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Pumpkin Mac n Cheese with Bacon and Sage
We've got two versions of this pumpkin mac. The recipe below is great as a main dish or side for weeknight meals. For holiday meals, see the recipe notes to learn how to make this casserole extra special.
Course
Main Course, Side Dish
Cuisine
American
Season
Fall, Winter
Key Ingredient
Bacon, Fontina Cheese, Parmesan Cheese, Pumpkin
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
12
servings
Calories
277
kcal
Author
Vintage Kitty
Ingredients
1
box
elbow noodles
1
tablespoon
olive oil
1
large
onion,
diced
6
cups
pumpkin (or butternut squash),
cubed
2
cups
half and half
1/4
cup
fresh sage,
finely chopped
8
ounces
fontina,
grated
2.5
ounces
parmesan cheese,
grated
1
cup
cooked bacon,
diced
salt and pepper to taste
Instructions
Put a large pot of salted water on to boil and turn the oven on to 375F.
When the water is boiling, add the elbow noodles and cook for 5 minutes.
In a large dutch oven, heat oil.
Drain noodles and set aside.
When the oil is hot, saute the onion until golden brown.
Add in pumpkin and cook until it starts to break down a little.
Pour in the half and half and bring to a simmer.
Stir in the sage and stir the sauce often as it thickens.
The sauce will start to turn orange from the pumpkin, Reduce it until the it's thick and creamy but there are still chunks of pumpkin.
Fold the bacon into the sauce.
Add in the noodles and season with salt and pepper to taste.
Fold in three-quarters of the cheese.
Butter or oil a lasagna pan and transfer the mac n cheese to the pan.
Top with remaining cheese and place in the oven.
Bake until the cheese has melted and the top is browned, about 30-40 minutes.
Notes
For an extra special mac n cheese that's holiday worthy, caramelize two large onions and double the cheese. You won't regret the added calories!
Nutrition
Calories:
277
kcal
|
Carbohydrates:
26
g
|
Protein:
11
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
42
mg
|
Sodium:
282
mg
|
Potassium:
388
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
7840
IU
|
Vitamin C:
16.2
mg
|
Calcium:
268
mg
|
Iron:
1.1
mg