Easy 30-Minute Stovetop Pumpkin Macaroni and Cheese — The pumpkin flavor is subtle compared to the super CHEESY and creamy factor!! The pumpkin boosts the cheesiness to a whole new level everyone loves!!
Stovetop Mac and Cheese … with Pumpkin!
My daughter loves mac and cheese and with fall around the corner, I decided to work in some pumpkin. Yes, the first pumpkin recipe of the season and it’s a total winner. My family adored this macaroni and cheese with pumpkin.
The pumpkin flavor is very subtly present without being overwhelming and what you notice is how cheesy and creamy the macaroni tastes.
I wrote a cookbook with 50+ recipes using pumpkin and in the cookbook there’s a recipe for baked mac and cheese with a breadcrumb topping. However, my daughter likes her mac and cheese more classic, basic, and straightforward.
No breadcrumbs, bacon bits, or truffle oil, which makes my job even faster and easier since there’s nothing to bake and it’s ready in 30 minutes.
Pumpkin Mac and Cheese Ingredients
To keep the pumpkin mac and cheese healthier and lighter, I used Silk Unsweetened Cashewmilk and it’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking, smoothies, and creamy pasta dishes.
They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.
Here’s what else goes into the pumpkin macaroni and cheese:
- Pasta shells
- Unsalted butter
- All-purpose flour
- Silk Unsweetened Cashewmilk
- Salt and pepper
- Garlic powder, ground mustard, ground nutmeg
- Pure pumpkin puree
- Extra sharp cheddar cheese
- Parmesan cheese
How to Make Pumpkin Mac and Cheese
If making mac and cheese with pumpkin sounds strange to you, just stay with me! It’s essentially your classic stovetop mac and cheese sauce plus a little pumpkin puree and warming spices.
Here’s how the pumpkin mac and cheese is made:
- Cook the pasta according to package directions, drain, and set aside.
- To a large skillet, add the butter and heat over medium heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 1 minute.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the spices and whisk to incorporate.
- Add the pumpkin puree and whisk to incorporate.
- Add the cheeses and whisk until melted and smooth.
- Add the pasta and stir to evenly coat.
Can the Recipe Be Doubled?
Yes! The recipe doubles easily in case you want to freeze leftovers in single-serve portions and you can pull them out and re-heat at a moment’s notice.
What to Serve with Pumpkin Mac and Cheese
This mac and cheese with pumpkin can be enjoyed as a main dish or as a side.
Side dishes that go with mac and cheese include:
- Apple Spinach Salad
- Orange Glazed Brussels Sprouts
- Roasted Rainbow Carrots
- Balsamic Roasted Broccoli
- Kale Caesar Salad
Main dishes to serve with the mac and cheese include:
- Slow Cooker Pork Tenderloin
- Stuffed Acorn Squash
- Air Fryer Crispy Chicken Breasts
- Slow Cooker Mississippi Pot Roast
- Skillet Honey Mustard Chicken
In general, pumpkin macaroni and cheese would make an excellent addition to any fall dinner party or your Thanksgiving menu!
Tips for Making Mac and Cheese with Pumpkin
When cooking the flour in the butter, you want to cook it long enough to cook off the raw flour taste, but not so long it gets overly browned.
Depending on your preference, if the pumpkin macaroni and cheese is on the thicker side, add a splash of milk or water to thin out to taste. I haven’t needed to do this, but it’s an option in case!
If you need ideas about what to do with the leftover pumpkin in the can, I’ve got hundreds of pumpkin recipes between my blog and my book.
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Easy 30-Minute Stovetop Pumpkin Macaroni and Cheese
Ingredients
- 12 ounces medium-sized pasta shells, cooked according to package directions
- ¼ cup unsalted butter, 1/2 of 1 stick
- scant 1/4 cup all-purpose flour
- 2 cups Silk Unsweetened Cashewmilk
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon dry ground mustard, optional
- ¼ teaspoon ground nutmeg, optional
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1 ½ cups about 6 ounces extra-sharp cheddar cheese, grated (grate your own because pre-grated cheese in bags doesn’t melt well)
- ½ cup about 2 ounces parmesan cheese, finely grated
Instructions
- Cook pasta according to package directions, drain, and set pasta.
- To a large skillet, add the butter and heat over medium heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 1 minute. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the salt, pepper, garlic powder, optional dry mustard, optional nutmeg, and whisk to incorporate.
- Add the pumpkin puree and whisk to incorporate.
- Add the cheddar, parmesan, and whisk until melted and smooth.
- Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of milk or water to thin out to taste. I haven’t needed to do this, but it’s an option in case.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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