Pumpkin Raclette Macaroni and Cheese

Dinner, Fall, Pasta, Quick and Easy, Thanksgiving

Pumpkin Raclette Stovetop Mac and Cheese with Jalapeño

Before we dive into this Pumpkin Raclette Macaroni and Cheese, I want to give thanks.

Every morning, when the sun breaks, my Abuelita Renee sits at the edge of her bed with her rosary in her hand and she recites prayer, bead after bead. She’s probably done this every single morning since she was probably 12 years old in Peru. She’s 82 now.

I’m not all that religious but I think the act of thankfulness, faith and hope is so very beautiful. I think what she does every morning is special. And I know it helps her throughout her day. I was thinking this past weekend what I’m thankful for…

The world feels like it’s crashing, things feel off and full of unrest but in my little world that I’ve created that’s full of friends and close family and Josh and Amelia, I’m happy. I feel thankful that we get to go on walks together.

Pumpkin Raclette Stovetop Mac and Cheese with Jalapeño getting all stirred up

Pumpkin Raclette Stovetop Mac and Cheese with Jalapeño

I’m thankful that I’m healthy and wake up every single day feeling good.

And I’m thankful for this space on the internet that let’s me create and make money all at the same time.

I’m thankful that my family sacrificed so much to come to this country so I could lead a better life.

Pumpkin Raclette Macaroni and Cheese

And I’m thankful that you’re all here.

I’m thankful that Josh and I can laugh and talk for hours and hours at a time. We still love each other so very much. That feels good to me.

I’m thankful for the opportunities that have come my way. I try and honor them by working even harder.

Pumpkin Raclette Macaroni and Cheese

I’m thankful for things that make me laugh like TV and movies and my friends who are comedians. They bring me joy.

When I was like 18 years old my friend and college roommate, Kim, told me to read Assata Shakur’s memoir, so I did. It taught me so many things that my suburban-raised self didn’t know about the world but the thing that I remember from her story that changed a whole lot for me was toward the end, when she thought she was near death and she didn’t have very much hope.

She started to think about the things she would miss about living. She thought about how much she loved the taste of strawberries in the summer. It was the simplest thing.

Whenever I’m going through a hard time or lightness seems so far away, I think of her. We have so many things to look forward to. We have so many things to enjoy in this world.

I’m thankful for them all.

xo
Adrianna

Let’s dive into this Pumpkin Raclette Macaroni and Cheese!

Leftover Central

This recipe is perfect for that leftover pumpkin puree that might be lurking in the corner of the fridge, lonesome, trying to find a home. You might have leftover cheese, too. Use it in this. If you don’t have raclette, use more Gruyere or Manchego or fontina; basically, anything that’s melty.

Stove-Top Macaroni and Cheese vs. Baked

This is a celebration of stove-top macaroni and cheese so this means no bread crumbs! It takes quicker to cook because it doesn’t require a second round of baking.

And if you want one more, leftovers recipe, put some shredded turkey in these cornbread chicken and dumplings. You won’t regret it!

Pumpkin Raclette Macaroni and Cheese

Pumpkin Raclette Macaroni and Cheese

Print
Creamy Pumpkin Raclette Stove-Top Macaroni and Cheese with Jalapeños is a delicious addition to any fall table.
CourseDinner, Main Course, Side Dish
CuisineAmerican, French
Keywordbaked macaroni and cheese, lobster mac n cheese, macaroni and cheese recipe, pumpkin macaroni and cheese, raclette, raclette cheese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 6 TO 8
Calories: 273kcal

Ingredients

  • 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

Directions

  • 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 you don't have access to raclette cheese, you can substitute with other melty cheeses, such as: 
  • gruyére 
  • jarlsberg 
  • comté
  • morbier 
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10 Comments

  • Avatar
    Reply Miranda | Miranda's Notebook November 22, 2016 at 12:57 am

    Oh my goodness! The title of this recipe has so many of my favourite words in it!! This dish sounds incredible – the perfect cosy comfort food – and I can’t wait to try it. Love the idea of using a mix of raclette and gruyere – yum!! xxx

  • Avatar
    Reply Ashley Nathalie November 22, 2016 at 8:23 am

    Great post and lovely reminder to take a moment to savor the simple things in life!

  • Avatar
    Reply Christina November 22, 2016 at 10:01 am

    Thank you for this beautiful post. I think many of us are feeling this way right now, and it is comforting to hear from kindred spirits : )

    And the mac sounds YUM.

  • Avatar
    Reply kate November 22, 2016 at 11:50 am

    OMG, I live in the land of Raclette and Gruyere cheese and althought I put Gruyere in everything it NEVER occured to me to put raclette cheese in mac n’ cheese. You’ve just opened a whole new world of possibilities for me!!!

  • Avatar
    Reply Christy November 23, 2016 at 7:33 pm

    Yummm

  • Avatar
    Reply Lily | Kale & Caramel November 25, 2016 at 8:45 am

    Love this and you. So grateful for your friendship, and also your momaging skills. Happy Thanksgiving!

  • Reply Weekend Reading November 25, 2016 at 4:49 pm

    […] and jalapeños in mac and cheese form = my comfort food […]

  • Avatar
    Reply Lizzie December 1, 2016 at 8:19 pm

    Yes I knew you were my fave food blog for a reason. #FreeAssata!! It’s such a long shot but I hope Obama pardons her before leaving office. Btw have you tried the pumpkin fondue from Bon Appetempt? Same idea but with bread instead of pasta. To die for

  • Avatar
    Reply Liz B. November 13, 2018 at 9:57 pm

    I made this yesterday and it’s sooo good! The jalapenos in it are a great slightly spicy balance, but I think it could probably use some more veggies. It’s great fresh with that creamy cheese sauce (pumpkin is perfect against the raclette and gruyere), leftovers are definitely drier but still great. Perfect with an arugula salad w/ vinaigrette to balance the richness.

  • Reply pumpkin pasta leftovers – mille fleur baking October 17, 2019 at 8:26 pm

    […] the spirit of fall, I made A Cozy Kitchen’s pumpkin mac and cheese recipe. It turned out just okay…maybe I did something wrong? Maybe I altered it too much? Or maybe I […]

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