Pumpkin Macaroni and Cheese

Name: Pumpkin Macaroni and Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 TO 8
Ingredients: 1 pound uncooked elbow macaroni; 2 to 3 jalapeños; 5 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 2 1/2 + 1/2 cup whole milk; 1 cup pure pumpkin puree; 4 ounces raclette cheese; 4 ounces gruyere cheese; kosher salt

User Reviews

5.0

12 reviews

Excellent

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

Pumpkin Macaroni and Cheese

Griffin Phillips

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Creamy stove-top Pumpkin Macaroni and Cheese with jalapeños is a delicious addition to any fall table. It's the perfect thing to make if you have leftover pumpkin and leftover cheese after the holiday.

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Ingredients

Servings

1 pound uncooked elbow macaroni
2 to 3 jalapeños deseeded and diced
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 1/2 + 1/2 cup whole milk divided
1 cup pure pumpkin puree
4 ounces raclette cheese finely grated
4 ounces gruyere cheese finely grated
kosher salt to taste

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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.