This yummy dish combines creamy macaroni and cheese with fresh spinach, crispy bacon, and pumpkin. It’s comfort food with a fall twist—perfect for cozy nights!
Who knew pumpkin could make mac and cheese even better? I love how the flavors play together! It’s a fun way to sneak in some veggies, and bacon just makes everything better, right? 😄
Key Ingredients & Substitutions
Elbow macaroni: This is a classic choice for mac and cheese. You can substitute with small shells, penne, or any pasta you like. Just make sure it can hold the creamy sauce well!
Bacon: I love using thick-cut bacon for its flavor and crunch. For a healthier alternative, turkey bacon or pancetta also works great. You could even skip it for a vegetarian option!
Spinach: Fresh spinach is best for this recipe, but you can use frozen spinach as well. Just be sure to thaw and drain it first to avoid extra liquid in your dish.
Pumpkin puree: Canned pumpkin puree is super convenient! If you prefer fresh, roast and puree your pumpkin beforehand. It’s a lovely way to add rich flavor. You can swap pumpkin with butternut squash puree too!
Cheese: Cheddar cheese gives it that classic taste, but feel free to mix it up! A blend of mozzarella and gouda or even pepper jack for a kick can elevate your dish.
How Do You Make Sure Your Cheese Sauce Is Smooth?
A smooth cheese sauce is key for great mac and cheese! Here’s how to get it right:
- Start by cooking the roux (butter and flour) well to avoid a raw flour taste.
- Pour in the milk gradually while whisking constantly to prevent lumps.
- Heat on medium, stirring until the sauce thickens before adding cheese.
- Add cheese off the heat for a creamier texture. Stir until melted and smooth!
Remember, patience is key here. If the sauce seems too thick, just a splash of milk will help you thin it out to your desired consistency!
Spinach Bacon Pumpkin Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni or small pasta shells
- 4 slices bacon, chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup pure pumpkin puree (canned or fresh)
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter (for breadcrumbs)
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and another 25-30 minutes of cooking and baking time. So, you’re looking at around 45-60 minutes total to whip up this delicious dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) so it’s hot and ready for your mac and cheese when it’s time to bake!
2. Cook the Pasta:
Bring a pot of salted water to a boil. Add the elbow macaroni or small pasta shells and cook according to package instructions until al dente. Drain the pasta and set it aside for later.
3. Cook the Bacon:
In a large skillet over medium heat, add the chopped bacon. Cook until crispy, stirring occasionally. Once done, use a slotted spoon to transfer the bacon onto a plate lined with paper towels to drain the excess grease. Don’t forget to keep a little bacon fat in the pan!
4. Sauté the Spinach:
Add the chopped spinach to the skillet with the reserved bacon fat. Sauté for 1-2 minutes until it’s wilted. Then, remove the spinach from the skillet and set it aside with the bacon.
5. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This forms a nice smooth paste, called a roux.
6. Add the Milk:
Gradually whisk in the milk, stirring continuously to keep the sauce smooth. Continue cooking for about 5 minutes, or until the sauce thickens up nicely. It should coat the back of a spoon.
7. Mix in the Pumpkin and Cheese:
Stir in the pumpkin puree, shredded cheddar cheese, grated Parmesan, garlic powder, smoked paprika (if using), salt, and pepper. Mix until everything is smooth and creamy. You might want to take a moment to enjoy the delicious smell!
8. Combine Everything:
Add the cooked pasta, sautéed spinach, and most of the crispy bacon (saving a little for topping) into the cheese sauce. Stir everything gently to combine. It’s going to look fantastic!
9. Transfer to a Baking Dish:
Pour the mac and cheese mixture into a greased baking dish, spreading it evenly.
10. Add Topping:
In a small bowl, mix the panko breadcrumbs with the olive oil or melted butter. Sprinkle this mixture evenly over the top of your mac and cheese, along with the reserved bacon pieces for added crunch.
11. Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
12. Serve and Enjoy:
Once baked, take the dish out and let it cool for a few minutes before serving. Scoop yourself a hearty portion of this cozy Spinach Bacon Pumpkin Mac and Cheese and enjoy!
This recipe creates a creamy, comforting, and slightly sweet mac and cheese that combines the crunchiness of bacon and breadcrumbs with a lovely earthiness from the spinach. It’s perfect for a cozy night in! 🍽️
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Can I Use Whole Wheat Pasta Instead of Elbow Macaroni?
Absolutely! Whole wheat pasta will work well in this recipe and will add a nice nutty flavor. Just keep an eye on the cooking time, as whole wheat varieties may cook a little differently than traditional pasta.
Can I Make This Dish Vegetarian?
Yes, you can easily make it vegetarian! Simply substitute the bacon with extra veggies like mushrooms or zucchini, and you can add a bit of smoked salt for a similar flavor without the meat.
Can I Store Leftovers? How Should I Reheat Them?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or you can microwave it in short intervals, stirring occasionally.
Is There a Substitute for Pumpkin Puree?
If you can’t find pumpkin puree, you can use butternut squash puree in the same amount. Both will give a similar creamy texture and a lovely sweetness!
