Go Back

Stovetop Pumpkin Mac and Cheese

I grew up making stovetop mac and cheese but this pumpkin version hits different in the fall and winter. The sage and nutmeg make it feel fancy without much extra work.
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

~8-10 servings

  • 1 1/2 lbs short cut pasta
  • 3 Tbsp butter
  • 3 cups whole milk
  • 1/4 cup all-purpose flour
  • 1 can pumpkin puree 15 oz
  • 12 oz sharp cheddar cheese shredded
  • 6 oz gruyere cheese shredded
  • 4 garlic cloves minced
  • 1 1/2 tsp dijon mustard
  • 1 Tbsp fresh thyme finely chopped
  • 10 sage leaves finely chopped
  • 1 1/2 tsp garlic powder
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

Instructions

  • Boil pasta in salted water until al dente, about 8-10 minutes; drain and set aside.
  • Melt butter in same pot; add sage, thyme, and garlic, cooking until fragrant.
  • Sprinkle flour into butter mixture, whisking to create roux.
  • Slowly pour milk while whisking; add cheeses and stir until melted.
  • Mix in pumpkin, dijon, garlic powder, nutmeg, cinnamon, salt, and pepper.
  • Add pasta to sauce, stirring until well coated. Thin with milk if needed.
  • Taste and adjust seasonings before serving.

Notes

Sauce will thicken as it cools; keep slightly saucy when first mixing.
Tried this recipe?Leave a comment below & let me know!