Bacon Pumpkin Mac and Cheese

by Rebekahcooked up on November 21, 2015

That is possibly the most fun blog post title I’ve ever written, except maybe last week’s PSA: IT IS TIME TO MAKE THE EGGNOG. By the way, you can still make eggnog, you just need to wait long enough for the germs to die. Go check it out and get cracking!

One of my favorite things about working from home or in our studio, where we have a commercial kitchen, is that I can make a hot lunch for myself. I eat leftovers when there are leftovers, to be sure. But I love the opportunity to scramble myself a few eggs, throw together a fresh salad or, sometimes, make myself a decadent pasta.

Bacon Pumpkin Mac & Cheese | PDXfoodlove

Like this one.

Between the big old hunks of bacon, the pumpkin and the Parmesan, this is quite the luxurious little pasta.

Bacon Pumpkin Mac & Cheese | PDXfoodlove

It is, in fact, one of my work-from-home lunches. My favorite thing to do is use pumpkin that I roasted myself. It’s so different from the canned stuff!

You can also mix up the bacon – it could be guanciale or pancetta, too. Our local shop does a good deal on bacon ends – the oddly-shaped bits that are trimmed off before the bacon is cut into pretty slices. Those chop up just fine for anytime you don’t need the bacon to be in slice format.

It must be the season, but decadent, savory dishes like this are calling to me right now. I might just have to make this again soon!

Classic Mai Tai

Classic Mai Tai


  • 1 cup crushed ice
  • (you can use your blender or food processor)
  • 2 oz. aged rum
  • (I used Frank's High Proof Rum by McMenamins)
  • 3/4 oz. freshly squeezed lime juice + the lime's shell
  • 1/2 oz. orange liqueur (such as triple sec or Grand Marnier)
  • 1/4 oz. simple syrup
  • 1/2 oz. orgeat
  • (recommended: BG Reynolds)
  • 2 dashes orange bitters
  • mint sprig for garnish


  1. Fill a rocks glass with crushed ice.
  2. Shake rum, lime juice, lime shell, liqueur, syrup and orgeat until cold.
  3. Strain into a glass and garnish with mint.
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