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Bacon and Gouda Pumpkin Mac and Cheese Delight

Easy Bacon Pumpkin Mac and Cheese Recipe (with gouda) made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 8 ounces elbow macaroni
  • 4 slices bacon chopped
  • 1 cup pumpkin puree
  • 2 cups shredded gouda cheese
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs optional for topping
  • 2 tablespoons butter for greasing

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  2. In a medium pot, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, add the chopped bacon and cook until crispy. Once done, remove the bacon and drain on paper towels, leaving the drippings in the pan.
  4. In the same skillet with bacon drippings, add pumpkin puree, milk, heavy cream, garlic powder, nutmeg, salt, and black pepper. Cook over medium heat, stirring until well combined and warmed through.
  5. Gradually add the shredded gouda cheese to the pumpkin mixture, stirring until melted and smooth.
  6. Add the cooked macaroni and crispy bacon to the cheese sauce, stirring until well coated.
  7. Transfer the mac and cheese to the prepared baking dish. If desired, top with breadcrumbs for a crunchy texture.
  8. Bake in the preheated oven for 20-25 minutes or until the top is golden and the mixture is bubbly.
  9. Remove from the oven and let cool for a few minutes before serving.