Description
This Creamy One Pot Pumpkin Mac and Cheese is a cozy fall twist on the classic, blending velvety pumpkin puree with gooey melted cheese in a simple one-pot recipe. It’s creamy, comforting, and perfect for busy weeknights.
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 (sharp cheddar + Gruyère recommended)
- 2 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
- Optional: pinch of cayenne pepper
Instructions
- In a large pot, combine pasta, broth, milk, and pumpkin puree.
- Place over medium-high heat, stirring frequently until mixture boils.
- Reduce heat and simmer for 8–10 minutes, stirring, until pasta is tender and liquid has thickened.
- Remove from heat. Stir in butter until melted.
- Add cheese, garlic powder, nutmeg, salt, and pepper. Stir until sauce is smooth and creamy.
- Taste and adjust seasoning. Add cayenne if desired.
- Let rest for a few minutes to thicken before serving.
Notes
- Stir in spinach, kale, or roasted chickpeas for extra nutrition.
- Add diced cooked chicken for a heartier version.
- Try other cheeses like Monterey Jack, fontina, or white cheddar.
- Swap nutmeg for smoked paprika for a smoky twist.
- Make dairy-free with plant-based milk and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg
