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Pumpkin Macaroni and Cheese with Crispy Bacon

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  • Prep Time 25 min
  • Total Time 45 min
  • Servings 4

This hearty, meaty casserole is a perfect dinner to enjoy on those first crisp nights of autumn.

Sarah Caron Recipe by Sarah Caron
November 22, 2011

Ingredients

6
slices thick bacon
3
cups uncooked elbow macaroni
1/4
cup unsalted butter
1/4
cup Gold Medal™ all-purpose flour
2 1/4
cups fat-free (skim) milk
Salt to taste
Grated fresh nutmeg
1/2
cup grated Parmesan cheese
1/2
cup canned pumpkin (not pumpkin pie mix)
2
egg yolks
1/4
cup Progresso™ panko crispy bread crumbs

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  • 1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray.
  • 2 Place bacon slices on cookie sheet with sides. Bake 10 to 15 minutes or until crisp. Remove bacon from sheet; place on paper towels to absorb excess drippings. When cool enough to handle, crumble bacon; set aside.
  • 3 Meanwhile, heat large stockpot of generously salted water to boiling. When water comes to a boil, add macaroni. Cook as directed on package to almost al dente. Drain; set aside.
  • 4 To make sauce, in 2-quart heavy saucepan, melt butter over medium heat. Using whisk, stir in flour until blended. Add milk; cook and stir until mixture comes to a boil. Stir in nutmeg and salt. Reduce heat to low; simmer about 15 minutes, stirring frequently, until mixture thickens enough to coat back of wooden spoon. Check seasoning level; add additional salt and nutmeg if necessary.
  • 5 Stir cheese, pumpkin and egg yolks into sauce until combined. Add cooked macaroni and crumbled bacon; stir to combine. Pour mixture into dish. Sprinkle bread crumbs over top.
  • 6 Bake 15 to 20 minutes or until top is golden brown.

Expert Tips

If you do not have panko bread crumbs, you can substitute regular bread crumbs.

This dish can be made up to a day in advance. Do not top with bread crumbs. Cover; refrigerate until ready to bake. Before baking, sprinkle with bread crumbs.

Nutrition Information

No nutrition information available for this recipe.

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