Cozy up with a fall-inspired twist on classic mac and cheese. This Smoked Gouda Pumpkin Mac & Cheese combines creamy pumpkin puree, smoky bacon, and rich Artikaas Smoked Gouda and Youngsters Hickory Smoked Gouda for a comforting, savory dish perfect for cooler days. Topped with crispy sage and extra bacon, this recipe blends seasonal flavors with indulgent Dutch Gouda!

INGREDIENTS:

Serves: 6

Total time: 1 hour

●      12 ounces cooked bacon, crumbled

●      16 ounces short pasta

●      2 tablespoons unsalted butter

●      2 tablespoons all purpose flour

●      2 1/2 cups half & half

●      1 cup pumpkin puree

●      1 teaspoon salt

●      1/2 teaspoon white pepper

●      1/2 teaspoon garlic powder

●      1/2 teaspoon smoked paprika

●      1/4 teaspoon nutmeg

●      2 tablespoons fresh sage leaves, chopped

●      18 ounces Artikaas Smoked Gouda, shredded

●      12 ounces Artikaas Youngsters Hickory Smoked Gouda, shredded

 

pumpkin Mac and cheese ingredients

 

HOW TO MAKE IT:

  • Preheat the oven to 350°F.
  • Shred the cheeses and mix together, then divide in half.
  • Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Drain the pasta and set aside.
  • While the pasta is cooking, melt the butter in a large saucepan over medium heat.
  • Then add in the flour and stir to combine. Allow the flour to cook for 1 minute, then slowly whisk in the half and half.
  • Then stir in the pumpkin puree, salt, white pepper, garlic powder, smoked paprika, nutmeg, and sage and continue to cook until the sauce has thickened, about 5 minutes.
  • Once the sauce has thickened, add in half the cheese and stir until the cheese has fully melted into the sauce.
  • Add in the cooked pasta and stir to coat with the cheese sauce. Stir in 3/4 of the crumbled bacon.

smoked gouda Mac and cheese

  • Add the pasta to a 9x13 inch baking dish, then sprinkle the remaining cheese over top.
  • Bake at 350°F for 25-30 minutes or until the cheese is fully melted and bubbly. If desired, broil for 1-2 minutes.

artikaas smoked gouda Mac and cheese

  • To make crispy sage leaves: Add 1 tablespoon of butter to a non-stick pan and heat gently over medium heat. Add a handful of sage leaves and watch closely for them to crisp up (1-2 minutes).
  • Top the Mac and cheese with extra crumbled bacon and crispy sage leaves.

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