Description

Spinach Bacon Pumpkin Mac and Cheese: Your New Favorite Fall Comfort Food

Hey friends, Beau here! Let’s talk about a little kitchen magic: taking classic comfort food and giving it a subtle, wholesome upgrade that’s so delicious, nobody notices the veggies. Enter Spinach Bacon Pumpkin Mac and Cheese—creamy, cheesy, slightly sweet, and totally cozy.

Pumpkin in mac and cheese isn’t dessert—it’s a velvety addition that balances sharp cheddar and salty bacon, while spinach adds a pop of color and nutrients. Topped with crispy, buttery panko, this dish is a guaranteed crowd-pleaser for potlucks, family dinners, or meal prep.

Ingredients

Scale

For the Mac and Cheese:

12 oz cavatappi pasta (or elbows, penne, shells)
6 slices bacon
2 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed dry)
2 tbsp unsalted butter
2 tbsp all-purpose flour (or 1:1 GF blend for gluten-free)
2 cups unsweetened almond milk (or any milk of choice)
1 ½ cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated
1 cup pumpkin puree (100% pure, NOT pie filling)
½ tsp salt
½ tsp garlic powder
Freshly ground black pepper

For the Topping:

½ cup panko breadcrumbs
1 tbsp butter, melted (or use 1 tbsp reserved bacon fat for extra flavor)

Instructions

Step 1: Prep & Cook Pasta

Preheat oven to 375°F (190°C).
Cook pasta al dente according to package directions. Drain and toss with a small drizzle of oil to prevent sticking. Set aside.

Step 2: Cook Bacon

Bake on a wire rack at 400°F for 15–20 minutes, or cook however you prefer.
Reserve 1–2 tbsp bacon fat. Crumble bacon once cooled.

Step 3: Make the Cheese Sauce

In a large pot or Dutch oven, melt 2 tbsp butter over medium heat.
Whisk in flour to form a roux; cook ~1 minute to remove raw flour taste.
Slowly pour in milk, whisking constantly until thickened (~3–5 minutes).
Whisk in pumpkin puree until smooth. Remove pot from heat.
Add cheeses gradually, stirring until melted and creamy.
Season with salt, garlic powder, and black pepper.

Step 4: Add Spinach & Pasta

Stir in chopped spinach until wilted.
Fold in cooked pasta and most of the crumbled bacon, reserving some for topping.

Step 5: Assemble & Bake

Transfer mac and cheese to a greased 9×13-inch baking dish.
Mix panko with melted butter (or reserved bacon fat). Sprinkle over pasta along with remaining bacon.
Bake 20–25 minutes until golden and bubbly. Let rest 5 minutes before serving.

Notes

Shredding your own cheese prevents grainy sauce.
Always remove pot from heat before adding cheese to avoid separation.
This dish freezes beautifully—freeze unbaked for up to 3 months, thaw overnight, then bake.