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6-8
10 minutes
1 minute
For the Smoked Pumpkin
1 small pumpkin, halved and seeds removed
1–2 tablespoons olive oil
Salt and black pepper, to taste
For the Macaroni and Cheese
1 box (16 oz) elbow macaroni, cooked according to package directions
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups heavy cream (or half-and-half)
1 cup smoked pumpkin purée
1 cup shredded smoked Gouda cheese
½ cup shredded white cheddar cheese
½ cup shredded sharp cheddar cheese
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon ground nutmeg
Salt and black pepper, to taste
For the Topping
1½ cups panko breadcrumbs
4 tablespoons softened butter
½ teaspoon chicken griddle seasoning, or to taste
Preheat your pellet grill to 250°F. Drizzle the cut sides of the pumpkin with olive oil and season with salt and black pepper. Place the pumpkin on the grill, flesh-side up, and smoke for approximately 60 minutes, or until fork-tender.
Remove the pumpkin from the grill and allow it to cool slightly. Scoop out the softened flesh and transfer it to a blender. Blend until smooth, then measure out 1 cup of pumpkin purée for the macaroni and cheese.
Increase the pellet grill temperature to 350°F while preparing the cheese sauce.
In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring continuously, until smooth. Add the Dijon mustard, garlic powder, onion powder, smoked paprika, nutmeg, salt, and black pepper.
Slowly pour in the heavy cream, whisking continuously until the mixture is heated through and begins to thicken. Reduce the heat to low and gradually stir in the smoked Gouda, white cheddar, and sharp cheddar until fully melted and smooth. Avoid boiling the sauce to prevent separation.
Stir 1 cup of the smoked pumpkin purée into the cheese sauce until fully combined. Add the cooked macaroni and gently fold until evenly coated.
In a small bowl, combine the panko breadcrumbs, softened butter, and chicken griddle seasoning. Mix with your hands or a fork until the breadcrumbs are evenly coated with butter.
Transfer the macaroni and cheese to an oven-safe baking dish, spreading it into an even layer. Sprinkle the panko mixture evenly over the top.
Place the baking dish on the pellet grill and cook at 350°F for 30–45 minutes, or until the topping is golden brown and the cheese sauce is bubbling.
Remove from the grill, allow to cool slightly, and serve warm.
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