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!!
Prep Time10 minutesmins
Cook Time15 minutesmins
Additional Time5 minutesmins
Total Time30 minutesmins
Course: Pasta
Cuisine: American
Keyword: mac and cheese with pumpkin, macaroni and cheese with pumpkin, pumpkin mac and cheese
Servings: 4
Calories: 346kcal
Author: Averie Sunshine
Ingredients
12ouncesmedium-sized pasta shellscooked according to package directions
¼cupunsalted butter1/2 of 1 stick
scant 1/4 cup all-purpose flour
2cupsSilk Unsweetened Cashewmilk
½teaspoonsaltor to taste
½teaspoonpepperor to taste
½teaspoongarlic powder
½teaspoondry ground mustardoptional
¼teaspoonground nutmegoptional
1cupcanned pumpkin pureenot pumpkin pie filling
1 ½cupsabout 6 ounces extra-sharp cheddar cheese, grated (grate your own because pre-grated cheese in bags doesn’t melt well)
½cupabout 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
Storage: Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.Adapted from Easy 30-Minute Stovetop Macaroni and Cheese