Ingredients
Chipotle 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) milk
- 1 cup (250 grams) pumpkin puree
- 6 ounces (170 grams) sharp white cheddar cheese*
- 6 ounces (170 grams) gruyere cheese
- 2–3 chipotles in adobo + plus 3 tbsp adobo sauce from can
- ½ teaspoon garlic powder
- kosher salt to taste
Breadcrumb Topping
- 2 tablespoons unsalted butter
- 2 cups (100 grams) bread, torn into bite-size pieces
Instructions
- Preheat oven to 375F (190C).
- Cook the pasta until al dente according to package instructions. Drain, rinse with cold water and set aside.
- While the pasta is cooking, grate the cheddar and gruyere. Finely chop the chipotles. Set aside.
- Melt the butter in a dutch oven over medium-low heat.
- Add the flour and whisk until smooth. Cook for one minute.
- Gradually pour in the milk, continuing to whisk until smooth. Bring to a simmer and cook until the sauce thickens slightly (about 3 minutes)
- Stir in the pumpkin, cheese, chipotles, adobo sauce and garlic powder. Continue stirring until the cheese has melted.
- Remove from heat and mix in the pasta until evenly coated.
- Make the breadcrumb topping. Tear the bread into small pieces or blitz in a food processor. Melt two tablespoons of butter and toss with the breadcrumbs. Sprinkle the breadcrumbs over the pasta. Add extra grated cheese on top if you like.
- Bake 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.