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Spinach Bacon Pumpkin Mac and Cheese Recipe

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4.7 from 94 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. Cook the pasta: Boil the cavatappi according to package directions until al dente. Drain thoroughly and transfer to a large mixing bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare and add breadcrumb topping: In a small bowl, mix panko breadcrumbs with melted butter. Evenly sprinkle this mixture over the casserole.
  9. 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.
  10. 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.

Find it online: https://queenrecipe.com/spinach-bacon-pumpkin-mac-and-cheese-recipe/