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Pumpkin Macaroni & Cheese

Pumpkin Macaroni & Cheese {with Bacon!!}

This pumpkin macaroni and cheese with bacon takes only 30 minutes and one pot to make and tastes amazing!

Course Dinner
Cuisine American
Keyword bacon, pumpkin macaroni cheese
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 814kcal
Author Lauren


  • 1 lb short cut pasta such as rotini
  • 8 slices bacon sliced
  • 1 cup diced onion
  • 1 large clove garlic minced
  • 1 cup pumpkin
  • 1/4 teaspoon thyme
  • 1/8 teaspoon cinnamon
  • pinch nutmeg
  • salt & pepper to taste
  • 15 oz prepared Alfredo Sauce 1 jar
  • 3/4 cup milk
  • 1/2 pound grated fontina cheese
  • 1/3 pound grated sharp cheddar cheese
  • plain ruffles chips for garnish, optional


  • Bring large pot of water to boil. Salt the water and cook pasta until al dente. Drain and set aside.
  • Place hot pot back on heat and cook bacon until browned and crispy {or cook how you like it}. Remove bacon from pot and drain onto paper towels.
  • In the bacon grease, sauté onions and garlic until softened, 5 minutes. Stir in pumpkin, spices and alfredo sauce. Pour milk into dirty alfredo sauce jar, replace lid, shake and pour into pot. Stir until combined.
  • Sprinkle in cheeses and stir slowly to melt. Stir in cooked pasta and half the cooked bacon. Spoon into dishes and top with remaining bacon and crumble chips over top and serve immediately.


Calories: 814kcal | Carbohydrates: 66g | Protein: 33g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 139mg | Sodium: 1148mg | Potassium: 420mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2304IU | Vitamin C: 4mg | Calcium: 450mg | Iron: 2mg