Print
This recipe for Easy Pumpkin Stovetop Macaroni & Cheese takes only 30 minutes to make for a perfect weeknight meal for fall. Best of all, it's super creamy and made with a mix of three popular cheeses: sharp cheddar, parmesan and cream cheese. It's the ultimate fall comfort food and makes the perfect side dish for Thanksgiving or the Christmas holiday feast! #lunch #dinner #comfortfood #pumpkin #macandcheese #macaroniandcheese

Pumpkin Stovetop Macaroni & Cheese

Pumpkin Stovetop Macaroni & Cheese makes the perfect comforting dish. Easy to make in less than 30 minutes and full cozy fall flavors.
Course Main Course, Side Dish
Cuisine American
Keyword fall comfort meal, healthy mac and cheese recipe, stovetop mac and cheese recipe
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 8 servings
Calories 499 kcal

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Once cheese sauce is smooth, add the cooked macaroni and toss to coat. Remove from heat.
  5. 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).
  6. Plate and serve hot.

Recipe Notes

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.

Nutrition Facts
Pumpkin Stovetop Macaroni & Cheese
Amount Per Serving (1 bowl (1/8 recipe))
Calories 499 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g70%
Cholesterol 74mg25%
Sodium 646mg27%
Potassium 360mg10%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 8g9%
Protein 17g34%
Vitamin A 5685IU114%
Vitamin C 1.3mg2%
Calcium 306mg31%
Iron 1.7mg9%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.