Pumpkin Macaroni and Cheese with Crispy Bacon Panko Topping

If there’s one savory pumpkin dish I keep coming back to, it’s this Pumpkin Mac and Cheese.

Pasta is wonderful on its own, but it becomes irresistible when coated in a silky, cheesy sauce. Add the right blend of seasonings and finish with toasted panko breadcrumbs and crispy bacon, and the whole dish transforms into something special.

My slightly healthier autumn twist uses just enough 100% pumpkin puree to create a rich, savory, and creamy Pumpkin Mac and Cheese without overwhelming the classic flavor.

Another fall favorite is butternut squash mac, and for a year-round option try a no-boil mac and cheese with broccoli. Both bring a different, delicious twist to cheesy pasta.

I’ve loved pasta since I was a child, so creating this feel-good Pumpkin Mac and Cheese was pure joy. One bite brings back comforting childhood memories of cozy, cheesy meals.

This Pumpkin Mac and Cheese is decadently comforting. The pumpkin deepens the creaminess of the cheddar and Parmesan sauce, a hint of fresh nutmeg provides warmth, and fresh thyme pairs beautifully with the bacon-panko topping. It’s perfect as a comforting weeknight meal or as a rich side for holiday gatherings.

You’ll love this mac because…

• The cheddar and Parmesan sauce is ultra creamy with savory pumpkin puree blended in.
• Toasted panko breadcrumbs add a satisfying crunch to every bite of creamy pasta.
• A sprinkling of bacon contributes a salty, savory finish.
• Fresh thyme brings subtle floral and peppery notes that complement the dish.
• It’s “healthy-ish” — pumpkin puree adds fiber, vitamin A and iron to the recipe.

Ingredient Notes

Scroll to the recipe card for the full ingredient list and measurements.

• Pumpkin: Use 100% canned pumpkin puree, not pumpkin pie filling.
• Shells: Medium shells work great, but any small pasta shape that holds sauce will do.
• Bacon: Thick-cut bacon gives the best texture and flavor; baking it on a rack produces even crispiness.
• Milk: Whole milk makes the sauce richest. 2% will work if needed, but the result will be less decadent. Other milk types were not tested.
• Sharp cheddar: Buy a block and shred it yourself — it melts more smoothly than pre-shredded varieties.
• Parmesan: Freshly grated Parmesan adds better flavor and creaminess than pre-grated options.
• Panko breadcrumbs: These get toasted until golden and are mixed with bacon and thyme for a crunchy topping.

Step by Step Directions

See the recipe card below for full measurements and the printable version.

1. Cook the bacon: Place bacon in a single layer on a rack over a baking sheet and bake at 400°F for 20–25 minutes until crispy. Let cool, then chop into small pieces.
2. Make the breadcrumb topping: Melt butter in a skillet over medium heat. Add panko and stir until golden, being careful not to burn. Mix in the chopped bacon, a pinch of salt, and fresh thyme. Set aside.
3. Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
4. Make the sauce: Melt butter in a large skillet over medium heat. Whisk in flour and cook for about a minute. Gradually whisk in milk until smooth. Stir in nutmeg, garlic, and salt.
5. Add pumpkin and cheeses: Whisk in the pumpkin puree, shredded cheddar and freshly grated Parmesan until smooth. Add reserved pasta water a little at a time to reach the desired sauce consistency (about ¾ cup is typical).
6. Toss and serve: Stir in the cooked pasta, top with the bacon-panko mixture, and serve warm.

Tips and Variations

• Try different pasta shapes: elbow macaroni, small shells, or farfalle all hold sauce well.
• Use whole milk for the creamiest result; lower-fat milks make a lighter sauce.
• Swap Parmesan for Gouda or Gruyère for a different, melty flavor profile.
• Stir in fresh baby spinach at the end for a green boost and extra nutrients.

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