I’m just gonna say it… Thanksgiving turkey isn’t that good. In fact, it’s kinda bad. There’s no way to get it moist, it lacks flavor and makes you completely exhausted before dessert makes it to the table. If you’re like me and loathe that white slab of meat on your Thanksgiving plate, opt for this delicious side instead.
Pumpkin Mac and Cheese with Gruyere and Bacon
Though this recipe list is long, the assembly couldn’t be easier. Start by making a roux (adding butter and flour to a heated pan) until a paste-like consistency forms. Add in the cream and stir until combined. Slowly add in all the cheeses and stir over medium heat. While the cheese is melting down, boil a pot of water to cook the macaroni noodles.
Bake your bacon—this allows the bacon to crisp up so no unwanted grease is mixed into the mac. Once the macaroni is cooked to al dente strain the noodles and combine into the cheese mixture. Add in the canned pumpkin and stir until combined.
Once the bacon is completed cooking, chop finely and mix into the pot. Spread the mixture into a baking dish and put it into a 350-degree oven for 15 minutes to brown and crisp the top.
Sprinkle with any garnishes you like—parmesan, chives, bacon, diced pumpkin, or craisins!