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Pumpkin Raclette Macaroni and Cheese

Creamy Pumpkin Raclette Stove-Top Macaroni and Cheese with Jalapeños is a delicious addition to any fall table.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course, Side Dish
Cuisine: American, French
Keyword: baked macaroni and cheese, lobster mac n cheese, macaroni and cheese recipe, pumpkin macaroni and cheese, raclette, raclette cheese
Servings: 6 TO 8
Calories: 273kcal
Cost: $15

Equipment

  • 1 (4-quart) Dutch oven or large skillet

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

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

Nutrition

Serving: 6g | Calories: 273kcal