Description
This comforting Spinach Bacon Pumpkin Mac and Cheese combines creamy pumpkin-infused cheese sauce with crispy bacon and fresh spinach, all baked to golden perfection with a crunchy breadcrumb topping. A delicious twist on classic mac and cheese, perfect for fall or anytime you want a cozy, flavorful meal.
Ingredients
Scale
Pasta and Protein
- 10 ounces dry cavatappi pasta (or shells, or gluten-free pasta)
- 12 ounces bacon
- 6 ounces fresh spinach
Pumpkin Cheese Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour (or whole wheat or gluten-free flour)
- 2 cups unsweetened almond milk (or cashew milk or regular milk)
- ½ cup finely grated Parmesan cheese
- ½ cup shredded sharp cheddar cheese
- 3/4 teaspoon salt, plus more to taste
- ½ teaspoon garlic powder
- Freshly ground black pepper to taste
- 1 cup pumpkin puree
Topping
- ½ cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs (gluten free if desired)
- 1 tablespoon butter, melted
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Spray a 2-quart baking dish or 9×9 inch (or 11×7 inch) baking pan with nonstick cooking spray, or grease with olive oil or butter.
- Cook pasta: Boil the pasta according to package directions until al dente. Drain and transfer to a large mixing bowl.
- Cook bacon: Place bacon in a large skillet over medium heat. Cook until crispy and golden brown on both sides, lowering heat if pan starts to smoke. Drain excess grease, blot bacon with paper towels, chop into bite-sized pieces, and add to the bowl with pasta.
- Cook spinach: Drain excess grease from bacon pan, then place pan over low heat. Add spinach and cook until wilted and tender, allowing it to absorb remaining bacon grease. Remove from heat and transfer spinach to the bowl with pasta and bacon.
- Make pumpkin cheese sauce: In the same pan, melt 2 tablespoons of butter over medium heat. Whisk in flour a little at a time, then slowly add the almond milk alternately with flour, whisking continuously to avoid lumps. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until sauce thickens.
- Finish cheese sauce: Turn off heat. Stir in garlic powder, Parmesan cheese, cheddar cheese, salt, and lots of freshly ground black pepper. Finally, mix in 1 cup pumpkin puree until smooth and well combined.
- Combine and assemble: Pour the pumpkin cheese sauce into the bowl with pasta, bacon, and spinach. Season with additional salt and pepper if needed. Stir thoroughly to combine. Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup shredded cheddar cheese over the top if extra cheesiness is desired.
- Prepare topping and bake: In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly on top of the casserole. Bake uncovered for 25 minutes or until breadcrumbs turn golden brown and crispy.
Notes
- Prep ahead: Prepare the recipe fully except do not add the breadcrumbs. Cover the assembled casserole with foil and refrigerate until ready to bake. When baking, add the breadcrumb topping and you may need to add a splash of milk and extend baking time by 5-10 minutes.
- Use gluten-free pasta and breadcrumbs if needed to accommodate gluten-free diets.
- Adjust salt and pepper to taste depending on bacon saltiness and personal preference.
- For extra cheesiness, use sharp cheddar cheese both inside the sauce and sprinkled on top.
Nutrition
- Serving Size: 1/6 of recipe (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg
