I am so excited to share my first (and favorite) mac and cheese recipe! This pumpkin mac and cheese with brussel sprouts and bacon is the perfect fall/winter indulgence when it’s chilly outside.
I have one very big weakness – mac and cheese. If I see it on a menu, there’s not much that could convince me not to order it. And I think it’s even better at home. My girlfriends and I love to do wine, mac and cheese and scary movie nights in, and it’s the best. Sadly, it’s not the best thing for the waistline, so I’ve always looked for ways to lighten it up, and this recipe was just the ticket!
The key to keeping this light is the pumpkin, which is mixed into a luscious cheese sauce, so that it’s almost equal parts cheese sauce to pumpkin (and that means hidden veggies for the kids too!). I love the combination of the pumpkin with the sharp white cheddar and the nutty gruyere – it just tastes like fall! The pumpkin flavor is also enhanced with nutmeg and a bit of spice from chili powder, paprika and mustard powder. The mustard powder might seem a bit strange, but it helps keep things savory and it’s not overpowering.
Another key ingredient is using whole grain pasta. It’s healthier than refined pasta by being lower in calories and higher in fiber, and it also has a nuttiness that goes well with the gruyere in the cheese sauce – it’s a win-win!
Finally, the pasta and pumpkin cheese sauce get the finishing touches of bacon and roasted brussel sprouts. The smoky bacon brings out more savoriness in the dish (and is just delicious because it’s bacon!), and the brussel sprouts enhance the fall vibes of the dish while sneaking in a few more veggies too. It all gets baked until bubbly and irresistible.
The end result is a creamy, smoky, nutty, and spiced dish that is to die for! I love how the pumpkin makes it feel so cozy and wintery. Serve it on its own, with a salad, or even as a side dish at your Thanksgiving or Friendsgiving dinner. It could even be the vegetarian main dish at your Thanksgiving meal by simply omitting the bacon.
This might not be exactly guilt-free (it is still mac and cheese at the end of the day), but it’s certainly healthier and more veggie-filled than your average mac and cheese. It makes a splurge day feel a little bit lighter!
Looking for more pasta recipes? Check them out here!
Wine Pairings for Pumpkin Mac and Cheese
- Sangiovese: For a red wine, an earthy, savory Sangiovese would be a perfect pairing. It has a slight fruit-forward flavor that will bring out the fall flavors in the dish, and the tannins will help cut through the rich cheese sauce.
- Gruner Veltliner: This Austrian white wine is rich and nutty with a bit of earthiness that will go well with the nutmeg and gruyere in the pumpkin sauce.
Pumpkin Mac and Cheese with Brussel Sprouts and Bacon
- Total Time: 1 hour 10 minutes
- Yield: 6 people 1x
Description
A healthier twist on traditional mac and cheese with a nutty, creamy pumpkin cheese sauce, roasted brussel sprouts and bacon.
Ingredients
- 29 ounce can pure pumpkin purée
- 3 cups brussel sprouts, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon brown sugar
- 6 slices bacon, chopped
- 1 pound whole grain pasta (such as macaroni, penne or fusilli)
- 4 tablespoons unsalted butter
- ¼ cup flour
- 3 ½ cups 2% milk
- 3 cups shredded white cheddar cheese
- 1 ½ cups shredded gruyere cheese
- ¼ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ½ teaspoon ground nutmeg
- ⅓ cup parmesan cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with foil and spray with cooking spray.
- Add brussels sprouts to the pan, drizzle with the olive oil and sprinkle with brown sugar. Season with salt and pepper and mix it all together. Bake for about 20 minutes, stirring once halfway through, until the brussel sprouts are slightly charred. Set brussels aside and reduce oven temperature to 350 degrees.
- Meanwhile, bring a large pot of water to a boil. Season with salt and cook pasta until al dente. Drain and set aside.
- Heat a large pot or dutch oven over medium heat. Add chopped bacon and cook, stirring frequently, until cooked through, about 5 minutes. Remove bacon from the pot with a slotted spoon and set aside.
- In the same pot, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly.
- Slowly whisk in the milk. Bring the mixture to a low boil and then cook for about 3 minutes, whisking frequently, until thickened. Remove the pot from the heat and slowly whisk in all of the cheese until melted and combined together. Stir in the pumpkin purée, mustard powder, cayenne pepper, paprika, and nutmeg.
- Add the cooked pasta, brussel sprouts and bacon to the sauce and stir it together. Transfer the pasta mixture to a casserole dish. Sprinkle the grated parmesan cheese on top.
- Bake for 20 minutes. Put under a high broil for another 2 minutes. Remove from the oven and enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
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