Description
This Creamy One Pot Pumpkin Mac and Cheese is a comforting twist on the classic mac and cheese, combining smooth pumpkin puree with a blend of sharp cheddar and Gruyère cheeses. Made in just one pot, it’s a quick and easy meal perfect for cozy fall evenings or anytime you want a hearty, flavorful dish.
Ingredients
Scale
Macaroni 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 works wonders)
- 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 evenly.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
- Simmer Pasta: Once boiling, reduce the heat to low and simmer the mixture, stirring often, until the pasta is tender and the liquid has thickened. This usually takes about 8-10 minutes.
- Add Butter: Remove the pot from heat and stir in the unsalted butter until it melts completely into the sauce, adding richness and smoothness.
- Add Cheese and Seasonings: Add the shredded cheese, garlic powder, ground nutmeg, salt, and black pepper. Stir thoroughly until the cheese is fully melted and the sauce becomes smooth and creamy.
- Adjust Seasonings: Taste the mac and cheese and adjust the seasonings accordingly. If you like heat, add a pinch of cayenne pepper for a warming kick.
- Let it Thicken: Allow the mac and cheese to stand for a few minutes off heat to thicken further. The sauce will continue to thicken as it cools before serving.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Stir frequently during cooking to prevent the pasta from sticking and burning.
- Feel free to substitute different cheeses like mozzarella or Parmesan for variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.
- For a vegan version, substitute dairy milk and cheese with plant-based alternatives and use vegetable broth.
