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Pumpkin Chèvre Macaroni and Cheese

Pumpkin Chèvre Macaroni and Cheese
Serves 4
Creamy chèvre, slightly tangy goat milk cheddar, and pumpkin puree combine to form a luxurious cheese sauce that takes minutes to make.
  1. 1 pound shells or elbow macaroni
  2. 2 tablespoons unsalted butter
  3. 2 tablespoons all-purpose flour
  4. 1 cup whole milk
  5. Kosher salt, to taste
  6. Ground black pepper, to taste
  7. Pinch nutmeg
  8. 1½ cups pumpkin puree
  9. 1 cup shredded Montchevre goat milk cheddar
  10. 1 cup Montchevre goat cheese
  1. Cook pasta in salted water until al dente, about 6 to 8 minutes. Drain and rinse with cold water. Set aside.
  2. 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.
  3. Whisk in milk. Season with salt, pepper, and nutmeg.
  4. 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.
  5. Toss cooked pasta in cheese sauce and serve.
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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.

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