Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a delightful and seasonal twist on a classic comfort food. Creamy with a subtle sweetness make it a favorite for everyone. Serve it with creative toppings options to elevate the flavors, very popular during pumpkin season and Halloween. Baked or Stovetop instructions.

📝 Ingredients

• 1 medium pumpkin ((5-6 pounds))
• 2 cups uncooked macaroni
• 3 bacon rashers (thinly sliced)
• 1/2 small white onion (finely diced)
• 1 garlic clove
• 1/4 cup butter
• 3 tablespoons flour
• 2 cups milk
• 3 cups grated cheese
• 1/8 teaspoon nutmeg (optional and up to 1/4 teaspoon)
• 1/2 teaspoon paprika
• salt and pepper to taste

👨‍🍳 Instructions

1. 1Preheat your oven to 350°F (180°C)
2. 2Cut off the top of the pumpkin and scoop out the seeds and stringy bits from the inside, creating a hollow cavity. Place the pumpkin on a baking sheet lined with parchment paper.
3. 3Cook the macaroni according to package instructions until al dente. Drain and set aside.
4. 4Fry the bacon for about 2 minutes, add the onion and garlic and continue to fry until the bacon is cooked and golden brown. Set aside.
5. 5In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute until it forms a roux. Slowly whisk in the milk making sure there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a gentle boil.
6. 6Reduce heat to low and add the shredded cheese, nutmeg and paprika. Stir until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
7. 7In a large bowl, combine the cooked macaroni with the cheese sauce and bacon mixture until well coated.
8. 8Pour the Mac and Cheese mixture into the hollowed-out pumpkin, packing it gently but firmly. Place the pumpkin lid back on top.
9. 9Place the pumpkin to the preheated oven and bake for 1 hour or until the pumpkin flesh is tender and the mac and cheese is bubbly and golden on top.