Creamy Pumpkin Mac and Cheese with Bacon and Spinach
A delightful twist on the classic mac and cheese, featuring creamy pumpkin puree, crispy bacon, and fresh spinach, creating a comforting dish perfect for fall.
Ingredients
Main Ingredients
- 8 oz elbow macaroni Choose quality pasta for a satisfying bite—Barilla or Ronzoni work great.
- 1 cup pumpkin puree Opt for good-quality canned pumpkin; Libby’s is my go-to.
- 2 cups shredded cheese A mix of sharp cheddar and mozzarella creates a beautifully cheesy texture.
- 1 cup milk Whole milk for creaminess—don’t skimp!
- 4 slices bacon, cooked and crumbled Use thick-cut bacon for the best flavor and crunch.
- 2 cups fresh spinach, chopped Fresh spinach wilts beautifully into the dish and adds color and nutrition.
- 1/2 teaspoon garlic powder For that lovely aromatic touch.
- to taste salt and pepper Essential for enhancing flavor.
- 1/4 cup breadcrumbs Optional for topping; Panko breadcrumbs give an extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package directions until al dente, drain and set aside.
- In a large mixing bowl, combine the pumpkin puree, shredded cheese, milk, garlic powder, salt, and pepper. Mix well until smooth.
- Stir in the cooked macaroni, crumbled bacon, and chopped spinach until evenly coated.
- Transfer the mixture into a greased baking dish. If desired, sprinkle breadcrumbs on top for added crunch.
- Bake in the preheated oven for 20-25 minutes or until bubbly and golden on top.
- Serve warm and enjoy your creamy pumpkin mac and cheese!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture. This dish is customizable; feel free to add different veggies or cheeses as desired.