Description
A comforting and flavorful Spinach Bacon Pumpkin Mac and Cheese that combines creamy pumpkin cheese sauce with crispy bacon, fresh spinach, and tender cavatappi pasta. Topped with a buttery panko breadcrumb crust and baked until golden, this dish offers a delicious twist on a classic comfort food perfect for fall or any time of year.
Ingredients
Scale
Pasta and Meat
- 10 ounces dry cavatappi pasta (or shells, gluten free if preferred)
- 12 ounces bacon
Vegetables
- 6 ounces fresh spinach
Pumpkin Cheese Sauce
- 2 tablespoons butter
- 1/4 cup all purpose flour (or whole wheat flour or gluten free flour)
- 2 cups unsweetened almond milk (or cashew milk or regular milk)
- 1/2 cup finely grated Parmesan cheese (not shredded)
- 1/2 cup shredded sharp cheddar cheese
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup pumpkin puree
Topping
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs (gluten free if desired)
- 1 tablespoon butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 2-quart baking dish or 9×9 inch or 11×7 inch baking pan with nonstick cooking spray, or grease it with olive oil or butter to prevent sticking.
- Cook Pasta: Boil the cavatappi pasta according to package instructions until al dente. Drain the pasta well and transfer it to a large mixing bowl.
- Cook Bacon: Place the bacon in a large skillet or pan over medium heat. Cook until both sides are crispy and golden brown, adjusting heat to medium-low if the pan starts to smoke. Once cooked, transfer bacon to paper towels to absorb excess grease, then chop into bite-sized pieces and add to the bowl with the pasta.
- Cook Spinach: Drain the bacon grease from the pan, place the pan back on low heat, and add the fresh spinach. Cook until wilted, allowing the spinach to absorb any remaining bacon grease. Remove spinach from the pan and add to the pasta and bacon bowl.
- Make Pumpkin Cheese Sauce: Using the same pan, melt 2 tablespoons of butter over medium heat. Whisk in about a quarter of the flour to form a roux, then slowly add the almond milk alternately with the rest of the flour, whisking vigorously to avoid lumps. Bring the mixture to a boil, then reduce heat to simmer and stir occasionally until the sauce thickens.
- Add Cheese and Seasonings: Turn off the heat and stir in garlic powder, Parmesan cheese, sharp cheddar cheese, salt, and plenty of freshly ground black pepper. Finally, mix in the pumpkin puree thoroughly until smooth and combined.
- Combine Pasta and Sauce: Pour the pumpkin cheese sauce into the bowl with the pasta, bacon, and spinach. Season with additional salt and pepper to taste, then stir well to ensure everything is evenly coated with the sauce.
- Assemble the Casserole: Transfer the pasta mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top for extra cheesiness, if desired.
- Prepare Topping and Bake: In a small bowl, mix the panko breadcrumbs with melted butter. Evenly sprinkle this mixture over the top of the casserole. Bake in the preheated oven for 25 minutes, or until the breadcrumb topping is golden brown and crispy.
Notes
- Prep it ahead of time by making the recipe as directed but omit the breadcrumbs. Cover the casserole with foil and refrigerate until ready to bake.
- Before baking the prepped casserole, add the breadcrumb topping, and consider adding a splash of milk to loosen the sauce if it has thickened too much.
- Baking time for prepped casserole may require an additional 5-10 minutes to reach bubbling heat and golden topping.
- Use gluten free pasta and gluten free panko breadcrumbs to make this recipe gluten free if desired.
- Adjust salt and pepper seasonings at taste, especially depending on the saltiness of bacon and cheese used.
Nutrition
- Serving Size: 1/6 of recipe (about 1.5 cups)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
