Baked Pumpkin Mac-n-Cheese with Bacon Crumbles
- 16 oz cooked macaroni noodles
- 2 15 oz cans of canned pumpkin
- 3 cups of milk (half & half or cream)
- 1 8oz package of Neufchatel or cream cheese (cut into cubes)
- 3 cups shredded cheese (I prefer 2 cups sharp cheddar and 1 cup of parmesan)
- 3 teaspoons pumpkin pie spice (divided)
- 2 teaspoons ground cayenne pepper
- 2 cups bacon crumbles (divided)
- Salt & pepper
- Cooking spray
- 1 cup of panko (Japanese bread crumbs)
- 1 cup of shredded parmesan cheese
- Preheat oven to 400 degrees F.
- Spray a 4 quart casserole dish with cooking spray.
- In a large bowl, toss together cooked macaroni noodles, salt & pepper and 1 cup bacon crumbles.
- Heat cream and pumpkin in a sauce pan on medium heat, until warm.
- Reduce heat to low and add cubed cream cheese. Slowly whisk until completely melted.
- Whisk in 2 tsp of pumpkin pie spice, 2 tsp cayenne pepper and shredded cheese until melted.
- Pour pasta into casserole dish and pour the pumpkin-cheese sauce on top, gently stir together until thoroughly combined.
- Toss panko crumbs, parmesan cheese, 1 tsp pumpkin pie spice and the rest of the bacon crumbles. Sprinkle on top of the macaroni.
- Bake for 8-10 minutes, or until bread crumbs have browned.
Recipe by Awesome with Sprinkles at http://www.awesomewithsprinkles.com/baked-pumpkin-mac-n-cheese-with-bacon-crumbles/
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