Introducing the coziest fall meal: pumpkin mac & cheese topped with crispy True Story Foods Kurobuta Bacon and served with a side of bacon fat-roasted Brussels sprouts. Recipe by Dana Plucinski of @baydish.
6 pieces True Story Foods Kurobuta or Room to Roam Bacon
12 oz Brussels sprouts, sliced in half and ends removed
1 tbsp fresh thyme leaves, plus more for garnish
1 12oz box elbow pasta, cooked according to package instructions with 1 cup starchy pasta water reserved
1 tbsp salted butter
3 cloves garlic, minced
1 cup pumpkin puree
1 cup whole milk
1 tsp smoked paprika
1 tsp onion powder
1 tsp nutmeg
Salt and pepper, to taste
2 cups sharp cheddar cheese, shredded, plus more for garnish
1 ½ cups gouda cheese, shredded
Optional: 2oz cream cheese
Directions
Preheat oven to 425 degrees.
Cook pasta according to package instructions. Set aside 1 cup of pasta water, then drain.
Add the bacon to a large saute pan over medium heat. Cook to your desired level of crispiness. Remove bacon and set to cool on paper towels. Leave the excess bacon fat in the sautee pan. When the bacon is cool enough to handle, use a knife to roughly chop the bacon into small pieces.
Add the prepared brussels sprouts to a baking sheet. Pour about half of the bacon fat over the brussels sprouts. Add the fresh thyme, salt and pepper, and toss. Bake for about 20-25 minutes, tossing halfway through.
While sprouts are cooking, add the butter to the remaining bacon fat in the saute pan and stir until combined. Add the minced garlic and cook for about one minute, until fragrant but not burnt. Add the pumpkin puree, whole milk, and spices, mixing until well combined with minimal lumps. Add in the shredded cheese and stir until well combined. If you want a thinner consistency, drizzle in the starchy pasta water, whisking constantly. If you want a thicker consistency, add and whisk in the cream cheese.
Add in the pasta and stir until evenly coated. Plate your pasta, topping with the crumbled bacon, fresh thyme, and a sprinkle of grated cheddar. Serve with the brussels sprouts and enjoy!
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