You won’t believe how cozy and indulgent this easy Gouda Mac is! Creamy pumpkin, smoky bacon, and melty Gouda Mac n Cheese flavors make every bite irresistible. It’s the ultimate fall comfort food that comes together in under 30 minutes, with a rich, velvety cheese sauce that will have everyone asking for seconds.
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Ingredients
- Macaroni
- Bacon Or Guanciale
- Garlic Cloves
- Pumpkin Purée
- Reserved Pasta Water
- Heavy Cream
- Smoked Paprika & Garlic Powder
- Parmesan Cheese
- Gouda Cheese
- Chopped Parsley
See recipe card for quantities.
Instructions & Video
Cook the bacon & set aside.
Add the garlic, pumpkin purée & heavy cream!
Add the bacon back in along with our cheeses!
Finally add in the pasta!
- In a large skillet over medium heat, cook the bacon until crispy (5–8 minutes). Remove and set aside, leaving the rendered fat in the pan.
- Build the Pumpkin Sauce
Lower the heat to medium-low heat. Add the minced garlic and sauté until fragrant, about a couple of minutes. In a large bowl or blender, whisk together the pumpkin purée and reserved pasta water. Pour this mixture into the pan, then stir in the heavy cream. Let it come to a gentle simmer. - Season & Melt
Stir in the smoked paprika, garlic powder, salt, and pepper. Add the Parmesan and a handful of Gouda cheese, stirring until melted into a velvety cheese sauce. Taste and adjust seasoning as needed. - Bring it All Together
Add the cooked al dente pasta and crispy bacon back into the pan. Toss until every noodle is coated in that creamy pumpkin-gouda sauce. Let it simmer for 2–3 minutes so the flavors meld together. - Serve & Garnish
Spoon into bowls, sprinkle with parsley, and finish with extra Parmesan or Gouda on top. Cozy, cheesy perfection in every bite—a true family favorite.
Substitutions
- Macaroni → Any short pasta (penne, rigatoni, shells, or homemade macaroni)
- Bacon/Guanciale → Pancetta, turkey bacon, or smoked sausage
- Garlic Cloves → Garlic powder, onions or shallots
- Pumpkin Purée → Butternut squash or sweet potato purée
- Heavy Cream → Half-and-half, whole milk, or coconut cream
- Smoked Paprika → Regular paprika or chili powder
- Parmesan Cheese → Pecorino Romano or Grana Padano
- Gouda Cheese → Cheddar, Gruyère, white cheddar, or mozzarella
- Parsley → Basil, thyme, or chives
Equipment
- Large pot of salted water (for boiling pasta)
- Large Skillet or Sauté Pan
- Cheese Grater or block of cheese for grating
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milkto loosen the sauce. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Top tips for Success
- Save Pasta Water – Don’t skip this step; it helps the pumpkin sauce cling to the pasta for a velvety sauce.
- Use Quality Cheese – Freshly grated Gouda and Parmesan melt smoother and give the sauce rich, balanced cheese flavors.
- Balance the Flavors – Taste as you go and adjust salt, pepper, and paprika to keep the sauce creamy, smoky, and perfectly seasoned.
FAQ
Yes! Assemble the pasta and sauce, then store in the fridge (without baking in a baking dish) for up to 24 hours. Reheat gently on the stove with a splash of milk before serving.
Not at all—swap with butternut squash or sweet potato purée for the same creamy texture and subtle sweetness.
Yes, but skip garnishing until after thawing. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge and reheat slowly on the stovetop into a velvety cheese sauce.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Bacon Pumpkin Mac and Cheese Recipe (with gouda)
Ingredients
Equipment
Method
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until crispy (5–8 minutes). Remove and set aside, leaving the rendered fat in the pan.
- Build the Pumpkin Sauce: Lower the heat to medium-low. Add the minced garlic and sauté until fragrant, about 1–2 minutes. In a small bowl or blender, whisk together the pumpkin purée and reserved pasta water. Pour this mixture into the pan, then stir in the heavy cream. Let it come to a gentle simmer.
- Season & Melt: Stir in the smoked paprika, garlic powder, salt, and pepper. Add the Parmesan and a handful of gouda, stirring until melted and silky smooth. Taste and adjust seasoning as needed.
- Bring it All Together: Add the cooked macaroni and crispy bacon back into the pan. Toss until every noodle is coated in that creamy pumpkin-gouda sauce. Let it simmer for 2–3 minutes so the flavors meld together.
- Serve & Garnish: Spoon into bowls, sprinkle with parsley, and finish with extra Parmesan or gouda on top. Cozy, cheesy perfection in every bite.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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