This creamy Mac and Cheese is packed with yummy flavors! The rich cheese, crispy bacon, fresh spinach, and sweet pumpkin come together for a dish that’s sure to please everyone.
Honestly, who can resist cheesy goodness with a crunchy bacon twist? I love serving it on chilly nights when comfort food hits just right. It’s like a warm hug in a bowl! 😄
Key Ingredients & Substitutions
Pasta: I love using elbow macaroni, but cavatappi works wonderfully too. If you’re gluten-free, you can substitute with a gluten-free pasta without losing any flavor!
Bacon: Bacon adds great flavor and crunch. If you’re looking for a healthier option, try turkey bacon or pancetta. For a vegetarian dish, you can simply skip it or use smoked mushrooms for that flavor kick!
Spinach: Fresh spinach is best, but you can use frozen spinach if that’s easier. Just make sure to squeeze out the water after thawing. Kale can be a great substitute too!
Pumpkin puree: Canned pumpkin puree is perfect here. If you can’t find canned, you can roast and puree fresh pumpkin. Just ensure it’s plain and not spiced for pie.
Cheese: Sharp cheddar is my go-to for a strong flavor, but feel free to mix it up! Gruyère or gouda are excellent choices if you want something extra creamy.
How Do I Get the Perfect Cheese Sauce Consistency?
Creating a smooth cheese sauce might seem tricky, but it’s all about the roux and the timing. Here’s how to make it come out perfectly:
- Start with medium heat when melting butter and adding flour. You want a paste that’s not too dry but not runny.
- After whisking in the milk, keep stirring! It helps prevent lumps. Cook until the sauce thickens (about 5-7 minutes).
- Whisk in cheese off the heat to avoid scorching. Mixing in pumpkin at this stage helps achieve that creamy texture.
Practicing the roux technique will give you confidence in making cheese sauces for any dish. Trust me, it’s a game changer!
Spinach Bacon Pumpkin Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni or cavatappi pasta
- 6 slices bacon
- 2 cups fresh spinach, roughly chopped
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1/2 cup panko breadcrumbs (optional, for topping)
- Fresh thyme or parsley, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping the ingredients and cooking the pasta and bacon, and then another 20 minutes to make the cheese sauce, combine everything, and optionally bake. It’s a quick and delightful dish for busy weeknights!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C) if you plan to bake your mac and cheese with a crispy topping. While that heats up, cook the pasta in a pot of boiling water according to the package instructions until it’s al dente. Drain the pasta and set it aside for later.
2. Cook the Bacon:
In a large skillet over medium heat, place the sliced bacon and cook until it’s nice and crispy. Once done, remove the bacon and let it drain on a paper towel. Don’t forget to crumble it into small pieces once it’s cooled! Reserve about 1 tablespoon of the bacon fat left in the skillet.
3. Sauté the Spinach:
Now, in the same skillet with the bacon fat, add the chopped spinach and sauté it for 1-2 minutes until it’s wilted. Remove the skillet from heat, and set the spinach aside.
4. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook it for about 1-2 minutes while whisking constantly to create a smooth roux. Slowly pour in the warmed milk, continuing to whisk as you go. Cook the mixture for around 5-7 minutes, or until it thickens up nicely and coats the back of a spoon.
5. Add the Pumpkin and Cheese:
Remove the saucepan from heat and whisk in the canned pumpkin puree until it’s fully combined. Next, add the shredded cheddar and mozzarella cheeses, stirring until they’re melted and smooth.
6. Season It Up:
Now, add the garlic powder, onion powder, smoked paprika, salt, and pepper to the cheese sauce, tasting and adjusting as needed for your perfect flavor.
7. Combine Everything:
Time to bring it all together! In a large mixing bowl, combine the cooked pasta, wilted spinach, and crumbled bacon with the cheese sauce. Stir everything together until well mixed.
8. Optional Baking:
If you want a crispy topping, transfer the mac and cheese mixture into a baking dish. Sprinkle the top with panko breadcrumbs and a little extra cheese. Bake in the preheated oven for about 15-20 minutes until golden and bubbly.
9. Serve and Enjoy:
Serve your delicious Spinach Bacon Pumpkin Mac and Cheese hot from the oven, garnished with fresh thyme or parsley. Enjoy this cozy dish that brings together all the wonderful flavors of fall!
Happy cooking! 🍂🧀
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and mozzarella are delicious, you can experiment with other cheeses like gouda, gruyère, or pepper jack for extra flavor. Just make sure to use cheese that melts well!
What Can I Use Instead of Bacon?
If you’re looking for a vegetarian option, you can skip the bacon entirely. For a smoky flavor, consider using smoked mushrooms or liquid smoke. Alternatively, turkey bacon or pancetta can be great substitutes if you still want some meat in the dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or on the stove, adding a splash of milk if it seems dry.
Can I Make This Recipe Vegan?
Yes! To make it vegan, substitute the cheese with a vegan cheese alternative, use plant-based milk (like almond or oat milk), and replace the butter with vegan butter. You can also opt for tempeh or smoked tofu instead of bacon for added protein!
