Pumpkin Bacon Mac & Cheese

Cook the bacon in a skillet over medium heat until the fat renders and the pieces are lightly crisp; remove and set aside on a paper towel.

Leave about 1 tbsp of bacon grease in the pan, add the diced onion and sauté until softened, then add the minced garlic and cook for another minute.

Add 3 tbsp butter to the pan, melt, then stir in 3 tbsp flour to form a roux; cook, stirring constantly, for about 1 minute until the mixture is lightly golden.

Gradually whisk in 2 cups milk, letting the sauce thicken, then stir in 1 tsp Dijon mustard.

Add the shredded Monterey Jack and sharp white cheddar a handful at a time, allowing each addition to melt before adding more.

Stir in 1 cup pumpkin puree, a pinch of cayenne pepper, and season with salt and black pepper to taste.

Meanwhile, cook the mixed pasta in salted boiling water until just shy of al dente, then drain, reserving a little pasta water.

Combine the cooked pasta with the cheese‑pumpkin sauce, mixing in a little reserved pasta water if needed for a silky texture, then fold in the cooked bacon pieces.

Transfer the mixture to a cast‑iron skillet or baking dish.

For the topping, combine 1 cup panko breadcrumbs, 0.5 cup grated Parmesan, chopped sage, and 2 tbsp melted butter; sprinkle evenly over the mac and cheese.

Bake in a pre‑heated oven at 375°F (375°F) for about 30 minutes, or until the topping is golden and the sauce is bubbling.

Let rest for 5 minutes before serving.