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Pumpkin Chèvre Macaroni and Cheese

Pumpkin Chèvre Macaroni and Cheese

Pumpkin Chèvre Macaroni and Cheese

Erika Kubick
Creamy chèvre, slightly tangy goat milk cheddar, and pumpkin puree combine to form a luxurious cheese sauce that takes minutes to make.
Servings 4


  • 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


  • 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.