Pumpkin Macaroni and Cheese
Ingredients
The pasta
-
1
pound
uncooked elbow macaroni
The sauce
-
2 to 3
pieces
jalapeños, deseeded and diced
-
5
tablespoons
unsalted butter
-
5
tablespoons
all-purpose flour
-
2 ½
cups
whole milk
-
1
cup
pure pumpkin puree
-
4
ounces
raclette cheese, finely grated
-
4
ounces
Gruyere cheese, finely grated
-
to taste
Kosher salt
Instructions
- Boil salted water and cook the macaroni until al dente.
- In a medium saucepan, combine jalapeños, butter, and flour to create a roux.
- Whisk in 2 ½ cups of milk and bring to a slight boil, cooking for about 5 to 6 minutes.
- Remove from heat and stir in pumpkin and cheeses, adjusting thickness with more milk if necessary.
- Add the cooked macaroni to the cheese sauce and mix well.
- Taste and adjust salt if needed, then serve immediately.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
273
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
600mg
Cholesterol
40mg
You might also like