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


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.


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.


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.


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.


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


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


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