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.
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.