This pumpkin pancetta mac n’ cheese is an easy to make, autumn-inspired, stick to the ribs kind of family meal, packed with a ton of flavour!
Take traditional elbow macaroni and coat with a creamy cheese sauce made with earthy pumpkin puree, smoky pancetta, caramelized onions, sweet mozzarella, and a hint of nutmeg and thyme.
My kids love mac n’ cheese (doesn’t every kid?) but I know they thoroughly enjoy (i.e, forks scraping the bowl, eating in silence) when I switch up the recipe from time to time. What better way to incorporate the flavours of fall into a recipe than with smooth, creamy pumpkin!
The combination of the sweet caramelized onions and salty pancetta heighten the flavour of the mild, cheesy sauce garnished with a touch of earthy nutmeg and thyme.
Ingredients
(Yields 3-4 toddler portions or serves 2 adults)
2 cups cooked elbow macaroni or pasta of choice
2 tbs. extra virgin olive oil
1/4 cup red onion, finely minced
1/2 cup cubed pancetta
1 tbs. butter
2 tbs. flour
1/4 tsp. nutmeg
1/2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 cup milk of choice
1/2 cup pumpkin puree
1 cup shredded mozzarella or cheese of choice
1/4 cup Parmesan or Pecorino, grated
Preparation
In a large saucepan bring 5-6 cups of water to a boil. Once boiling, add 1 tbs. sea salt then add the pasta to the pan. Cook according to package instructions or until 1-2 minutes shy of al dente (as the pasta will continue to cook in the sauce).
In the meantime, heat olive oil in a medium saucepan on medium-low heat for about 2 minutes. Add the onions and cook on medium-low for 5-7 minutes or until translucent. Add the pancetta and cook for another 4-5 minutes or until the pancetta becomes slightly translucent.
Immediately remove the onions and pancetta from the pan and set aside on a plate lined with paper towels to soak up any excess oil.
Return the pot the burner and add the butter and flour. Whisk vigorously until combined and uniform (but not clumpy). Add the milk, spices, pumpkin puree, parmesan, and mozzarella cheese and cook on medium heat, whisking often, for 8-10 minutes or until the sauce is thickened.
Return the pancetta and onions to the pan. Once the pasta is cooked, drain in a colander then add directly into the pot with the sauce and stir to coat (and add more Parmesan cheese ,if desired!).
Serve warm garnished with a drizzle of olive oil and a pinch of black pepper, if desired.
Consume within 2 days of preparation. Store in an air tight container in the fridge.
When reheating, add a few tablespoons of milk to help melt the cheese and add creaminess to the mac n’ cheese.
This is a great recipe – my two year old twins would LOVE this. I have to admit, I’d be pretty happy with it as a meal, too! Thanks for sharing!
Although I don’t eat dairy or gluten, most of the meals I prepare ‘for the kids’ are adults too!
This looks so amazing, pretty yummy & delicious. The preparation method looks pretty as well with some healthy ingredients getting combined together to make a wonderful Pumpkin Pancetta Mac n’ Cheese. Thanks for sharing.
Thank you!
I can’t imagine pumpkin and mac-n-cheese together in the same dish. But, those pictures are making my mouth water!
That’s a compliment considering I’m trying to improve my photography skills!
this looks really yummy! i feel like we stop thinking about pumpkin after fall.. but i love pumpkin.
It’s true! I hardly ever cook with pumpkin in the spring and the summer!
Wow, I never would have thought of the pumpkin. How interesting!
I love pumpkin, and homemade mac and cheese! This recipe is like the perfect combo i cant wait to try it!
I love Mac and Cheese. The pumpkin would add flavor and healthiness to the Pasta.
This looks amazing, I love the idea of getting more vegetables into my kids foods. This is a great recipe!
Exactly! It literally goes undetected!
This sounds so unusual but insanely good, I love the idea of having pancetta with the classic mac n cheese; but to also have pumpkin is so cool!
I was actually inspired to make this because of a roasted pumpkin and pancetta risotto that I make….my son doesn’t like rice so I thought I would try the recipe but with pasta instead!
I love the way you have included pumpkin in the sauce! It is so healty.
I’ve seen that people use pumpkin puree a lot. I might have to give this a try!
You can add it into any recipe…cookies, pudding, risotto, etc.
I admit! This meal is so tempting. Makes me want to make it today. Thank you for sharing
Wow, thanks! I hope you do!
I have never made a pancetta or man n cheese before so a combo is still new to me but looks awesome and so delicious
It’s a great balance of flavours!
This looks so delicious! I would love to make this for a dinner option during the week, it’d go down a storm in my house.
Lol! Do you have littles one…or are you speaking for yourself?!
Yum this is the kind of mac and cheese that I like. The pumpkin puree was a really nice touch!
Thanks! I think it works well-it adds creaminess and some depth of flavour.
I LOVE mac n’ cheese! Seriously, my grandma makes the BEST mac n’ cheese! This looks so yummy <3
YUM! This sounds so good. I love pumpkin so I’m up for pretty much any recipe that has it 🙂
Me too!
I have to say, I am truly amazed by all the incredibly delicious looking meals you come up with in the kitchen. You’re inspiring me to branch out a little more on my own recipes- after I, uh, copy this one word for word… 😉
Thank you so much! I’m so happy I’m inspiring you..hope to get some feedback soon on the recipes you try!
Ooo yummm! I love a good Mac and cheese recipe! I love baking mines when I make some but I’ll have to try out this recipe. Thanks for sharing this yummy recipe
I alternate between baking it and whipping up a quick variation!
How do you come up with these amazing dishes? Gosh, I wish you lived near me…I’d totally be visiting you regularly (with a bottle of wine of course). 🙂
I have no idea, lol! When I lived in Italy I got so used to using up random ingredients in the fridge or pantry and came up with awesome recipes! I guess I’ve taken with me 😉