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!

Course Sides

Cuisine American

Diet Vegetarian

Keyword pumpkin mac and cheese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 332kcal

Author Liz DellaCroce

Ingredients

1 pound whole wheat short-cut pasta i.e. penne, bow-ties, macaroni
3 tablespoons butter
2 tablespoons flour
1 ½ cups whole milk
½ teaspoon salt
¼ teaspoon nutmeg
1 ½ cups shredded reduced fat sharp cheddar
½ cup pure pumpkin

US Measurements - Convert to Metric

Instructions

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.

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Nutrition