Pumpkin Macaroni and Cheese
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.
Servings: 6 TO 8
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
Tips and Tricks
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
