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One-Pot Pumpkin Mac and Cheese

A creamy and comforting dish that combines the gooey stretch of melted cheese with the rich texture of pumpkin puree, making it the perfect meal for chilly weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz macaroni
  • 1 cup pumpkin puree
  • 2 cups milk Can substitute with almond milk or any non-dairy milk.
  • 1 cup shredded cheddar cheese Substitute with gouda or parmesan for extra flavor.
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt to taste Salt and pepper
  • 2 tablespoons butter Added last for a glossy finish.

Method
 

Cooking the Pasta
  1. In a large pot, bring water to a boil. Add in the macaroni and a pinch of salt. Cook the pasta according to the package instructions until al dente, usually around 8-10 minutes. Don’t forget to stir occasionally!
  2. Once cooked, drain the macaroni in a colander and return it to the pot.
Combining Ingredients
  1. To the pot with pasta, add the pumpkin puree and pour in the milk. Stir until combined.
  2. Gradually add both the shredded cheddar and mozzarella cheese. Mix well. The heat will help to melt the cheese into a creamy sauce.
  3. Sprinkle in the garlic powder, onion powder, salt, and pepper. Stir well to combine all ingredients.
  4. Add the butter last for a nice glossy finish to your mac and cheese. Stir again until the butter is fully melted and mixed in.
Serving
  1. Scoop your delicious One-Pot Pumpkin Mac and Cheese into bowls, and savor every bite!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 2 months. Reheat adding a splash of milk to retain creaminess. Consider adding a dash of nutmeg or breadcrumbs for extra flavor.