The season of pumpkin has arrived!! The changing & falling of leaves, brisk fresh air, the list goes on. I am one of those people that loves pumpkin. Pumpkin everything. I cannot help it & nor do I want to. It is delicious. I do eat it year round thanks to the canned goods but I really go crazy in the fall & early winter.

I love it in sweets but do enjoy the savory side of it as well. This is a savory dish & it’s also a souped up Mac & Cheese dish. Mac & Cheese has never been a favorite of mine. I ate the blue box stuff as a kid but didn’t love it. I didn’t realize I liked mac & cheese until I had homemade versions.

This one is the perfect way to start the pumpkin season. The combination of pumpkin, bacon, & cheese is delicious, satisfying, & comforting. Which are all the things I want on a brisk fall day. With the extra canned pumpkin I made Pumpkin Cookies

Pumpkin Bacon Mac & Cheese (serves 2)

• 1 cup elbow macaroni
• 4 slices bacon
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1/2 cup canned pumpkin
• salt & pepper to taste
• 1/2 tsp each sage & thyme
• few dashes garlic powder & cayenne
• 1/2 cup cheddar cheese
• 1/4 cup fine bread crumbs
• 1/4 cup parmesan cheese

1. Cook the macaroni according to package directions. Drain & set aside.
2. Meanwhile, in a skillet cook the bacon until crisp. Remove & crumble. Set aside.
3. Drain off the bacon grease. Add the butter & stir until melted. Add the flour & stir until dissolved. Whisk in the milk & cook until thick & bubbly. Add the pumpkin, spices, and cheddar cheese. Stir until pumpkin is incorporated & the cheese is melted.
4. Stir in the bacon crumbles and macaroni. Pour into two individual casserole dishes.
5. In a small bowl combine the bread crumbs & parmesan. Sprinkle over the macaroni. Bake in a 400F oven for 25-30 minutes or until topping is golden & sauce is bubbly.