkin pastas. The salty bacon, nutty cheeses, and sharp Dijon keep things savory. We also don’t go nuts with adding pumpkin pie spices, just a dash of nutmeg which is always welcome in any creamy pasta dish to add a touch of earthiness.

To top off this bowl of Pumpkin Bacon Mac and Cheese, we sprinkle some toasted walnuts for a bit of texture and crunch.

Creamy, pumpkin-y, autumn goodness, coming atcha.

I hope that you make and enjoy this comforting, ultra creamy Pumpkin Bacon Mac and Cheese! What are your favorite macaroni and cheese variations? Let us know in the comments below.

And here’s a few things you may need for this recipe…

Farmers Market Organic Pumpkin Puree // Simply Organic Nutmeg // Whole Grain Rotini // NOW Foods Organic Raw Walnuts

This post contains affiliate links and are always products I love, highly recommend, and use in my own kitchen!

Ultra Creamy Pumpkin Bacon Mac and Cheese

★★★★★ 5 from 9 reviews

Author: Tiffany
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 servings 1x

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Description

This Pumpkin Bacon Mac and Cheese is an easy, decadent fall dish. It’s ultra creamy, comes together right on the stove-top, and is laced with your favorite autumn flavors.

Ingredients

Scale

1 pound whole wheat rotini pasta
8 ounces bacon, diced
1 large shallot, diced
2 tablespoons butter
3 tablespoons bacon fat (rendered from bacon)*
1/4 cup flour
3 cups milk
1 15-ounce can pure pumpkin puree
1/2 cup grated Parmesan cheese, plus more for garnish
2 cups shredded medium white cheddar
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon paprika
3 tablespoons chopped fresh sage, plus more for garnish
Sea salt and pepper
1/2 cup chopped, toasted walnuts, optional

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Instructions

Bring a large pot of generously salted water to a boil.
In a deep saute pan, cook the bacon until crispy over medium heat. Using a slotted spoon, transfer the crispy diced bacon to a paper towel-lined plate. Carefully pour the bacon fat into a small bowl.
Lower your heat to medium-low and add 1 tablespoon of bacon fat back into the pan. Cook the shallots until softened and beginning to caramelize.
Once the shallots are cooked, add in 2 tablespoons of butter and 2 tablespoons of bacon fat. Melt until bubbly, and stir in the flour. Cook the roux mixture until a bit deeper in color to cook out the flour taste, about 5 minutes.
Add the pasta to the salted, boiling water and cook until al dente.
To the roux, slowly pour in the milk, whisking or stirring constantly while pouring to avoid lumps. Once the milk is completely incorporated, season to taste with sea salt and pepper. Allow the sauce to gently simmer and thicken slightly.
Stir in the pumpkin, paprika, Dijon, and nutmeg. Bring back to a simmer, and slowly stir in the Parmesan and cheddar cheeses. Stir the sauce until the cheese has fully incorporated and melted, and the sauce has thickened. Turn off the heat, and stir in the sage.
Drain the cooked pasta and return back to the pot. Pour the cheese sauce over and gently stir the pasta and sauce until completely combined. Stir back in the crispy, cooked bacon, reserving a bit for garnish.
Divide the Pumpkin Bacon Mac and Cheese between bowls and top with additional bacon, fresh sage, a sprinkle of Parmesan, and a tablespoon of chopped walnuts (if using). Enjoy!

Notes

*I used an 8-ounce package of bacon (Applegate Naturals^® Sunday Bacon) and I got plenty of bacon fat for the recipe (about 6 tablespoons, of which I only needed half). If for some reason your bacon doesn’t render enough fat, just replace it tablespoon-for-tablespoon with additional butter.

Nutrition

Serving Size: 1 of 8
Calories: 489
Sugar: 5g
Sodium: 900mg
Fat: 27g
Carbohydrates: 34g
Fiber: 8g
Protein: 28g
Cholesterol: 70mg

: Whole Wheat Angel Hair w/ Pancetta + Lemon

: Healthier Hawaiian Macaroni Salad

: Cauliflower Sauce Mac + Cheese

: Butternut Squash + Apple Soup

: Butternut Squash Penne with Chicken + Fried Sage

: Coconut Oil Pumpkin Muffins {Dairy-Free}

Ultra Creamy Pumpkin Bacon Mac and Cheese

And here’s a few things you may need for this recipe…