Ingredients
Equipment
Method
Prep
- Preheat the oven to 375F, then grease a 9x13 dish with butter or nonstick spray so nothing sticks.
- Cook the pasta in boiling water until just tender, then drain and set aside.
Make the cheese sauce
- In a Dutch oven, melt the unsalted butter over medium heat and keep it smooth so it foams gently.
- Whisk in the all-purpose flour and cook for 1 minute to form a pale roux, stirring continuously.
- Gradually add the whole milk and heavy cream while whisking, then simmer until thickened, about 5-8 minutes.
- Stir in the pumpkin puree, shredded sharp cheddar, shredded gruyere, nutmeg, and cayenne, then season with salt and pepper to taste until the sauce is uniform.
Assemble and bake
- Fold the drained pasta, baby spinach, and most of the crumbled bacon into the cheese sauce until evenly coated.
- Transfer to the greased 9x13 dish, then mix the panko topping (panko, butter, and parmesan) and scatter it over the top.
- Bake for 25-30 minutes at 375F until golden and bubbling at the edges, with a crisp-looking surface.
- Top with the remaining bacon right after baking so it stays distinct and warm.
Notes
For the creamiest mac and cheese, simmer the sauce just until thick enough to coat the back of a spoon before adding pasta. Refrigerate leftovers in a sealed container for up to 4 days; freeze baked leftovers for up to 2 months. For a lighter option, use half-and-half instead of whole milk and heavy cream, keeping the cheeses the same for texture.