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One-Pot Pumpkin Mac And Cheese

One-Pot pumpkin mac and cheese delivers creamy, orange-tinted pasta cooked right in a Dutch oven, with cheddar melted until smooth and glossy. Simmer the elbow pasta in broth and milk, then stir in pumpkin and seasonings for a rich, comforting main.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta and liquids
  • 1 lb elbow pasta uncooked
  • 4 cup chicken or vegetable broth
  • 1.5 cup whole milk
Pumpkin and seasonings
  • 1 cup pumpkin puree
  • 3 tbsp unsalted butter
  • 0.5 cup cream cheese
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.25 tsp nutmeg
Cheese
  • 3 cup sharp cheddar shredded
Seasoning
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the pasta base
  1. Combine elbow pasta, chicken or vegetable broth, and whole milk in a large pot or Dutch oven, then bring to a boil over high heat. Look for active boiling bubbles around the edges.
  2. Reduce heat to a steady simmer, simmer uncovered for 8-10 minutes while stirring frequently, until the pasta is cooked and most liquid is absorbed. You should see creamy thickness developing as the pasta releases starch.
Stir in the pumpkin cheese sauce
  1. Reduce heat to low, then stir in pumpkin puree, unsalted butter, cream cheese, Dijon mustard, smoked paprika, garlic powder, and nutmeg. Stir until the sauce turns smooth and orange-tinted.
  2. Add sharp cheddar in handfuls, stirring until each addition melts and the mac and cheese becomes creamy. Watch for a glossy, fully melted cheese texture with no visible streaks.
  3. Season with salt and pepper to taste, then serve immediately. The sauce should be thick and cling to the pasta.

Notes

For the creamiest texture, keep the heat on low once the cheese goes in so it melts smoothly instead of becoming grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove with a splash of milk or broth to loosen the sauce. Freezing is not recommended because the dairy can separate after thawing. For a dairy swap, use dairy-free cream cheese and dairy-free cheddar formulated for melting.