Pumpkin Chèvre Macaroni and Cheese
Creamy chèvre, slightly tangy goat milk cheddar, and pumpkin puree combine to form a luxurious cheese sauce that takes minutes to make.
Ingredients
- 1 pound shells or elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Kosher salt to taste
- Ground black pepper to taste
- Pinch nutmeg
- 1 ½ cups pumpkin puree
- 1 cup shredded Montchevre goat milk cheddar
- 1 cup Montchevre goat cheese
Instructions
- Cook pasta in salted water until al dente, about 6 to 8 minutes. Drain and rinse with cold water. Set aside.
- Melt butter in a small saucepan over medium-low heat. Add flour and whisk to incorporate. Cook, whisking occasionally to keep the bottom from burning, until light brown, about 2 minutes.
- Whisk in milk. Season with salt, pepper, and nutmeg.
- Whisk in pumpkin puree. Once the mixture is warm and smooth, add cheeses and whisk to incorporate. Add a splash of milk if the sauce is too thick.
- Toss cooked pasta in cheese sauce and serve.
Erika Kubick
Erika Kubick is culture's Social Media Editor. A monger-turned-preacher, she is devoted to turning on the next generation of cheese connoisseurs with seductive recipes, pairings, and enlightenment through her blog, Cheese Sex Death— a modern guide for cheese lovers.
