Creamy One Pot Pumpkin Mac and Cheese
This one pot pumpkin mac and cheese is the ultimate fall comfort food. It's creamy, cheesy, and packed with seasonal flavor, all while being incredibly easy to make.Whether you're looking for a quick weeknight dinner or a crowd-pleasing dish for your next autumn gathering, this recipe has got you covered.
Ingredients
- 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
- 2 cups shredded cheese a mix of sharp cheddar and Gruyère works wonders
- 2 tablespoons unsalted butter
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- Optional: A pinch of cayenne pepper for heat lovers
Instructions
- In a large pot, combine the macaroni, broth, milk, and pumpkin puree. Stir well to mix.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent the pasta from sticking.
- Once boiling, reduce the heat to low and simmer, stirring often, until the pasta is tender and the liquid has thickened, about 8-10 minutes.
- Remove the pot from the heat and stir in the butter until melted.
- Add the shredded cheese, garlic powder, nutmeg, salt, and pepper. Stir until the cheese is fully melted and the sauce is smooth.
- Taste and adjust seasonings as needed. If desired, add a pinch of cayenne for extra warmth.
- Let the mac and cheese stand for a few minutes to thicken before serving. It will continue to thicken as it cools.