Description
This Pumpkin Macaroni and Cheese is a creamy, cheesy, and slightly spicy twist on a classic comfort dish. Made with fresh pumpkin puree, raclette, and Gruyère cheese, this rich and flavorful mac and cheese is perfect for fall. The addition of jalapeños gives it a subtle kick, making it a delicious balance of savory and spicy. It’s an easy dinner recipe, great for healthy homemade recipes, quick dinner ideas, and healthy dinner recipes. Whether you’re looking for a high-protein recipe or a cozy meal, this dish is sure to satisfy.
Ingredients
Units
Scale
- 1 pound uncooked elbow macaroni
- 2 to 3 jalapeños, deseeded and diced
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 1/2 cups + 1/2 cup whole milk, divided
- 1 cup pure pumpkin puree
- 4 ounces raclette cheese, finely grated
- 4 ounces Gruyère cheese, finely grated
- Kosher salt, to taste
Instructions
- Bring a pot of salted water to a boil. Cook the macaroni until al dente, about 5 to 6 minutes, or as directed on the package. Drain and set aside.
- In a medium saucepan over medium-low heat, melt the butter with the jalapeños and flour. Stir continuously to form a roux.
- Whisk in 2 ½ cups of milk and bring to a gentle boil, whisking constantly for 5 to 6 minutes.
- Remove from heat and let cool for 3 minutes. Stir in the pumpkin puree and cheeses until smooth. If the sauce is too thick, add ¼ to ½ cup of milk. Season with salt to taste.
- Toss the cooked macaroni with the cheese sauce until fully coated. Adjust seasoning if needed. Serve immediately.
Notes
- For extra creaminess, substitute half of the milk with heavy cream.
- Swap raclette and Gruyère for cheddar or gouda if preferred.
- Add a crunchy topping by broiling the mac and cheese with breadcrumbs for 3 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 55mg