If you’re on the hunt for a cozy, comforting dish that beautifully blends fall flavors with creamy indulgence, this Spinach Bacon Pumpkin Mac and Cheese Recipe is absolutely your new go-to. Imagine tender pasta coated in a luscious pumpkin cheese sauce, studded with crispy bacon and vibrant spinach — it’s everything warm and delicious you want on your plate!
Why You’ll Love This Recipe
- Comfort food with a twist: This mac and cheese has that classic creamy texture, elevated by the subtle sweetness of pumpkin and nutritious spinach.
- Bacon bliss: Crispy bacon pieces add savory crunch that perfectly balances the smooth cheese sauce.
- Super simple to make: Despite its gourmet flavor, this recipe is easy to follow and uses humble ingredients you probably have on hand.
- Party pleaser: Perfect for family dinners, potlucks, or whenever you want to impress with minimal effort.
Ingredients You’ll Need
Every ingredient here plays a starring role, contributing to the rich texture, the warm flavors, or the vibrant pops of color that make this Spinach Bacon Pumpkin Mac and Cheese Recipe so memorable. From creamy cheeses to fresh spinach and smoky bacon, it’s a beautiful harmony in every bite.
- Dry cavatappi or your favorite pasta: The spiral shape traps that pumpkin cheese sauce perfectly, but shells or gluten-free options work well too.
- Bacon: Choose thick-cut for maximum crispiness and flavor.
- Fresh spinach: Adds a mild earthiness and gorgeous color.
- Pumpkin puree: Brings creamy sweetness and a touch of fall magic, plus a velvety texture to the sauce.
- Butter, flour, and milk: The base for your roux and silky cheese sauce.
- Sharp cheddar and Parmesan: For that deep, cheesy richness you crave.
- Panko breadcrumbs and melted butter: For a golden, crispy topping that’ll bring a lovely crunch.
- Spices: Salt, garlic powder, and lots of freshly ground black pepper boost all the flavors beautifully.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The joy of the Spinach Bacon Pumpkin Mac and Cheese Recipe is how easily it lends itself to your own twists and turns. Whether you’re accommodating dietary needs, swapping flavors, or just experimenting, there’s room to play and make this dish truly your own.
- Vegetarian version: Skip the bacon and toss in sautéed mushrooms or caramelized onions for a lovely flavor boost.
- Different greens: Kale or Swiss chard can replace spinach for a heartier green with a bit of bite.
- Dairy-free option: Use plant-based cheese and milk alternatives like cashew milk to keep it creamy without dairy.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper if you want a bit of a kick in your mac and cheese.
How to Make Spinach Bacon Pumpkin Mac and Cheese Recipe
Step 1: Prep and Cook the Pasta
Start by preheating your oven to 350°F and greasing your baking dish—this will help everything bake up beautifully without sticking. Meanwhile, boil your cavatappi (or preferred pasta) until it’s just al dente. The pasta will finish cooking under the cheese sauce’s luscious embrace, so avoid overcooking here!
Step 2: Cook the Bacon to Crispy Perfection
Cook your bacon slowly over medium-low heat until it’s golden and crisp. This gentle cooking prevents burning and brings out maximum flavor. Once done, drain the grease, pat the bacon dry, chop into bite-sized pieces, and toss into the pasta bowl.
Step 3: Wilt the Spinach
Using the same skillet to capture those wonderful bacon flavors, wilt the fresh spinach until tender and glossy. It will soak up any lingering bacon fat, adding subtle depth to the greens. Then, add the spinach to your pasta and bacon bowl for a colorful, flavorful mix.
Step 4: Craft the Creamy Pumpkin Cheese Sauce
In that same pan, melt your butter and whisk in the flour to create a smooth roux. Slowly add the almond milk bit by bit, whisking vigorously to keep it lump-free. Bring the mixture to a gentle boil, then lower the heat and let it thicken. Once your sauce is velvety and smooth, stir in the garlic powder, Parmesan, cheddar, salt, black pepper, and finally, the star ingredient — pumpkin puree. The pumpkin adds beautifully subtle sweetness and a stunning golden hue!
Step 5: Combine and Bake
Toss the pumpkin cheese sauce into your pasta, spinach, and bacon mixture until everything is evenly coated and flavorful. Pour this comforting combo into your prepared baking dish and top with extra cheddar for that cheesy punch. Then, sprinkle a blend of panko breadcrumbs and melted butter on top for a golden crunchy finish. Bake for 25 minutes, until bubbly and golden on top. Your kitchen will smell irresistible!
Pro Tips for Making Spinach Bacon Pumpkin Mac and Cheese Recipe
- Slow and steady browning: Cooking bacon on medium-low heat prevents burnt spots and yields crispy, tender pieces every time.
- Lump-free sauce magic: Whisk the milk in slowly and continuously to keep your pumpkin cheese sauce silky smooth without pesky lumps.
- Freshly grated parmesan: Finely grating your Parmesan instead of using pre-shredded cheese helps it melt more evenly and adds creaminess.
- Don’t overbake the pasta: Baking until the top is golden and bubbly ensures the pasta won’t dry out—check at 25 minutes to avoid that.
How to Serve Spinach Bacon Pumpkin Mac and Cheese Recipe
Garnishes
For an extra touch, sprinkle freshly chopped parsley or chives right before serving to add a fresh, herbal pop that contrasts beautifully with the rich, cheesy pumpkin sauce. A dash of crushed red pepper flakes also works wonders if you’re into a little heat.
Side Dishes
This mac and cheese pairs wonderfully with crisp, refreshing sides like a simple arugula salad with lemon vinaigrette or roasted Brussels sprouts. These sides add brightness and texture to balance the creamy, smoky main dish.
Creative Ways to Present
For a fun presentation twist, serve this casserole in individual ramekins topped with extra breadcrumbs and bake until crispy. Or pile it into a bread bowl for a cozy, indulgent centerpiece that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers tightly covered in the fridge for up to 3 days. The flavors continue to meld, making it even tastier the next day!
Freezing
This dish freezes well if you’d like to stash some away. Portion into airtight containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat in the oven at 350°F until warmed through, about 20 minutes, to keep that breadcrumb topping crisp. Microwave reheats faster but can soften the topping, so the oven is preferred when you have the time.
FAQs
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Can I use canned pumpkin for this Mac and Cheese?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, to avoid extra sugar and spices.
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Can I substitute the bacon with a vegetarian option?
Yes! You can swap bacon for smoked tempeh, mushrooms, or a good plant-based bacon alternative to keep that smoky, savory flavor without the meat.
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What’s the best pasta shape for this recipe?
While cavatappi is ideal for its curls that capture sauce, shells, penne, or elbow macaroni also work beautifully and provide a great texture.
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Can I make this recipe gluten-free?
Yes! Simply substitute the pasta for a gluten-free variety and use gluten-free flour and panko breadcrumbs to keep it fully gluten-free without sacrificing flavor or texture.
Final Thoughts
I’m so excited for you to try this Spinach Bacon Pumpkin Mac and Cheese Recipe — it’s a heartwarming crowd-pleaser that feels like a big cozy hug on a chilly day. From the crispy bacon to the creamy pumpkin-cheese sauce, every bite bursts with irresistible flavor. Cozy up and dig in!
PrintSpinach Bacon Pumpkin Mac and Cheese Recipe
A cozy and flavorful casserole combining the creamy richness of pumpkin-infused cheese sauce with crispy bacon, tender spinach, and perfectly cooked cavatappi pasta, all baked to bubbly perfection with a golden breadcrumb topping. This Spinach Bacon Pumpkin Mac and Cheese is a delicious twist on traditional mac and cheese ideal for fall or anytime comfort food cravings strike.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Pasta and Protein
- 10 ounces dry cavatappi pasta (or shells, or gluten free if preferred)
- 12 ounces bacon
- 6 ounces fresh spinach
Pumpkin Cheese Sauce
- 2 tablespoons butter
- 1/4 cup all purpose flour (or whole wheat flour or gluten free flour)
- 2 cups unsweetened almond milk (or cashew milk or regular milk)
- 1/2 cup finely grated parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup pumpkin puree
Topping
- 1/2 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). Lightly grease a 2-quart baking dish or a 9×9 inch or 11×7 inch baking pan with nonstick cooking spray, olive oil, or butter.
- Cook the pasta: Boil the cavatappi according to package directions until al dente. Drain thoroughly and transfer to a large mixing bowl.
- Cook the bacon: In a large skillet or pan over medium heat, cook the bacon strips until they are crispy and golden brown on both sides. If the pan begins to smoke, reduce heat. Once cooked, blot the bacon on paper towels to remove excess grease, then chop into bite-sized pieces and add to the bowl with pasta.
- Cook the spinach: Drain most of the bacon grease from the pan, then set the heat to low. Add the fresh spinach and cook until wilted, allowing it to absorb the remaining bacon grease. Remove from heat and add the spinach to the pasta and bacon bowl.
- Make the pumpkin cheese sauce: In the same pan over medium heat, melt 2 tablespoons of butter. Whisk in a small amount of flour to form a roux, then gradually add the almond milk alternately with the flour, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce to a simmer and stir occasionally until the sauce thickens.
- Add seasonings and cheese to sauce: Remove the pan from heat. Stir in garlic powder, parmesan cheese, shredded cheddar cheese, 3/4 teaspoon salt, and lots of freshly ground black pepper. Finally, fold in the pumpkin puree until fully incorporated.
- Combine sauce and pasta mixture: Pour the pumpkin cheese sauce over the pasta, bacon, and spinach mixture. Season again with salt and pepper as desired. Stir well until all ingredients are well combined. Transfer the mixture evenly into the prepared baking dish. If extra cheesiness is preferred, sprinkle the remaining 1/2 cup shredded sharp cheddar cheese on top.
- Prepare and add breadcrumb topping: In a small bowl, mix panko breadcrumbs with melted butter. Evenly sprinkle this mixture over the casserole.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 25 minutes or until the topping is golden brown and the casserole is bubbly.
- Serve: Remove from oven and let sit a few minutes before serving. Serves 6.
Notes
- For a gluten-free version, use gluten-free pasta and gluten-free flour and breadcrumbs.
- Substitute almond milk with any preferred milk such as cashew or regular dairy milk as desired.
- Ensure to finely grate parmesan cheese rather than shredding for smooth sauce incorporation.
- Adjust salt and pepper gradually to suit taste preferences.
- Bacon grease helps flavor the spinach but can be omitted or replaced with olive oil for a lighter version.
- Use fresh pumpkin puree, canned pumpkin puree, or homemade puree depending on availability.
- To make a vegetarian version, omit bacon and use vegetable oil or butter for cooking spinach.
