Description
This One Pot Stove-Top Pumpkin Mac and Cheese is a creamy, comforting twist on the classic mac and cheese recipe. The addition of pumpkin puree adds a subtle sweetness and fall-inspired flavor, while sharp cheddar and parmesan cheeses create a rich and cheesy sauce. Quick and easy to prepare, it’s perfect for a cozy meal that serves six.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni
Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups milk
- 1 cup canned pumpkin puree
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
Cheese
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain the pasta and set it aside.
- Sauté the garlic: In the same pot, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Create the pumpkin sauce: Pour the milk into the pot and stir in the pumpkin puree, Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Bring this mixture to a gentle simmer.
- Combine pasta and cheese: Reduce the heat to low and stir in the cooked macaroni. Add the shredded sharp cheddar and grated Parmesan cheeses, mixing continuously until the cheeses melt and the sauce becomes creamy.
- Adjust and serve: Taste the mac and cheese and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with chopped fresh parsley if desired.
Notes
- You can substitute sharp cheddar with gouda or fontina cheeses for a richer flavor.
- For added protein, stir in cooked chicken or chickpeas.
- Use gluten-free pasta to make the recipe gluten-free.
