You won’t believe how cozy and indulgent this easy Gouda Mac is. Creamy pumpkin, smoky bacon, and melty Gouda Mac n Cheese flavors combine to make every bite irresistible. It’s the ultimate fall comfort food, coming 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 the recipe card below for exact quantities.
Instructions & Video
Cook the bacon & set aside.
Add the garlic, pumpkin purée & heavy cream.
Add the bacon back in with the cheeses.
Finally add in the pasta.
- In a large skillet over medium heat, cook the bacon until crispy (about 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 bowl or blender, whisk the pumpkin purée with reserved pasta water, then pour into the pan and stir in the heavy cream. Bring to a gentle simmer.
- Season & melt: Stir in smoked paprika, garlic powder, salt, and pepper. Add the Parmesan and a handful of grated Gouda, stirring until melted into a silky, velvety sauce. Adjust seasoning to taste.
- Bring it together: Add the cooked al dente pasta and crispy bacon back to the pan. Toss until every noodle is coated in the pumpkin‑Gouda sauce. Simmer 2–3 minutes to let flavors meld.
- Serve & garnish: Spoon into bowls, sprinkle with chopped parsley, and finish with extra Parmesan or Gouda if desired. Enjoy warm.
Substitutions
- Macaroni → Any short pasta: penne, rigatoni, shells, or homemade macaroni
- Bacon/Guanciale → Pancetta, turkey bacon, or smoked sausage
- Garlic cloves → Garlic powder, or swap with sautéed 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 a pinch of 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 a block of cheese for grating
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to 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 – The starchy water helps the pumpkin sauce cling to the pasta and creates a velvety finish.
- Use quality cheese – Freshly grated Gouda and Parmesan melt better and give a richer, balanced flavor.
- Balance the flavors – Taste as you go and adjust salt, pepper, and smoked paprika so the sauce is creamy, smoky, and well-seasoned.
FAQ
Yes—assemble the pasta and sauce, then store in the fridge (without baking) for up to 24 hours. Reheat gently on the stove with a splash of milk before serving.
No—substitute butternut squash or sweet potato purée for the same creamy texture and mild sweetness.
Yes. Skip garnishing before freezing. Freeze in an airtight container for up to 2 months, thaw overnight in the fridge, and reheat slowly on the stovetop until smooth and creamy.
Related
Looking for other recipes like this? Try these:
- Crispy Chicken Pizza Sandwich (Easy 20-Minute Recipe)
- Easy Spicy Carbonara Ramen (10-Minute Recipe)
- Fudgy Reese’s Cup Brownies (The Best Peanut Butter Chocolate Brownies)
- Loaded French Fries with Pizza Toppings (Easy 30-Minute Recipe)
Pairing
These are great dishes to serve alongside this mac and cheese:
- Easy Garlic Butter Baby Potatoes (Crispy Recipe)
- Salted Brown Butter Maple Syrup
- No-Bake Reese’s Peanut Butter Chocolate Bars
- The Best Marry Me Chicken (Easy One-Pan Recipe)
Easy Bacon Pumpkin Mac and Cheese Recipe (with Gouda)
Pin Recipe
Equipment
Method
Ingredients
- 8 oz macaroni cooked al dente
- 1 cup bacon or guanciale, diced
- 5 garlic cloves minced
- ½ cup pumpkin purée
- 1 cup reserved pasta water
- 1 ½ cups heavy cream
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ cup Parmesan cheese grated
- Salt & black pepper to taste
- Chopped parsley for garnish (optional)
- Gouda cheese grated (optional but recommended)
Equipment
-
Cutting board
-
Measuring spoons & cups
-
Large skillet or sauté pan
Method
-
Cook the bacon: In a large skillet over medium heat, cook until crispy, 5–8 minutes. Remove and set aside, leaving the fat in the pan.
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Build the pumpkin sauce: Reduce heat to medium-low and sauté the minced garlic for 1–2 minutes. Whisk pumpkin purée with reserved pasta water, add to the pan, and stir in the heavy cream. Bring to a gentle simmer.
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Season & melt: Add smoked paprika, garlic powder, salt, and pepper. Stir in Parmesan and a handful of grated Gouda until the sauce is silky. Adjust seasoning to taste.
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Bring it all together: Return the cooked macaroni and bacon to the pan. Toss to coat and simmer 2–3 minutes so flavors meld.
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Serve & garnish: Spoon into bowls, top with parsley and extra cheese if desired, and serve warm.
Tried this recipe?
Let us know how it was!
Food safety
- Cook to a minimum safe temperature for leftovers and poultry; use a thermometer when needed.
- Do not use the same utensils for cooked food that have touched raw meat without washing first.
- Wash hands after handling raw meat.
- Do not leave perishable food sitting at room temperature for extended periods.
- Never leave cooking food unattended.
- Use cooking oils appropriate for the heat level to avoid smoking and off flavors.
- Ensure good ventilation when using gas or high-heat cooking methods.
Follow local food safety guidance for safe handling and temperatures.