Creamy Pumpkin Mac and Cheese
A comforting, autumn-inspired dish that combines rich flavors and creamy textures, perfect for family gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz elbow macaroni
- 2 cups pumpkin puree
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 4 slices cooked and crumbled bacon
- 2 cups fresh spinach
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp nutmeg
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Boil water in a large pot, add a pinch of salt, and cook the macaroni until al dente (7-8 minutes). Drain and set aside.
- In a large mixing bowl, combine pumpkin puree, shredded cheese, milk, garlic powder, nutmeg, salt, and pepper. Mix until smooth.
- Stir in the cooked macaroni, crumbled bacon, and fresh spinach until combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Optionally, sprinkle breadcrumbs on top.
- Bake for 25-30 minutes or until the top is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Notes
Leftovers can be stored for 3-4 days in an airtight container or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
