Description
This creamy one pot pumpkin mac and cheese is a comforting autumn twist on the classic dish, combining tender pasta with a velvety pumpkin-infused cheese sauce. Made simply in one pot, it’s perfect for an easy weeknight meal that delivers rich, cheesy flavor with a hint of warm spices.
Ingredients
Scale
Pasta and Liquids
- 8 oz (about 2 cups) elbow macaroni or shells
- 2 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup pumpkin puree (not pumpkin pie filling)
Cheese and Flavorings
- 2 cups shredded cheese (a mix of sharp cheddar and Gruyère recommended)
- 2 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: A pinch of cayenne pepper for heat lovers
Instructions
- Combine Ingredients: In a large pot, combine the macaroni, broth, milk, and pumpkin puree. Stir well to mix all ingredients thoroughly, ensuring the pumpkin is evenly distributed.
- Bring to a Boil: Place the pot over medium-high heat and bring the mixture to a boil. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
- Simmer Until Tender: Once boiling, reduce the heat to low and let it simmer. Continue stirring often until the pasta is tender and the liquid thickens, approximately 8-10 minutes.
- Add Butter: Remove the pot from heat and stir in the butter until fully melted and incorporated into the sauce.
- Incorporate Cheese and Seasonings: Add the shredded cheese, garlic powder, nutmeg, salt, and pepper. Stir the mixture until the cheese melts completely and the sauce becomes smooth and creamy.
- Adjust Flavors: Taste the mac and cheese and adjust the seasoning as needed. Optionally, add a pinch of cayenne pepper to introduce a gentle heat.
- Rest and Serve: Allow the mac and cheese to stand for a few minutes to thicken further before serving. The sauce will continue to thicken as it cools.
Notes
- Use pumpkin puree and not pumpkin pie filling to avoid added sugars and spices.
- Mixing sharp cheddar and Gruyère cheeses provides a balanced, rich flavor.
- Stir frequently during cooking to prevent pasta from sticking or burning.
- Adjust thickness by varying liquid quantities slightly based on your preferred consistency.
- This recipe can be made vegetarian by using vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk.
