Stovetop Pumpkin Mac and Cheese
This easy stovetop mac and cheese recipe is made with creamy pumpkin, sharp cheddar cheese and a pinch of nutmeg. This kid-friendly, vegetarian pasta recipe is delicious and wholesome!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 1 pound whole wheat short-cut pasta i.e. penne, bow-ties, macaroni
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded reduced fat sharp cheddar
- 1/2 cup pure pumpkin
Prepare pasta according to package instructions reducing the cook time by 1 minute to ensure al dente pasta; set aside.
In a medium stock pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes whisking frequently.
Slowly pour in milk, salt and nutmeg. Bring to a boil then reduce to low. Whisk constantly until sauce begins to thicken. This may take up to 5 minutes.
Once the white sauce has thickened, stir in shredded cheese and pumpkin. Mix until melted, about 2-3 minutes.
Add reserved pasta to the pot and stir until noodles are evenly coated. Check for seasoning and add additional salt or pepper to taste. Serve immediately.
Calories: 332kcal | Carbohydrates: 47.9g | Protein: 14.9g | Fat: 12.3g | Saturated Fat: 5.8g | Monounsaturated Fat: 6.5g | Cholesterol: 32mg | Sodium: 299mg | Fiber: 7g | Sugar: 3.3g