Easy 30-Minute Stovetop Pumpkin Macaroni and Cheese

Name: Easy 30-Minute Stovetop Pumpkin Macaroni and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 ounces medium-sized pasta shells; ¼ cup unsalted butter; scant 1/4 cup all-purpose flour; 2 cups Silk Unsweetened Cashewmilk; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon garlic powder; ½ teaspoon dry ground mustard; ¼ teaspoon ground nutmeg; 1 cup canned pumpkin puree; 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

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
346 kcal
Course
Main Course
Cuisine
American

Easy 30-Minute Stovetop Pumpkin Macaroni and Cheese

Jade Rice

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🎃🧀😋 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!!

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Ingredients

Servings

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

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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

Nutrition Information

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Serving 1 Calories 346kcal (17%) Carbohydrates 38g (13%) Protein 10g (20%) Fat 17g (26%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 44mg (15%) Sodium 362mg (15%) Fiber 4g (16%) Sugar 3g (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 346 kcal

% Daily Value*

Serving	1
Calories	346kcal	17%
Carbohydrates	38g	13%
Protein	10g	20%
Fat	17g	26%
Saturated Fat	10g	50%
Polyunsaturated Fat	6g	35%
Cholesterol	44mg	15%
Sodium	362mg	15%
Fiber	4g	16%
Sugar	3g	6%