Description
Creamy and flavorful Pumpkin and Cider Macaroni and Cheese with a hint of apple cider and nutmeg, topped with crispy bacon and sage. Perfect for a cozy autumn dinner.
Ingredients
Scale
Bacon and Sage:
- 1 tablespoon (14 grams) unsalted butter
- 12 ounces (340 grams) bacon (chopped)
- 14 fresh sage leaves
Pasta and Cheese Sauce:
- 1 pound (450 grams) dried medium-shaped pasta
- 3 tablespoons (45 grams) all-purpose flour
- 2/3 cup (158 milliliters) apple cider
- 1 1/2 cups (355 milliliters) whole milk
- 1 teaspoon salt
- 1/4–1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup (170 grams) pure pumpkin puree
- 8 ounces (227 grams) Cheddar cheese (shredded)
- 4 ounces (113 grams) cream cheese (diced and softened)
- 2 ounces (57 grams) Parmesan cheese (grated)
Instructions
- Bacon and Sage: In a large saucepan, melt the butter over medium-low heat. Add bacon and cook until starting to crisp. Add sage leaves and cook until crispy. Remove bacon and sage; set aside.
- Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Cheese Sauce: In the same pan, whisk flour in bacon grease and butter until golden. Slowly whisk in cider, then milk until thickened. Stir in pumpkin, salt, pepper, and nutmeg. Remove from heat and stir in cheeses until smooth.
- Assembly: Add bacon and sage, then fold in pasta. Serve with remaining bacon and sage, black pepper, and Parmesan.
Notes
- You can add a dash of cayenne pepper for a spicy kick.
- For a vegetarian option, omit the bacon and use vegetable broth instead of bacon grease.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Pumpkin, Cider, Macaroni and Cheese, Autumn, Comfort Food
