Pumpkin Macaroni and Cheese with Crispy Bacon

  • Prep 25 min
  • Total 45 min
  • Servings 4
Pumpkin Macaroni and Cheese with Crispy Bacon


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

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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