Three Cheese Pumpkin Chipotle Mac 'n Cheese | Dixie Chik Cooks

Three Cheese Pumpkin Chipotle Mac ‘n Cheese

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It’s fall and you all know what that means…
Three Cheese Pumpkin Chipotle Mac 'n Cheese | Dixie Chik CooksEverybody’s pumpkin-ing the shit out of everything. I normally don’t get on board with all that but I had to for this one. This is cheesy, creamy, and a little pumpkiny.

The pumpkin adds an unexpected thing. Depth – that’s the word I’m looking for. It takes you by surprise.

In a good way.

In other words, you won’t be tasting pumpkin pie in this stuff. Or pumpkin lattes, or pumpkin spice whatever. But, you get a nice hint of spice and a lot of creaminess that really compliments the cheeses.
Three Cheese Pumpkin Mac 'n Cheese | Dixie Chik CooksI combined three different cheeses; Cabot sharp cheddar, Muenster and Parmesan and added a little chipotle heat just for fun. I absolutely love the chipotle in this.

This is a very multi dimensional dish, y’all.
Three Cheese Pumpkin Chipotle Mac 'n CheeseThen, then… I topped it all off with crushed Fritos. One of the best culinary decisions ever.

Here’s your printable-

Pumpkin Three Cheese Chipotle Mac ‘n Cheese


  • 1 lb. fusilli pasta (or your favorite)
  • 1 stick salted butter
  • 3 tbsp. all purpose flour
  • 1 cup whole milk
  • 6 oz. Muenster cheese, shredded
  • 2 cups Parmesan cheese, shredded
  • 6 oz. Cabot Farmhouse Reserve Sharp Cheddar, shredded
  • 4 oz. cream cheese, at room temperature
  • 2 tbsp. chipotle sauce
  • Salt and pepper, to taste
  • Fritos, crushed


  1. Preheat oven to 350.
  2. Boil pasta until done; remove from heat and drain.
  3. Make a roux by melting butter over medium heat and adding flour, whisking until slightly thick and add milk.
  4. Continue to whisk, add salt and pepper to taste and add in cheeses and chipotle sauce.
  5. Reduce heat to medium low and continue to stir until all cheeses are melted, adding more milk if needed.
  6. Remove from heat and pour over pasta, stirring to combine.
  7. Top with crushed Fritos, cover and bake for 25 minutes, then uncover and bake for another 10 minutes.
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  • Carolyn @ Cabot Creamery
    September 12, 2016 at 8:33 AM

    Once again, another brilliant recipe! Great combination of flavors.~Carolyn @ Cabot Creamery

  • Adam J. Holland
    September 11, 2016 at 11:56 AM

    If I didn’t love you so much, I’d give you the middle finger for putting pumpkin in mac & cheese. “Depth” or no “depth,” this really does look delicious. If you really want to hop on the bandwagon and make a cupcake out this — then cook it on a waffle iron. Oh, and make it gluten free. 😉

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