Can I use a different type of cheese?

Yes, you can substitute different cheeses. My favorites are Gouda, Parmesan and Fontina.

Is this pumpkin mac and cheese spicy?

This mac and cheese isn't overly spicy. You can easily control the heat by starting with less chipotles and adding more to taste.

What can I use instead of chipotles in adobo?

If you don't have chipotles, you can use a few teaspoons of hot sauce to add a bit of flavor to your sauce. Sriracha and Cholula are my favorite options for this recipe.

Do I need to bake the mac and cheese?

No, you can leave off the breadcrumbs and enjoy your pumpkin mac and cheese right after mixing the pasta into the sauce.

Does the mac and cheese have a strong pumpkin flavor?

Nope! The pumpkin flavor is incredibly subtle and really affects the texture of the dish more than the overall taste. Pumpkin is a great addition to mac and cheese for several reasons. First, it makes the cheese heavy dish a bit more nutritious! Along those same lines, it also allows us to keep the mac and cheese ultra creamy without the addition of heavy cream, extra butter or even cream cheese.

Pumpkin Mac and Cheese - Whisked Away Kitchen

Description

This Pumpkin Mac and Cheese is a fun fall twist on a beloved classic!

Ingredients

Pumpkin Mac and Cheese

16 ounces (450 grams) pasta shells
2 tablespoons (30 grams) unsalted butter
2 tablespoons all purpose flour
2 cups (480 ml) whole milk
1 cup (250 grams) pumpkin puree
8 ounces (225 grams) sharp white cheddar cheese*, shredded
8 ounces (225 grams) gruyere cheese, shredded
2–3 chipotles in adobo, finely chopped (plus 3 tablespoons adobo sauce from can)
1/2 teaspoon garlic powder
kosher salt to taste

Breadcrumb Topping (optional)

3 tablespoons (40 grams) unsalted butter
3–4 slices (100 grams) bread, torn into bite-size pieces

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C).
Cook the pasta until al dente according to package instructions. Drain, rinse with cold water and set aside.
Melt 2 tablespoons of butter in a dutch oven or heavy-bottomed pot over medium-low heat.
Add the flour and whisk until smooth. Cook until light golden brown, stirring occasionally, approximately 3 minutes.
Gradually pour in the milk, continuing to whisk until smooth. Bring to a simmer and cook until the sauce thickens slightly, 3-5 minutes.
Stir in the pumpkin, cheese (reserve 3 oz/ 85 g cheese to sprinkle on top if desired), chipotles, adobo sauce, garlic powder and salt. Continue stirring until the cheese has melted. Note: Don’t skimp on the salt. I generally use 1.5 teaspoons of kosher salt.
Remove from heat and mix in the pasta until evenly coated. Enjoy as-is or continue with the recipe to add a baked breadcrumb topping.
Transfer the mixture to a 11×7 inch (28×18 cm) baking dish, or leave in the Dutch oven if preferred.
Make the breadcrumb topping. Melt 3 tablespoons of butter and toss with the breadcrumbs. Layer the breadcrumbs over the pasta. Sprinkle reserved cheese on top.
Bake uncovered for 15-20 minutes or until the breadcrumbs are golden brown.

Notes

Cheese: Avoid pre-shredded cheese for this recipe. Pre-shredded cheese doesn’t melt as well due to added preservatives so it’s best to grate your own.

Use a different cheese: Most cheeses that melt well will work nicely in this recipe. Just make sure to use a total of 16 oz (450 grams) of cheese. A regular variation that I make of this recipe uses 6 oz white cheddar, 6 oz gruyere and 4 oz parmesan.

Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.