Pumpkin Macaroni and Cheese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 TO 8
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Calories
273 kcal
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Course
Side Dish, Main Course, Dinner
Pumpkin Macaroni and Cheese
Description
Pumpkin Macaroni and Cheese incorporates elbow macaroni cooked to al dente, enveloped in a velvety cheese sauce featuring raclette and gruyere paired with pumpkin puree. The sauce begins with a roux of butter and flour cooked with diced, deseeded jalapeños to infuse gentle spiciness. Milk is slowly whisked in and simmered until slightly thickened before cooling slightly and adding pumpkin and cheeses, which melt into a rich, creamy sauce. Tossing the cooked pasta into this sauce creates a luscious, cohesive dish with a balance of warmth from the jalapeños and earthiness from the pumpkin and cheeses.
This dish can be served immediately as a hearty main or accompaniment, especially in the fall when pumpkin is readily available. It combines familiar creamy textures with a hint of spice, distinguishing it from typical mac and cheese variations.
The recipe suggests seasoning with kosher salt to taste, typically around two teaspoons, adjusted after mixing the pasta with the sauce. If the sauce thickens too much, adding a bit more milk can restore the desired consistency. Substitutions for raclette include other meltable cheeses like gruyere, jarlsberg, comté, or morbier, depending on availability and preference.
Ingredients
- 1 pound elbow macaroni uncooked
- 2 to 3 jalapeños deseeded and diced
- 5 tablespoons butter unsalted
- 5 tablespoons all-purpose flour
- 2 1/2 whole milk divided, + 1/2 cup
- 1 cup pumpkin puree pure
- 4 ounces raclette cheese finely grated
- 4 ounces gruyere cheese finely grated
- kosher salt to taste
Instructions
- Bring a pot of salted water to a boil. Pour in the macaroni and cook until al dente, about 5 to 6 minutes, or as directed per the instructions on the package of pasta.
- To a medium saucepan set over medium-low heat, add the jalapeños, butter and flour. Cook the roux, until the butter melts and a paste forms. Whisk in the 2 1/2 cups of milk and bring the sauce to a very slight boil, whisking the entire time, and cook for about 5 to 6 minutes. Turn the heat off and allow the milk mixture to cool for about 3 minutes. Stir in the pumpkin and cheeses. If it’s a bit too thick, you can add a 1/4 cup to 1/2 cup milk. Give it a taste and add salt to taste; I added about 2 teaspoons of salt.
- To the pot, add the macaroni and toss with the cheesy sauce. Give it another taste and adjust the salt to taste (I added a bit more). Serve immediately.
Notes
- If raclette cheese is unavailable, substitute with meltable cheeses such as gruyere, jarlsberg, comté, or morbier for a similar flavor and texture.
- Adjust the amount of salt in the sauce after combining with pasta to suit your taste preferences.
- To thin the sauce if too thick, stir in additional milk by 1/4 to 1/2 cup until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6TO 8
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 273kcal | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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