Pumpkin Mac and Cheese

This pumpkin mac and cheese is a seasonal twist on an old classic and is loaded with pumpkin and spinach.


– Macaroni – Spinach – Butter and panko – Bacon – Fresh sage leaves – Pureed pumpkin – Garlic powder, onion powder,     salt, and pepper

Put a large pot of salted water on high heat. When it comes to a boil, add the macaroni and cook according to package directions until al dente.


Reserve 2 cups of the cooking water from the pot and then drain the pasta. Add the cooked pasta back into the pot. If you're using spinach, add it to the pot.


While the pasta is cooking, prepare the rest of the recipe. Melt the butter in a small pan over medium heat. Add the panko and let it toast for 2-3 minutes.


In a large frying pan over medium heat, cook the bacon until it is crispy. Then use a slotted spoon to put the bacon into the pot with the pasta.


Add the sage leaves to the pan and cook them for 1 minute, until they are crispy. Remove them from the pan.


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