Pumpkin-bacon Mac & Cheese
From takopoly 13 years ago
- 55 minutes to make
- Serves 4
Delicious creamy mac and cheese with a surprise ingredient...pumpkin! Leave out the bacon if you want a rich vegetarian dish. Feel free to sprinkle buttered breadcrumbs (panko breadcrumbs are the best) over the top if you like a bit of a crust. Read more Great comfort food or potluck dish. Not diet friendly, obviously! See less
Ingredients
- 2.5 cups macaroni (about 1/2 a 454g box) shopping list
- 1/4 cup butter or margarine shopping list
- heaping 1/4 cup flour shopping list
- 1-2 tsp salt (to taste) shopping list
- black pepper (to your liking) shopping list
- 2 cups milk (any kind; I usually use a mixture of skim & 2%) shopping list
- 3-4 slices fat-free cheddar (aka rubber cheese) OR 1/3 cup grated parmesan cheese shopping list
- 1/2 can pumpkin puree (or more if you like; you can also sub any roasted, pureed squash, like acorn or butternut) shopping list
- 1/3 cup sour cream (fat-free or light is fine) shopping list
- 1.5-2 cups diced cheddar cheese or combo of mozza and cheddar shopping list
- 4 slices bacon (or more....) shopping list
How to make it
- Cook bacon and chop. Set aside.
- Melt butter over med. heat; whisk in flour and cook for about a minute, whisking constantly.
- Whisk in milk; stir until thickened and bubbly.
- Add salt & pepper and rubber cheese or parm, stirring to melt.
- Turn off heat and stir in pumpkin puree and sour cream.
- Cook macaroni till al dente; drain and add SAUCE, BACON and DICED CHEESE.
- Pour into greased 9x9 casserole.
- If desired, sprinkle cheese or breadcrumbs (or both) and hot paprika on top.
- Bake at 350 degrees for about 35 minutes, until centre is bubbly and hot. Let sit for 8-10 minutes before serving.
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