Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is a delightful and seasonal twist on a classic comfort food. Creamy with a subtle sweetness make it a favorite for everyone. Serve it with creative toppings options to elevate the flavors, very popular during pumpkin season and Halloween. Baked or Stovetop instructions.
Servings 4 people
Ingredients
- 1 medium pumpkin (5-6 pounds)
- 2 cups uncooked macaroni
- 3 bacon rashers thinly sliced
- ½ small white onion finely diced
- 1 garlic clove
- ¼ cup butter
- 3 tablespoons flour
- 2 cups milk
- 3 cups grated cheese
- ⅛ teaspoon nutmeg optional and up to ¼ teaspoon
- ½ teaspoon paprika
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F (180°C)
- Cut off the top of the pumpkin and scoop out the seeds and stringy bits from the inside, creating a hollow cavity. Place the pumpkin on a baking sheet lined with parchment paper.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Fry the bacon for about 2 minutes, add the onion and garlic and continue to fry until the bacon is cooked and golden brown. Set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute until it forms a roux. Slowly whisk in the milk making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
- Reduce heat to low and add the shredded cheese, nutmeg and paprika. Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- In a large bowl, combine the cooked macaroni with the cheese sauce and bacon mixture until well coated.
- Pour the Mac and Cheese mixture into the hollowed-out pumpkin, packing it gently but firmly. Place the pumpkin lid back on top.
- Place the pumpkin to the preheated oven and bake for 1 hour or until the pumpkin flesh is tender and the mac and cheese is bubbly and golden on top.