One-Pot Pumpkin Mac and Cheese Recipe

Introduction

This one-pot pumpkin mac and cheese combines creamy, cheesy comfort with the subtle sweetness of pumpkin puree. It’s a simple, cozy dish perfect for autumn or whenever you want a warming meal with a twist.

Ingredients

• 2 cups elbow macaroni (uncooked)
• 2 cups whole milk
• 1 cup pumpkin puree (canned, unsweetened)
• 2 cups freshly shredded sharp cheddar cheese
• 2 tablespoons cream cheese
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper
• Optional: pinch of cayenne or nutmeg

Instructions

1. Step 1: In a large pot over medium heat, add the uncooked elbow macaroni, whole milk, and pumpkin puree. Stir together to combine.
2. Step 2: Let the mixture come to a gentle simmer. Stir often and cook for 10–12 minutes, or until the pasta is tender and the milk has thickened.
3. Step 3: Remove the pot from heat to prevent cheese from clumping when added.
4. Step 4: Stir in the shredded cheddar cheese and cream cheese until melted and creamy.
5. Step 5: Add Dijon mustard, garlic powder, smoked paprika, salt, black pepper, and a pinch of cayenne or nutmeg if using. Stir well and taste to adjust seasoning.
6. Step 6: Serve the mac and cheese hot, optionally topping with extra cheese or black pepper.

Tips & Variations

• Use whole milk for the creamiest texture; low-fat milk will work but be less rich.
• Stir frequently while cooking to prevent pasta from sticking to the pot.
• Let the pot cool briefly off the heat before adding cheese to ensure smooth melting.
• For a dairy-free version, substitute milk with oat or almond milk and use a dairy-free cheese alternative.
• Try swapping sharp cheddar with Gruyère, Havarti, or a cheese blend for different flavors.
• Replace pumpkin puree with butternut squash puree for a similar but slightly different taste.
• Add a pinch of cayenne for heat or nutmeg for warmth according to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove, adding a splash of milk to loosen the sauce. This dish does not freeze well, as it can become grainy after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, penne, or rotini. Just adjust cooking time as needed.

Is canned pumpkin puree the same as pumpkin pie filling?

No, use canned pumpkin puree labeled unsweetened. Pumpkin pie filling contains added spices and sugar, which will change the flavor of the dish.

One-Pot Pumpkin Mac and Cheese Recipe

Print Recipe

★★★★★

5 from 65 reviews

This one-pot pumpkin mac and cheese is a cozy, creamy, and flavorful twist on classic mac and cheese, featuring the natural sweetness and earthiness of pumpkin puree combined with sharp cheddar cheese and warm spices. Perfect for an easy, comforting meal that comes together quickly on the stovetop.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Macaroni and Liquid Base

• 2 cups elbow macaroni (uncooked)
• 2 cups whole milk
• 1 cup pumpkin puree (canned, unsweetened)

Cheese and Cream

• 2 cups freshly shredded sharp cheddar cheese
• 2 tablespoons cream cheese

Seasonings

• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper
• Optional: pinch of cayenne or nutmeg

Instructions

1. Add Pasta, Milk, and Pumpkin: In a large pot over medium heat, combine 2 cups uncooked elbow macaroni, 2 cups whole milk, and 1 cup pumpkin puree. Stir well to ensure everything is mixed together clearly before cooking.
2. Simmer and Stir: Allow the mixture to come to a gentle simmer. Stir frequently for about 10–12 minutes until the pasta is tender and the milk has thickened to a creamy consistency, ensuring the pasta does not stick to the pot.
3. Remove from Heat: Take the pot off the stove to prevent overheating, which helps the cheese melt smoothly without clumping when added.
4. Add Cheese and Cream Cheese: Stir in 2 cups freshly shredded sharp cheddar cheese and 2 tablespoons cream cheese until the cheeses are fully melted and the sauce is creamy and smooth.
5. Season It: Add 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and a pinch of cayenne or nutmeg if desired. Stir well and taste, adjusting seasoning if needed.
6. Serve It Up: Spoon the mac and cheese into bowls while it’s hot. Optionally, top with extra shredded cheese or black pepper to enhance flavor and presentation.

Notes

• Use whole milk for the creamiest texture; low-fat milks will yield a less rich dish.
• Stir frequently while cooking the pasta to prevent sticking.
• Allow the pot to cool slightly before adding cheese to avoid clumping.
• Taste and adjust seasoning before serving for best flavor.
• For extra cheesiness, add more shredded cheddar on top before serving.
• Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of milk.
• Freezing is not recommended as the texture can become grainy.
• Substitute dairy milk with oat or almond milk for a dairy-free version.
• Swap cheddar for Gruyère, Havarti, or a cheese mix for different flavor profiles.
• Replace pumpkin puree with butternut squash puree if preferred.
• Add cayenne pepper for heat or nutmeg for warm spice notes.

Keywords: pumpkin mac and cheese, one pot mac and cheese, pumpkin recipes, creamy mac and cheese, fall recipe, comfort food, easy stovetop recipe