Pumpkin Macaroni and Cheese with Bacon


1 small onion finely chopped

1 tsp finely chopped garlic

1 tsp chopped pimento pepper

¾ cup chopped back bacon

3 cups macaroni elbows

4 tbsp margarine

¼ cup all purpose flour

2¼ cups Carnation Full Cream Evaporated Milk

1/8 tsp ground nutmeg

3 Maggi Garlic Onion Bouillon Cubes, crumbled

1½ cups grated cheddar cheese

¼ cup Parmesan cheese

1 cup pumpkin puree


  1. Heat oven to 350 degrees F. Lightly spray a 12 x 8 inch (2 quart) glass baking dish with cooking spray.
  2. Place bacon slices on a cookie sheet. Bake 10 – 15 minutes or until crisp. Remove bacon from sheet. Place on a paper towel to remove excess drippings. Chop into small pieces and set aside.
  3. Meanwhile cook elbow macaroni in a large pot according to directions on package. Drain cooked macaroni and return to pot.
  4. For cheese sauce: In a medium saucepan, melt the margarine over medium heat. Add onion, garlic and pimento peppers. Add flour and stir until blended. Using a whisk, add the milk slowly to prevent lumps, cook and stir until the mixture comes to a boil. Stir in nutmeg and Garlic and Onion Bouillon Cubes. Reduce heat to low and let simmer for 5 minutes, stirring frequently, until mixture thickens.
  5. Stir 1 cup cheddar cheese, Parmesan cheese and pumpkin puree into the sauce until combined. Add the cooked macaroni and bacon. Stir ensure all the ingredients and well combined. Pour mixture into prepared dish. Sprinkle remaining grated cheese on top.
  6. Bake in preheated oven for 15 – 20 minutes or until top is golden brown.
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