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

By dedmund

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

Ingredients

• 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

Preparation

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.