Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 375F and grease a 9x13 dish. Set it aside while you cook the pasta and sauce.
Cook pasta
- Cook the elbow or cavatappi pasta until tender, then drain. Keep it warm while you make the cheese sauce.
Make pumpkin cheese sauce
- Melt the unsalted butter in a pot, then whisk in the all-purpose flour and cook for 1 minute. The mixture should look smooth and lightly cooked.
- Gradually whisk in the whole milk and heavy cream, then simmer until thickened. Stir often so the sauce stays silky.
- Stir in the pumpkin puree, sharp cheddar, and gruyere, plus nutmeg and cayenne, then season with salt and pepper. Cook just until the cheeses melt and the sauce turns glossy.
Combine and bake
- Fold the drained pasta, baby spinach, and most of the cooked and crumbled bacon into the cheese sauce. Mix until everything is evenly coated.
- Transfer the mixture to the greased 9x13 dish, then scatter the panko topping over top. Mix panko with butter and parmesan first so it toasts evenly.
- Bake for 25-30 minutes at 375F until golden on top and bubbling at the edges. Rotate the dish if needed for even browning.
- Top with the remaining bacon immediately after baking and serve while hot. The crust should stay crisp as the cheese sets.
Notes
For best texture, cook the sauce until it coats the back of a spoon, then fold in spinach and bacon off heat so the pasta doesn’t overcook. Refrigerate covered up to 3 days; reheat in a 350F oven until steaming, about 15-20 minutes, or microwave portions. Freezing is not recommended because the creamy sauce can separate when thawed. For a lighter option, swap the whole milk + heavy cream for evaporated milk (or half-and-half) and reduce the cheddar slightly to keep it thick.