Ingredients

The following ingredients have 8 Servings
  • 1 lb. pasta (I used cavatappi)
  • 5 tablespoons butter, divided
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 3 ounces room temperature cream cheese
  • 8 ounces pure pumpkin puree
  • 3 cups freshly shredded cheese (I used sharp cheddar, monterey jack, and mozzarella)
  • 4 ounces crusty french bread
  • 4 strips bacon, cooked and crumbled

Instruction

  • Cook pasta according to directions. While it is boiling, start on the cheese sauce.
  • In a medium saucepan, melt 3 tablespoons of butter over medium-high heat.
  • When the butter is melted, whisk in the flour. Continue cooking and whisking for 1 minute.
  • Slowly whisk in the milk until the mixture is smooth.
  • Cook the mixture, stirring frequently until it bubbles gently and thickens, about 5 minutes. Reduce the heat to low.
  • Stir in the onion powder, salt, white pepper, cream cheese, and pumpkin puree until smooth.
  • Add shredded cheese.
  • Whisk until the cheese is melted into the sauce.
  • Remove from heat.
  • Pour the cheese sauce into the drained pasta and stir well.
  • Pour the pasta into a greased 2 quart casserole dish.
  • Use a food processor or blender to pulse the bread into course crumbs.
  • In a medium bowl, mix the breadcrumbs with remaining 2 tablespoons of melted butter.
  • Sprinkle the mixture over the pasta, and place under the broiler, watching closely until the breadcrumbs are golden brown and crispy.
  • Remove from oven and allow the mac and cheese to set for a few minutes.
  • Top with bacon and serve.