Pumpkin Mac and Cheese Recipe
This easy one pot pumpkin mac and cheese combines pumpkin puree, cheddar cheese, and simple pantry spices into a creamy stovetop meal.
Servings: 8 servings
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1 (15-ounce) can pumpkin puree
- ½ teaspoon salt plus more for salting pasta
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- 2 ½ cups whole milk warmed
- 1 (8-ounce) block cheddar cheese shredded (about 2 ½ cups)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions. Drain and return the pasta to the pot, covered.
- Melt the butter in a large skillet over medium heat. Add the pumpkin puree, salt, pepper, mustard powder, and cayenne pepper. Cook until the mixture is fragrant, about 5 minutes.
- Slowly whisk in the milk until well combined.
- Turn off the heat. Gradually add the shredded cheddar, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Notes
My Top Tip: Cook the pasta to al dente. The noodles will soak up some of the pumpkin cheese sauce as it sits, so slightly undercooking them helps keep the mac and cheese from getting mushy.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, but it’ll loosen back up once warmed. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between each interval. Add a splash of milk or water to bring the sauce back to a creamy consistency. Avoid high heat, becuause it can cause the cheese to separate.
Nutrition
Serving: 1.5cups | Calories: 336kcal | Carbohydrates: 30g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 365mg | Potassium: 314mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8864IU | Vitamin C: 2mg | Calcium: 317mg | Iron: 1mg
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