Description
Spinach Bacon Pumpkin Mac and Cheese
Ready for the ultimate cozy dinner? This creamy pumpkin mac and cheese is a perfect combination of savory bacon, wholesome spinach, and cheesy goodness with a hint of pumpkin sweetness. It’s a hearty dish that your entire family will love, packed with nutrients and flavor.
10 oz dry cavatappi or pasta of choice
12 oz bacon
6 oz fresh spinach
2 tbsp butter
1/4 cup all-purpose flour
2 cups unsweetened almond milk
1/2 cup grated parmesan cheese
1/2 cup shredded sharp cheddar cheese
3/4 tsp salt
1/2 tsp garlic powder
Freshly ground black pepper
1 cup pumpkin puree
1/2 cup panko breadcrumbs
1 tbsp butter, melted
Directions:
1. Preheat oven to 350°F. Cook pasta and bacon, then add spinach to the bacon pan to wilt.
2. Make the sauce by combining butter, flour, milk, cheese, and pumpkin puree. Mix with pasta, bacon, and spinach.
3. Top with cheddar and breadcrumb mixture, and bake for 25 minutes.
Prep Time: 30 mins
Kcal: 489 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep & Cook Base Ingredients: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the cavatappi according to package directions until al dente. Drain and set aside. Meanwhile, in a large skillet, cook the bacon over medium heat until crispy. Transfer to a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the pan. Crumble the bacon once cooled. Add the fresh spinach to the skillet with the reserved fat and wilt over medium heat for 1-2 minutes. Set aside.
- Create the Pumpkin Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the almond milk, whisking constantly until smooth and slightly thickened, about 3-4 minutes. Reduce heat to low. Stir in the pumpkin puree, parmesan cheese, shredded cheddar, salt, garlic powder, and a generous pinch of black pepper until the cheese is fully melted and the sauce is creamy.
- Combine & Assemble: In a large mixing bowl, combine the drained pasta, creamy pumpkin cheese sauce, crumbled bacon, and wilted spinach. Stir until everything is evenly coated. Transfer the mixture to a greased 9×13 inch baking dish.
- Add Topping & Bake: In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle the remaining shredded cheddar cheese over the pasta, then top evenly with the buttered panko. Bake for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve it with a simple arugula salad tossed in a lemon vinaigrette to cut through the richness. For a heartier meal, add roasted Brussels sprouts or garlic bread. Garnish individual servings with extra grated parmesan and a sprinkle of fresh parsley or thyme.
How-to Summary
In short: Cook pasta and bacon, wilt spinach in bacon fat. Make a cheese sauce by creating a roux with butter and flour, whisking in milk, then stirring in pumpkin and cheeses. Combine sauce with pasta, bacon, and spinach. Top with more cheese and buttered panko, then bake at 350°F for 25-30 minutes until golden and bubbly.
Frequently Asked Questions
- Can I use a different type of milk? Yes, any unsweetened milk (dairy or plant-based) will work. Whole milk will yield an even richer sauce.
- How can I make this dish vegetarian? Simply omit the bacon. Sauté the spinach in 1 tbsp of olive oil or butter instead, and consider adding smoked paprika (1/2 tsp) to the sauce for a hint of smoky flavor.
- Can I prepare this mac and cheese ahead of time? Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Let it sit at room temperature for 20-30 minutes before baking, and you may need to add 5-10 minutes to the baking time.
- Is canned pumpkin puree the same as pumpkin pie filling? No, they are different. You must use 100% pure pumpkin puree, not sweetened pie filling, which contains spices and sugar.
- My sauce seems too thick. What should I do? If the sauce is too thick before combining with the pasta, simply whisk in a splash of additional milk or reserved pasta water until it reaches your desired consistency.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook pasta only to al dente, as it will continue to soften while baking in the sauce.
- Not Toasting the Roux: Cook the butter and flour for a full minute to remove the raw flour taste, but don’t let it brown for this sauce.
- Using Pre-Shredded Cheese: Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy. For the smoothest sauce, always shred cheese from a block yourself.
- Skipping the Panko Topping: The buttery, crispy breadcrumb topping provides essential texture contrast. Don’t skip it!
Conclusion
This Spinach Bacon Pumpkin Mac and Cheese is the ultimate comfort food upgrade, masterfully balancing savory, creamy, and subtly sweet flavors. It’s a surprisingly nutritious crowd-pleaser that’s perfect for weeknight dinners or festive holiday gatherings. By following this detailed guide and avoiding common pitfalls, you’ll create a memorable, restaurant-quality dish that will have everyone asking for seconds. Enjoy the cozy, delicious results!