Go Back
–+ servings
Spinach Bacon Pumpkin Mac and Cheese

Spinach Bacon Pumpkin Mac and Cheese: Fall's Cozy Delight

A delightful and nutritious twist on mac and cheese featuring spinach, bacon, and pumpkin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Cavatappi or Shell Pasta Any pasta type, including gluten-free options, can be used.
For the Filling
  • 6 ounces Bacon Omit for a vegetarian dish.
  • 4 cups Fresh Spinach A nutritious boost.
  • 1 cup Pumpkin Puree Canned or homemade.
For the Sauce
  • 4 tablespoons Butter Can replace with vegan butter.
  • 1/4 cup All-Purpose Flour Whole wheat or gluten-free alternatives are great.
  • 2 cups Unsweetened Almond Milk Regular or cashew milk works well.
  • 1/2 cup Parmesan Cheese (finely grated) Freshly grated cheese melts best.
  • 1 cup Sharp Cheddar Cheese (shredded) Opt for block cheese for optimal melting.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Garlic Powder Essential seasoning.
  • 1/2 teaspoon Black Pepper Essential seasoning.
For the Topping
  • 1 cup Panko Breadcrumbs Can use gluten-free breadcrumbs.

Equipment

  • large pot
  • large skillet
  • Mixing Bowl
  • baking dish
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cook your choice of cavatappi or shell pasta in salted boiling water until al dente, about 7-9 minutes.
  3. In a large skillet, cook diced bacon over medium heat until crispy, about 5-7 minutes. Drain excess grease and fold bacon pieces into the mixing bowl with pasta.
  4. Sauté fresh spinach in the same skillet over medium heat until wilted, about 2-3 minutes. Combine with pasta and bacon.
  5. In the skillet, melt butter until bubbly, about 2 minutes. Whisk in flour, cooking another minute before adding almond milk gradually, stirring until thickened, around 3-4 minutes. Stir in cheeses, pumpkin puree, salt, garlic powder, and black pepper until smooth.
  6. Combine the cheese sauce with the pasta, bacon, and spinach, ensuring everything is evenly coated. Transfer to a greased baking dish.
  7. Mix panko breadcrumbs with melted butter and sprinkle over the pasta.
  8. Bake for 25 minutes until the top is golden and crispy.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 50gProtein: 20gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Reheat gently to maintain creaminess.

Tried this recipe?

Let us know how it was!