Buffalo Pumpkin Mac & Cheese—A Spicy, Velvety Pasta You’ll Love! 🔥🧀 Creamy pumpkin, bold buffalo sauce, and gooey cheese come together in this irresistible comfort dish. Perfect for fall cravings or game-day treats! 🍂🍽️ #BuffaloMac #PumpkinCheese
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
For the Macaroni:
- 1 pound elbow macaroni or your favorite pasta shape
- Salt for boiling water
For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (or a mix of milk and half-and-half for extra creaminess)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 cup buffalo wing sauce (adjust to your spice preference)
Optional Toppings:
- Crumbled blue cheese
- Chopped green onions
- Crispy bacon bits
- Extra buffalo sauce for drizzling
Equipment:
- Large pot
- Large saucepan or Dutch oven
- Whisk
- Measuring cups and spoons
- Cheese grater
- 9×13-inch baking dish (optional, for baking the mac and cheese)
Step-by-Step Instructions with Pictures:
Step 1: Cook the Macaroni
- Bring a large pot of salted water to a rolling boil.
- Add the macaroni and cook according to package directions until al dente (slightly firm to the bite).
- Drain the macaroni well and set aside.
Step 2: Make the Roux
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Once the butter is melted, whisk in the flour until a smooth paste forms. This is called a roux.
- Cook the roux for 1-2 minutes, stirring constantly, until it is lightly golden. This cooks out the raw flour taste.
Step 3: Make the Cheese Sauce Base
- Gradually whisk in the milk, about 1/2 cup at a time, making sure each addition is fully incorporated before adding the next. This will prevent lumps from forming.
- Continue whisking constantly over medium heat until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
Step 4: Add Pumpkin and Seasonings
- Remove the saucepan from the heat.
- Stir in the pumpkin puree, garlic powder, onion powder, nutmeg, black pepper, and salt until well combined and smooth.
Step 5: Melt the Cheese
- Add the shredded cheddar and Monterey Jack cheese to the sauce, a handful at a time, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
Step 6: Add Buffalo Sauce
- Stir in the buffalo wing sauce. Start with 1/4 cup and add more to your liking for a spicier mac and cheese.
Step 7: Combine Macaroni and Sauce
- Add the drained macaroni to the cheese sauce in the saucepan.
- Stir gently until the macaroni is evenly coated with the buffalo pumpkin cheese sauce.
Step 8 (Optional): Bake the Mac and Cheese
- Preheat your oven to 375°F (190°C).
- Pour the mac and cheese into a greased 9×13-inch baking dish.
- Sprinkle with extra shredded cheese if desired.
- Bake for 15-20 minutes, or until bubbly and the top is lightly golden.
Step 9: Serve and Enjoy!
- Let the mac and cheese cool slightly before serving.
- Garnish with your favorite toppings like crumbled blue cheese, chopped green onions, or a drizzle of extra buffalo sauce.
Enjoy your flavorful and comforting Buffalo Pumpkin Mac and Cheese!