This Pumpkin Mac and Cheese with Bacon and Sage is fall comfort food at its absolute finest. Think classic mac and cheese—but with a rich pumpkin-cheese sauce, crispy bacon bits, and earthy sage to bring all the autumn vibes. Whether you serve it as a quick stovetop dinner or bake it up with a golden breadcrumb topping, this dish is a guaranteed crowd-pleaser.
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Ahhh… fall! It’s that magical time of year when cozy dinners and comfort food take center stage—and nothing captures those autumn vibes quite like this creamy, savory pumpkin mac n cheese with bacon and sage. As soon as the leaves start turning, I’m all about big bowls of pasta, roasted vegetables, and warm, cheesy dishes that make the whole house smell incredible.
This pumpkin mac n cheese is everything you want in a fall recipe: velvety cheese sauce, a hint of pumpkin sweetness, crispy bacon, and earthy sage. It’s rich, flavorful, and easy enough for a weeknight—but also special enough for Thanksgiving or your next cozy dinner party.
In this post, you’ll learn how to make the best pumpkin mac n cheese with both stovetop and baked options, the cheeses that pair perfectly with pumpkin, the flavor profile you can expect, and all my favorite add-ins and customizations. I’ve also included a helpful FAQ section so you can get it just right—whether you’re keeping it classic or putting your own twist on it.
This post is all about pumpkin mac n cheese.
Why You’ll Love This Pumpkin Mac n Cheese
- Two ways to serve it: Make it as a one-pot stovetop meal or bake it as a bubbling casserole with a crispy breadcrumb topping.
- Creamy and flavorful: Pumpkin puree adds silky texture and a hint of sweetness that balances perfectly with sharp cheddar, Gruyère, and warm fall spices.
- Savory bacon + fresh sage: These two ingredients elevate the whole dish—it’s like Thanksgiving meets mac and cheese.
- Approachable & flexible: You don’t need to be a pro to pull this off. The ingredients are simple, the steps are clear, and we’ve got lots of tips below to help.
- Customizable: Vegetarian? Swap the bacon. Want more veggies or protein? We’ve got ideas. Prefer different cheese? You do you.
Ingredients You’ll Need
For the mac and cheese:
- 1 lb pasta (elbows, shells, or cavatappi work best)
- 6–8 slices bacon, cooked and crumbled
- 4 tbsp unsalted butter
- 2–3 shallots or 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped (plus extra leaves for garnish)
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 2 tsp Dijon mustard
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp onion powder
- 2 tsp brown sugar (optional but recommended)
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend, more to taste
- 1/4 tsp black pepper
- 2 cups shredded sharp cheddar
- 1 1/2 cups shredded Gruyère or Gouda/Swiss
Optional Breadcrumb Topping (for baked version):
- 1/2 cup panko breadcrumbs
- 2 tsp olive oil or melted butter
- 1/4 cup Parmesan cheese, freshly grated
This recipe doesn’t use any of my spices (besides salt!), but since you’re here, be sure to check out my line of salt- and sugar-free spices, perfect for adding bold flavor to all your dishes – shop now!
How to Make Pumpkin Mac and Cheese
Step 1: Cook the Pasta
Boil your pasta in salted water until just shy of al dente. If you’re baking it later, undercook by about 1–2 minutes. Drain and set aside.
Step 2: Cook the Bacon
In a large pot or deep skillet, cook bacon until crispy. Transfer to a paper towel-lined plate, and reserve the bacon drippings in the pan.
Step 3: Sauté Shallots, Garlic & Sage
Add butter to the bacon fat. Once melted, sauté shallots for 3–4 minutes until soft. Add garlic and sage and cook for 1–2 more minutes.
Step 4: Make the Roux
Sprinkle in flour and whisk constantly for 1–2 minutes until golden. This forms the base of your creamy sauce.
Step 5: Add Milk & Cream
Slowly whisk in the milk, a little at a time, until smooth. Let simmer until thick enough to coat the back of a spoon (about 3–5 minutes). Stir in heavy cream.
Step 6: Stir in Pumpkin & Seasonings
Whisk in the pumpkin puree, Dijon mustard, nutmeg, cayenne, onion powder, brown sugar, salt, and pepper. Simmer gently for a couple of minutes.
Step 7: Add the Cheese
Reduce heat to low. Stir in the cheddar, Gruyère, and Parmesan until smooth. Add in half the crumbled bacon.
Step 8: Combine with Pasta
Toss the cooked pasta into the sauce and stir to coat. For stovetop, it’s ready! For baked version, pour into a greased 9×13” dish.
Step 9: Optional – Add Topping and Bake
Mix breadcrumbs with olive oil and Parmesan. Sprinkle over the casserole. Bake at 375°F for 20–25 minutes (uncovered for the last 10 minutes) until golden and bubbly. Garnish with fried sage leaves if desired.
Pro Tips for the Best Pumpkin Mac n Cheese
- Don’t skip the bacon fat: It adds deep flavor and forms the base of your roux.
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
- Adjust spices to your taste: The pumpkin is mild, so seasoning is key. Add more mustard or cayenne if you want a bolder flavor.
- Want it extra pumpkin-y? Use up to 2 cups of puree for a stronger pumpkin flavor and even creamier texture.
- Feeding kids or keeping it mild? Swap cayenne for smoked paprika.
- Make ahead tip: Assemble unbaked and refrigerate for up to 1 day. Bake when ready to serve.
FAQ
What does pumpkin mac and cheese taste like?
Pumpkin mac and cheese is creamy, cheesy, and rich with a subtle sweetness from the pumpkin. The pumpkin doesn’t overpower—it blends into the sauce to create a silky texture and cozy fall flavor. With bacon and sage, it’s savory, smoky, and complex—comforting with a seasonal twist.
What cheese pairs with pumpkin?
Sharp cheddar and Gruyère are the dream team. Cheddar gives you that classic mac and cheese bite, while Gruyère (or Swiss) adds nutty depth that complements the pumpkin. Smoked Gouda or Monterey Jack also work well if you’re swapping things out.
What to add to mac n cheese to make it better?
Pumpkin, bacon, and sage—obviously. But beyond that: a dash of Dijon, nutmeg, and cayenne elevates everything. Add-ins like sautéed mushrooms, spinach, or even sage sausage can turn this side into a showstopping main.
What is the world’s best mac and cheese?
That’s a bold question—but if you ask us? This one. With pumpkin, bacon, and cheese layered together in a velvety sauce, plus the option to bake it golden and bubbly, this mac and cheese hits all the marks: creamy, cozy, and crave-worthy.
Serving Suggestions
Pair this with a simple green salad or roasted Brussels sprouts for balance. It also makes a stellar side dish for Thanksgiving, Friendsgiving, or any cozy fall gathering.
How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk.
- Freezer: Freeze unbaked or fully baked mac in a tightly sealed container for up to 2 months. Thaw overnight, then reheat in a 350°F oven until warmed through.
- Make-Ahead: Assemble (unbaked) up to a day ahead. Add breadcrumbs right before baking.
Variations
- Vegetarian Version: Omit bacon, add 2 tbsp butter in place of bacon fat, and bump up the smoked paprika for depth.
- More Protein: Add shredded rotisserie chicken, crumbled sausage, or chopped ham.
- Add Veggies: Stir in wilted spinach, roasted squash cubes, or peas for color and texture.
Pumpkin mac n cheese is your fall food hero—decadent yet down-to-earth, with enough cozy flavor to steal the show. Whether you’re making it for a weeknight dinner or a holiday potluck, it’s the kind of recipe that gets people asking, “Can I get that recipe?”
Pumpkin Mac and Cheese with Bacon and Sage
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
- Add butter to the same pot. Sauté shallots until soft, then add garlic and sage; cook until fragrant.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Reduce to medium heat. Slowly whisk in milk and cream. Simmer until slightly thickened.
- Stir in pumpkin, Dijon, nutmeg, cayenne, onion powder, brown sugar (if using), salt, and pepper.
- Add cheeses and stir until melted. Mix in half the bacon.
- Add pasta and toss to coat. Serve immediately as stovetop mac (top with remaining bacon and fresh chopped sage as garnish), or continue with baked option.
- Transfer to greased 9x13 baking dish. Top with breadcrumbs tossed in oil, parmesan cheese, and remaining bacon. Bake at 375°F for 20–25 minutes until golden and bubbly.
Video
Notes
Tips for the Best Pumpkin Mac and Cheese:
- Two Ways to Serve: For busy weeknights, stick with the stovetop version—creamy and ready in under 30 minutes. Want a crispy golden top? Bake it with the breadcrumb topping for a cozy casserole-style dish.
- Cheese Matters: For the smoothest sauce, shred your cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Add Protein: Bacon adds smoky, savory flavor that pairs perfectly with pumpkin. For a vegetarian version, skip it and add 2 extra tablespoons of butter plus a pinch of smoked paprika.
- Pumpkin Puree Tip: Use canned pumpkin puree—not pumpkin pie filling. You can also sub mashed butternut squash or sweet potato for a similar texture and taste.
- Flavor Boosters: Dijon mustard, nutmeg, and cayenne (optional) balance the pumpkin and cheese. Don’t skip the salt and pepper—season to taste!
- Make Ahead: Assemble the dish (unbaked), cover, and refrigerate up to 1 day in advance. Bake as directed, adding 5–10 minutes if cold from the fridge.
- Leftovers & Storage: Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. Baked version may lose crunch but still tastes great.
- Optional Add-Ins: Stir in spinach, peas, or cooked shredded chicken for extra nutrients or protein. Want even more fall flavor? Add sautéed mushrooms or roasted butternut squash.
This post was all about Pumpkin Mac N Cheese!
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