Description
A simple recipe for creamy macaroni and cheese made with pumpkin in a single pot.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 1/2 cup pumpkin puree (not pie filling)
- 1/2 cup milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Gruyere cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Instructions
- Combine the macaroni, water, and salt in a large pot. Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and cook, stirring occasionally, until the macaroni is tender and most of the water is absorbed, about 8 to 10 minutes.
- Stir in the pumpkin puree, milk, nutmeg, and pepper. Cook for 2 minutes, stirring constantly.
- Remove the pot from the heat. Add the cheddar cheese and Gruyere cheese. Stir until the cheese is completely melted and the sauce is smooth.
- Serve immediately.
Notes
- For a richer flavor, use whole milk instead of lower-fat milk.
- You can substitute Gruyere with Monterey Jack cheese.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 65
- Fiber: 4
- Protein: 30
- Cholesterol: 75
Keywords: pumpkin mac and cheese, one pot pasta, easy mac and cheese, comfort food, cheddar gruyere