Baked Pumpkin Mac n Cheese with Bacon

This rich and creamy macaroni and cheese is made with a cheese and  pumpkin sauce, then topped off with a buttery breadcrumb mixture and  plenty of crispy bacon.

– San Giorgio® Elbow Macaroni – bacon – garlic cloves, minced – flour – whole milk – chicken broth

ingredients

Bring a large pot of water to a boil over high heat on the stove. Add the San Giorgio® Elbow Macaroni and cook for 6 minutes or until al dente.

1

Drain the pasta then pour into a 9 x 13 baking dish. While the macaroni is cooking place the bacon in a large skillet over medium heat.

2

Cook for 3-4 minutes per side or until the bacon has browned on both sides.  Remove from the skillet and transfer to a paper towel lined  plate.

3

Remove all but one tablespoon of bacon grease from the skillet. Add  the garlic to the skillet with the bacon grease and saute over medium heat for 1 minute.

4

Add the flour to the skillet and cook, stirring constantly until the flour begins to brown, for 1 minute.

5

Slowly add the milk and chicken broth, whisking until incorporated into the flour. Cook for 2 minutes.

6

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