Pumpkin and Cider Macaroni and Cheese

A recipe for Pumpkin and Cider Macaroni and Cheese! This stovetop mac and cheese is packed with crispy bacon, sage, apple cider, and three types of cheese.

This recipe for Pumpkin and Cider Macaroni and Cheese is quite the delicious side or decadent lunch. It comes together quickly and is packed with autumn flavors.

After creating the roux with butter, bacon grease, and flour, apple cider and milk are slowly whisked in to form the base.

It is then flavored with pumpkin, salt, pepper, and nutmeg before adding the Cheddar, cream cheese, and Parmesan and finally folding in the al dente pasta.

The crispy bacon and sage mixture is both folded into the pasta and sprinkled over the top before serving the macaroni and cheese immediately.

A Few Stovetop Macaroni and Cheese Tips

For the photos, I used the spiral-shaped Riccioli pasta from a local grocery store. Any favorite medium-sized shape with nooks and crannies to hold the sauce would be perfect.

I have made this Pumpkin and Cider Macaroni and Cheese recipe with both apple cider and hard cider.

Slowly whisk the apple cider and milk into the roux (butter and flour mixture). Adding too much in the beginning will create lumps in the sauce.

Dice the cream cheese and allow to rest at room temperature until softened before adding to the sauce.

Shred the cheese at home and avoid pre-shredded if possible. This will help create a smoother and more velvety texture.

Make sure the sauce is not bubbling when whisking in the cheese. The pot should be removed from the heat source and just hot enough to melt the cheese. If the mixture is too hot, the cheese (especially the Cheddar) may separate. Gently place back over low heat only if needed.

Don’t love sage? You can swap it for fresh thyme leaves.

Looking for more Macaroni and Cheese recipes?

Try my:

• Macaroni and Cheese Soufflé
• Chorizo Mac and Cheese
• Baked Macaroni and Cheese

This recipe was originally posted in November 2014 and updated in September 2022.

Pumpkin and Cider Macaroni and Cheese Recipe

Adapted from Bakeaholic Mama

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Pumpkin and Cider Macaroni and Cheese

A recipe for Pumpkin and Cider Macaroni and Cheese! This stovetop mac and cheese is packed with crispy bacon, sage, apple cider, and three types of cheese.

Course Main

Cuisine N/A

Keyword apple cider, autumn, cheddar, cheese, cider, cream cheese, fall, mac and cheese, macaroni and cheese, noodle, parmesan, pasta, pumpkin

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 1 tablespoon (14 grams) unsalted butter
• 12 ounces (340 grams) bacon chopped
• 14 fresh sage leaves
• 1 pound (450 grams) dried medium-shaped pasta
• 3 tablespoons (45 grams) all-purpose flour
• 2/3 cup (158 milliliters) apple cider
• 1 1/2 cups (355 milliliters) whole milk
• 1 teaspoon salt
• 1/4-1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground nutmeg
• 3/4 cup (170 grams) pure pumpkin puree
• 8 ounces (227 grams) Cheddar cheese shredded
• 4 ounces (113 grams) cream cheese diced and softened at room temperature
• 2 ounces (57 grams) Parmesan cheese grated

Instructions

• In a large saucepan, melt the butter over medium low heat.
• Add the bacon and cook, stirring occasionally, until starting the crisp and turn golden.
• Add the sage leaves and continue to cook until a deep green and crisp.
• Use a slotted spoon to remove the crispy bacon and sage leaves to a plate. Set aside. Keep about 3 tablespoons (44 milliliters) of the bacon grease in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just tender, al dente. Drain and set aside.
• Add the flour to the 3 tablespoons (44 milliliters) bacon grease and butter in the pan. Whisk until golden.
• Slowly whisk in the cider, followed by the milk until all the flour is absorbed and no lumps remain. Continue to stir often until the milk thickens.
• Stir in the pumpkin, salt, pepper, and nutmeg. Adjust seasonings to taste.
• Once the mixture begins to bubble, remove from heat. Slowly stir in handfuls of the shredded cheese and cream cheese until smooth.
• Stir in half of the crispy bacon and sage, then fold in the tender pasta until evenly coated.
• Serve immediately with the remaining bacon and sage for garnish, along with additional black pepper and grated parmesan.