Pumpkin Pepper Jack Macaroni and Cheese
The perfect combination of savory, cheesy goodness with just a bit of spice. Pumpkin pepper jack macaroni and cheese is a delicious and fun side dish that will have them asking for seconds.
Servings: 12 Servings
Ingredients
- 3 Tablespoons bacon grease or butter
- 3 Tablespoons all-purpose flour
- 2½ cups whole milk
- salt and pepper
- 8 ounces pepper jack cheese
- 15 ounce canned pumpkin puree
- 1 teaspoon mustard powder
- ¼ teaspoon garlic powder
- 16 oz pasta
- 6 slices crispy bacon
- optional: red pepper flakes
Instructions
- Cook 16 oz pasta to al dente, drain and set aside.
- In a large pot, melt 3 Tablespoons bacon grease or butter over medium heat. Stir in 3 Tablespoons all-purpose flour and cook for a minute or two, stirring frequently.
- Continue stirring while pouring in 2½ cups whole milk. Season with salt and pepper. Cook, stirring, until the mixture starts to simmer and thicken and then drop the heat to low.
- Cube or grate 8 ounces pepper jack cheese. Stir the cheese, 15 ounce canned pumpkin puree, 1 teaspoon mustard powder and ¼ teaspoon garlic powder into the thickened milk mixture.
- Heat until cheese is melted and the sauce is smooth.
- Stir in al dente pasta. Add a splash or two additional milk if needed.
- Chop 6 slices crispy bacon and stir most of it in, reserve a Tablespoon or so for garnish.
- Adjust salt and pepper to your liking and add some red pepper flakes if you want it spicy!
Nutrition
Serving: 1Serving | Calories: 293kcal | Carbohydrates: 35g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 142mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5743IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 1mg
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