This is such a fun, fancy and delicious Fall recipe. The pumpkin doesn't seem to stand out so kids probably won't notice. I do serve the spinach and bacon on the side for my picky kids and they do like the Mac and cheese they just don't know about the pumpkin. I do not do the breadcrumbs. It's even really good leftovers via https://www.ambitiouskitchen.com/pumpkin-mac-and-cheese/
- 10 ounces dry cavatappi (or shells, or whatever pasta you have on hand, even gluten free!)
- 12 ounces bacon (I usually crisp up some bits from Costco probably about 1/2 cup)
- 6 ounces fresh spinach
- For the pumpkin cheese sauce:
- 2 tablespoons butter
- 1/4 cup all purpose flour (or whole wheat flour or all purpose gluten free flour)
- 2 cups unsweetened almond milk (or cashew milk or regular milk)
- ½ cup finely grated parmesan cheese (Dubliner cheese from Costco is also amazing)
- ½ cup shredded sharp cheddar cheese
- 3/4 teaspoon salt, plus more to taste
- ½ teaspoon garlic powder (I add more to taste)
- Freshly ground black pepper
- 1 cup pumpkin puree
- For the topping:
- ½ cup shredded sharp cheddar cheese
- 1/2 cup panko breadcrumbs, gluten free if desired
- 1 tablespoon butter, melted
