Description
This creamy one pot pumpkin mac and cheese is a comforting twist on the classic dish, blending tender elbow macaroni with a rich pumpkin puree and a melty cheese sauce made from sharp cheddar and Gruyère. It’s a perfect autumnal meal that’s simple to prepare, combining savory and subtly sweet flavors for a delicious, cozy dinner.
Ingredients
Scale
Pasta 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 Fats
- 2 cups shredded cheese (a mix of sharp cheddar and Gruyère)
- 2 tablespoons unsalted butter
Spices and Seasonings
- 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 the 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. Stir often until the pasta is tender and the liquid has thickened, which should take about 8-10 minutes.
- Add Butter: Remove the pot from the heat and stir in the unsalted butter until it fully melts into the sauce, adding richness and creaminess.
- Add Cheese and Spices: Stir in the shredded cheese, garlic powder, ground nutmeg, salt, and black pepper. Mix thoroughly until the cheese is completely melted and the sauce is smooth.
- Adjust Seasonings: Taste the mac and cheese and adjust the seasoning as needed. If you like a bit of heat, add a pinch of cayenne pepper and stir through.
- Let it Set: Let the mac and cheese stand for a few minutes to thicken slightly before serving. The sauce will thicken further as it cools.
Notes
- Use whole milk for the creamiest texture; however, 2% milk can be used as a lighter alternative.
- You can substitute the cheddar and Gruyère cheese with other melty cheeses like fontina or mozzarella for a different flavor profile.
- For a vegan version, substitute the butter with a plant-based alternative and use dairy-free milk and cheese.
- Adding the cayenne pepper is optional but recommended if you enjoy a little warmth in your dish.
- To make this dish gluten-free, use gluten-free pasta and ensure that broth used is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk.
