Description
One-Pot Pumpkin Mac & Cheese is a creamy pasta dish that combines traditional macaroni and cheese with pureed pumpkin, offering a delightful blend of flavors perfect for fall.
Ingredients
4 tablespoons butter
2 cloves garlic, minced
2 cups milk (any type)
1 cup canned pumpkin puree
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
1. Start the Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
2. Add Milk and Pumpkin: Whisk in the milk, canned pumpkin puree, salt, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally, until slightly thickened.
3. Cook the Pasta: Stir the uncooked elbow macaroni directly into the pumpkin sauce. Simmer for 10–12 minutes, stirring occasionally, until the pasta is tender.
4. Incorporate the Cheese: Remove the pot from the heat and stir in the shredded cheddar, mozzarella, and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy.
5. Serve and Enjoy: Allow the Pumpkin Mac & Cheese to sit for 2–3 minutes before serving. Ladle into bowls and savor the ultimate comfort food.
Notes
Adjust Consistency: If the sauce seems too thick, thin it with a splash of extra milk. If it’s too thin, let it simmer a few more minutes.
Customize the Cheese: Try Gruyère or Fontina for a different flavor profile.
Make it Dairy-Free: Use dairy-free milk and vegan cheese alternatives.
Freeze for Later: Portion and freeze in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg