Pumpkin Stovetop Macaroni & Cheese -the perfect comforting one-pot dish for fall. Best of all, loaded with 3 cheeses and so easy to make in less than 30 minutes. Plus recipe video.
It’s comfort food season and I can’t think of anything more comforting than a creamy bowl of macaroni & cheese. It’s the ultimate comfort food and making it from scratch doesn’t take much more effort than that stuff that comes in the blue box.
It’s the perfect solution to those busy weeknights. And the best part is, it’s super simple to whip up and comes together in about 30 minutes! Plus the hint of warm spices like nutmeg and cayenne pepper make this so warming for the chillier months.
Pumpkin Stovetop Macaroni and Cheese
You just start off by boiling your favorite elbow macaroni or small shell pasta a big-heavy bottomed pot. Once you rinse and drained the pasta, combine the other ingredients together in that same pot.
Gruyere, Swiss, Montery Jack, gouda, Parmesan, Asiago or Pecorino would also be great!
If you like an extra crunchy baked topping, you can toss the pot into the oven, and bake or broil for a few minutes.
Cheesy, creamy and the ultimate comfort dish for fall.
Pumpkin Stovetop Macaroni & Cheese
- 2 2/3 cups dry elbow macaroni or any other fun shape works too!
- 5 tablespoons butter
- 5-6 tablespoons flour
- 3 cups milk
- 1 teaspoon ground nutmeg optional
- 1 teaspoon dry ground mustard optional
- 2 teaspoons garlic powder
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon cayenne pepper or to taste
- 1 cup pumpkin puree about half a 15 oz can
- 1 cup extra-sharp cheddar cheese freshly grated plus more for topping
- 3/4 cup mozzarella cheese freshly grated
- 6 ounces cream cheese can use more mozzarella or Provolone if desired
- 1/2 cup toasted panko style breadcrumbs
- chopped fresh parsley for garnish
- Fill a large heavy-bottomed (oven-safe if broiling) pot to a boil on the stove. Add in pasta and cook for about 6 minutes or until just al dente. Drain and set aside.
- Bring the same pot back to the stove on medium low heat, melt butter and whisk in flour creating a roux. Whisk constantly, until a smooth slurry forms - about 1 -2 minutes. Slowly pour in milk and continue to whisk until smooth and creamy.
- Whisk in nutmeg, mustard, garlic powder, salt, pepper, and cayenne pepper. Add pumpkin and cheeses and stir until sauce forms and thickens. Taste and adjust seasonings with salt or black pepper as needed.
- Once cheese sauce is smooth, add the cooked macaroni and toss to coat. Remove from heat.
- Add more milk or cheese as needed for the consistency desired. Sprinkle with reserved cheese, chopped parsley and toasted panko crumbs. For an extra crunchy-topping, place (oven-safe pot) under the broiler for 2 minutes. (You an also cover with foil and bake in a preheated 350 F oven for 20 minutes).
- Plate and serve hot.
Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 3 months. Reheat on low heat prior to serving leftovers so cheese doesn't separate and add milk as needed to desired creamy consistency.
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