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Pumpkin & Cider Stove Top Mac n' Cheese with Crispy Bacon


Pumpkin purée and apple cider take make this seriously delicious mac n' cheese a fall favorite you'll want to make again!

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Rate this recipe 4.3/5 (10 Votes)


  • 1 (16-ounce) box dry macaroni prepared according to box directions
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup apple cider
  • 1 1/2 cups whole milk
  • 2 cups Cabot Seriously Sharp Cheddar, shredded
  • 4 ounces cream cheese
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon, cooked until crispy and then crumbled
  • Sage leaves for garnish


Servings 1
Adapted from


Step 1

In a medium sauce pan melt butter with 3 tablespoons of flour over medium heat. Whisk until a paste forms.

Whisk in cider and milk, and bring mixture to a low boil.

Mix in shredded cheese, cream cheese, pumpkin, salt, and pepper. Mix into prepared macaroni until smooth.

Top with crumbled bacon and sage leaves.

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