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Pumpkin Macaroni and Cheese
5 from 12 votes

Pumpkin Macaroni and Cheese

Pumpkin Macaroni and Cheese blends creamy pumpkin puree with melted raclette and gruyere cheeses, enriched by a touch of jalapeño heat. The sauce is made into a smooth roux with butter, flour, and milk, then combined with pasta for a comforting, silky dish. The addition of jalapeños adds a subtle kick that complements the richness of the cheeses and pumpkin. This recipe offers a seasonal twist on traditional mac and cheese, making it suitable for a cozy meal or side dish when pumpkin is in season.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 TO 8
Calories: 273 kcal
Course: Side Dish, Main Course, Dinner
Cuisine: French, American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

Serving 6g Calories 273kcal (14%)

Nutrition Facts

Serving: 6 TO 8

Amount Per Serving

Calories 273

% Daily Value*

Serving 6g
Calories 273kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.