Pumpkin Macaroni and Cheese with Crispy Bacon

Pumpkin Macaroni and Cheese with Crispy Bacon

Blogger Paula Jones from Bell'alimento puts a new twist on traditional macaroni and cheese.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.