Pumpkin and Cider Stove Top Macaroni and Cheese is a delicious side that comes together quickly and is packed with Autumn flavors. Macaroni and cheese is always a greatly appreciated weekend lunch in our family and I feel slightly better serving this one with the addition of vegetables (at least that is what I told myself when I went for seconds). I also enjoyed being able to add the bacon on top. Chad loves bacon. Me, not so much. So he got plenty on his serving and I got the option to omit.
Use your favorite medium sized pasta shape. I tossed the pumpkin and cider cheese sauce with mini wheels. Evan loves anything with wheels and was so excited when he saw the box at the grocery store.
After cooking the bacon, I added a few sage leaves to the hot oil and fried them until crisp for garnish.
Pumpkin and Cider Macaroni and Cheese
Adapted from Bakeaholic Mama
1 pound medium shape pasta
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1/2 cup apple cider
1 1/2 cups whole milk
2 cups shredded sharp cheddar cheese
4 ounces cream cheese, room temperature
3/4 cup pumpkin puree
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces bacon, cooked until crisp and crumbled
Fresh sage, fried until crisp
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, just tender. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and continue to whisk until golden.
Slowly whisk in the cider, then the milk. Once the liquid comes to a boil, reduce heat to low and cook, stirring often, until thickened. Whisk in cheddar, cream cheese, pumpkin, salt, and pepper until smooth. Toss in the pasta.
Serve immediately with bacon and sage.