Pumpkin macaroni and cheese is a beautiful autumn meal that will warm you up on a chilly night. It is delicious as a side dish with roast chicken, or as an entree with a simple salad on the side. This comforting meal would even be a hit on your Thanksgiving table. Cuddle up and enjoy!
A hearty and delicious Fall meal
Serves 6
1 lb. short cut pasta, such as rotini
8 slices bacon, sliced
1 cup diced onion
1 large clove garlic, minced
1 cup pumpkin
1/4 teaspoon thyme
1/8 teaspoon cinnamon
pinch nutmeg
salt and pepper, to taste
1 to 15 oz. jar prepared Alfredo Sauce
3/4 cup milk
1/2 pound grated fontina cheese
1/3 pound grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees.
Bring large pot of water to boil. Salt the water and cook pasta until al dente. Drain and set aside. Place hot pot back on heat and cook bacon until browned and crispy {or cook how you like it}. Remove bacon from pot and drain onto paper towels. In the bacon grease, sauté onions and garlic until softened, 5 minutes. Stir in pumpkin, spices and alfredo sauce. Pour milk into dirty alfredo sauce jar, replace lid, shake and pour into pot. Stir until combined. Sprinkle in cheeses and stir slowly to melt. Stir in cooked pasta and half the cooked bacon. Spoon into dishes and top with remaining bacon and Parmesan cheese. Bake for 15 minutes until lightly browned on top.
Recipe by Sarah Lang
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