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Stovetop Pumpkin Mac and Cheese Recipe

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4.3 from 12 reviews

A creamy and comforting stovetop pumpkin mac and cheese recipe featuring a rich pumpkin-infused cheese sauce topped with crispy brown butter sage panko crumbs. Perfect for fall or any cozy meal.

Ingredients

Brown Butter Sage Panko Topping

  • 3 tablespoons butter, cut into tablespoon pieces
  • 8 sage leaves
  • 1 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

Mac and Cheese

  • 16 oz large elbow macaroni
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon garlic powder
  • 2 whole cups milk, at room temperature
  • 1 cup pumpkin puree
  • 3 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Prepare Brown Butter Sage Panko: In a medium skillet, heat the 3 tablespoons of butter over medium heat, stirring and swirling the pan occasionally. When the butter starts to foam and smell nutty, add the 8 sage leaves. Stir in 1 cup panko breadcrumbs until moistened. Cook for about 30 seconds to toast the panko crumbs slightly. Remove from heat, stir in 1/4 cup freshly grated Parmesan cheese, and season with salt and pepper to taste. Set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add 16 oz of large elbow macaroni and cook until just al dente according to package instructions. Drain and set aside.
  3. Make Pumpkin Cheese Sauce: While the pasta is cooking, melt 4 tablespoons of unsalted butter over medium heat in a large pot. Reduce heat to low and whisk in 4 tablespoons all-purpose flour, 1/2 teaspoon ground mustard, and 1/4 teaspoon garlic powder to create a smooth paste. Gradually whisk in 2 cups of room temperature milk until smooth. Increase heat to medium and whisk until the sauce thickens, about 2 minutes. Whisk in 1 cup of pumpkin puree until smooth. Stir in 3 cups shredded sharp cheddar cheese until melted and sauce is creamy.
  4. Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir until well coated. Season with kosher salt and freshly ground black pepper to taste.
  5. Serve: Spoon the mac and cheese into bowls and top each serving with the brown butter sage panko topping. Serve warm for best flavor and texture.

Notes

  • Use freshly grated Parmesan for best flavor in the topping.
  • Allow the butter to brown carefully to avoid burning and achieve a nutty flavor.
  • Room temperature milk helps to prevent lumps in the cheese sauce.
  • Adjust seasoning of salt and pepper to your preference.
  • For a stronger pumpkin flavor, increase pumpkin puree slightly but be mindful of sauce consistency.

Find it online: https://recipeplenty.com/stovetop-pumpkin-mac-and-cheese-recipe/