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Creamy Comfort One-Pot Pumpkin Mac and Cheese Recipe

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Learn how to make delicious One-Pot Pumpkin Mac and Cheese. Easy recipe with step-by-step instructions.

Ingredients

Scale

My favorite part of cooking is gathering the ingredients—simple, fresh, and often pantry staples. Here’s what you’ll need to whip up this cozy dish:

  • 12 ounces of dried elbow macaroni or your favorite pasta shape
  • 1 tablespoon olive oil or unsalted butter
  • 1 small onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup pure pumpkin puree (fresh or canned—my grandma’s tip is to use homemade if you have the time, but canned works perfectly)
  • 2 cups vegetable or chicken broth
  • 1 cup whole milk or heavy cream (for extra creaminess, I sometimes mix both)
  • 2 cups shredded sharp cheddar cheese (feel free to swap with Gruyère or mozzarella for a different flavor)
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika (adds a lovely smoky depth)
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: toasted pumpkin seeds, chopped fresh parsley, a drizzle of honey or hot sauce

If you prefer a dairy-free version, you can substitute the cheese with vegan cheese or nutritional yeast and use plant-based milk. As someone who loves experimenting in the kitchen, I’ve found that these swaps still deliver a rich, flavorful dish that everyone will enjoy.

Instructions

  1. Start by heating a large, deep skillet or saucepan over medium heat. Add the olive oil or butter, letting it melt and warm up. I always remind myself that a hot pan helps the ingredients cook evenly and prevents sticking.
  2. Sauté the onion until translucent, about 3-4 minutes. I love the aroma that fills the kitchen at this stage—it’s like a warm welcome. During this step, I sometimes add a pinch of salt to help draw out the moisture and soften the onion faster.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it—garlic burns quickly and can turn bitter.
  4. Stir in the pumpkin puree and cook for 2-3 minutes. This helps it warm through and meld with the onion and garlic, creating that cozy base flavor I love.
  5. Pour in the broth and milk, then add the pasta. Give everything a good stir, making sure the pasta is submerged. I like to turn up the heat just a bit to bring it to a gentle simmer.
  6. Cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes. Keep an eye on it to prevent sticking; I find that stirring every few minutes helps the pasta cook evenly and absorb all the flavors.
  7. Once the pasta is cooked and the mixture has thickened slightly, reduce the heat to low. Now, stir in the shredded cheese, nutmeg, smoked paprika, salt, and pepper.
  8. Keep stirring until the cheese melts completely and the sauce is creamy and velvety. If the sauce gets too thick, you can add a splash more milk to loosen it up.
  9. Taste and adjust the seasoning as needed. I often add a little more salt or pepper, depending on my mood or what I have on hand.
  10. Serve hot, topped with your favorite garnishes. I love sprinkling toasted pumpkin seeds or chopped parsley for a bit of crunch and freshness. This dish is best enjoyed immediately, but leftovers are still pretty good—see my storage tips below.

Find it online: https://artofeasycooking.com/one-pot-pumpkin-mac-and-cheese/