One Pot Stove-Top Pumpkin Mac and Cheese

It’s a chilly evening as I sit down with a steamy bowl of comfort—the One Pot Stove-Top Pumpkin Mac and Cheese. This recipe has become one of my go-tos whenever I crave something that warms the soul and delights the taste buds. I remember the first time I stumbled upon a pumpkin mac and cheese recipe during fall; I was skeptical, but after the first bite, it felt like an embrace from a cozy sweater. Since then, it’s been a staple in my kitchen, and I can’t wait to share my secrets with you!

Why you’ll love this recipe

Why indeed would you want to whip up this fall-inspired dish tonight? Well, think about it: creamy, cheesy goodness combined with the earthy sweetness of pumpkin. It’s like autumn in a bowl! Not only does the pumpkin bring a delightful depth of flavor, but it also adds a pop of color and nutritional perks—rich in fiber and vitamin A. Plus, who doesn’t love the convenience of a one-pot meal? No need for a sink full of dishes afterward, just pure culinary bliss.

The magic of pumpkin mac and cheese lies in its versatility. You can jazz it up with spices or keep it simple, making it perfect for any occasion, whether it’s a casual Monday night or a festive gathering. This dish is genuinely a hug on a plate, not to mention it’s a fantastic way to impress guests without spending all day in the kitchen. Trust me, once you try this, you’ll be dreaming about it for days!

Gather these ingredients

Let’s dive into the stars of our show, shall we?

• 8 oz elbow macaroni: The classic choice! These little curves hold onto cheese like it’s their job. But feel free to swap them out for any short pasta—you could use shell pasta for a fun twist!

• 2 cups vegetable broth: This liquid gold is what brings all the flavors together. If you don’t have vegetable broth, chicken broth works just as well.

• 1 cup pumpkin puree: You can go for either canned or homemade. If you make your own, make sure it’s beautifully smooth because we want that creamy texture in our mac and cheese!

• 1 cup shredded sharp cheddar cheese: This is where the magic happens. The sharpness adds that wonderful tang! Want something a bit different? Mix in smoked Gouda or pepper jack for a kick.

• 1/2 cup milk: This adds extra creaminess. You can use almond milk or oat milk to keep it plant-based if you prefer.

• 1/4 tsp garlic powder & 1/4 tsp onion powder: Just a sprinkle of these creates a depth of flavor that makes a good dish spectacular. Toast them lightly in the pot for an aromatic boost!

• Salt and pepper to taste: Don’t be shy—seasoning is essential!

• Fresh parsley for garnish (optional): A pop of green never hurt anyone. It adds a nice visual contrast and freshness at the end.

Preparing One Pot Stove-Top Pumpkin Mac and Cheese

Let’s get our hands dirty! Here’s how we’ll bring our masterpiece to life:

1. Boil the pasta: In a large pot, combine your macaroni and vegetable broth over medium-high heat. Bring it to a boil. As those noodles hit the bubbling liquid, they start their transformation! Cook until the macaroni is tender, about 7-8 minutes. Stir occasionally, keeping an eye on it so it doesn’t stick!

2. Dive into the goodness: Reduce the heat to low. Now’s the time to introduce the pumpkin puree, shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Stir like your life depends on it until the cheese is melty and everything is beautifully combined. Don’t skip this step—it’s magic!

3. Plate it up: Once it’s all creamy and comforting, serve it hot. This dish is like a warm hug, so don’t let it wait too long on the stove!

Best way to enjoy it

Let’s talk about how to serve this delectable dish! The mac and cheese is splendid on its own, but you can elevate it even further with some crispy pancetta or sautéed mushrooms on top. If you’re feeling adventurous, sprinkle on some crushed red pepper flakes for a bit of heat or a drizzle of truffle oil for luxury.

Pair it with a fresh green salad to cut through the richness, or if you really want to indulge, serve it with some garlic bread on the side. This will surely be a meal to remember!

Keeping leftovers fresh

You’ll likely want to make extra because trust me, it’s that good! If you do have leftovers, store them in an airtight container in the fridge. They should hold up well for about 3-4 days. When ready to eat, just pop it in the microwave or reheat gently on the stove. Add a splash of milk if it’s a bit too thick, and you’ll be ready to go!

If you want to prepare ahead and store long term, consider freezing it. Just make sure it’s cooled before transferring to a freezer-safe container. Reheat directly from the freezer, and voila!

Pro chef tips

Now, I wouldn’t be doing my duty if I didn’t share some insider tips. First, don’t rush those pasta-simmering minutes. Let it soak up all that broth goodness! Second, for a nutty flavor, you can toast your garlic powder for 30 seconds before adding the other ingredients—trust me, it transforms everything.

Lastly, keep the cheese choices open! Mixing different kinds of cheese will surprise you with delightful flavor combinations.

Creative Twists

Want to shake things up? Consider adding sautéed spinach or kale for a nutritional boost. Or bring in some cooked bacon bits for a smoky flavor profile. For a global twist, add curry powder instead of garlic and onion for an earthy, warm flavor.

Feeling a bit adventurous? Use a spicy cheese or mix in some blue cheese crumbles if you’re brave enough!

Ingredients list

• 8 oz elbow macaroni
• 2 cups vegetable broth
• 1 cup pumpkin puree
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions to follow

1. In a large pot, combine macaroni and vegetable broth. Bring to a boil, cooking until macaroni is tender (about 7-8 minutes).
2. Reduce heat. Stir in pumpkin puree, cheese, milk, garlic powder, onion powder, salt, and pepper.
3. Mix until cheese melts and everything is well combined.
4. Serve hot, garnished with fresh parsley if desired.

Helpful answers

• How long does this take to make? You’re looking at around 20 minutes max. Perfect for when time is tight!
• Can I use gluten-free pasta? Absolutely! Just follow the cooking time on the gluten-free pasta package.
• Will it still taste good reheated? Yes! Just add a splash of milk when reheating to revive that creamy texture.
• Is this suitable for meal prep? Definitely! It holds its flavor well, making it great for lunches or quick dinners.
• Can I make it vegan? You sure can! Just swap out the cheese for a vegan option and use plant milk.

This One Pot Stove-Top Pumpkin Mac and Cheese is more than just a recipe; it’s a journey to comfort and warmth. Embrace the flavors, get creative with it, and most importantly, enjoy each bite. I hope you feel inspired to try this in your kitchen and make it your own. I can’t wait to hear what variations you come up with—let’s cook and share our love for food!

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One Pot Stove-Top Pumpkin Mac and Cheese

Cooking Method: Simmering Courses: Comfort Food, Main Course, Weeknight Recipe Keys: C Comfort Food Dairy E Easy Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 4 Estimated Cost: $ 15 Calories: 400

Best Season: Fall

Description

This One Pot Stove-Top Pumpkin Mac and Cheese combines creamy, cheesy goodness with the earthy sweetness of pumpkin, making it a comforting fall-inspired dish.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 8 oz elbow macaroni (Can be substituted with short pasta like shell pasta.)
• 2 cups vegetable broth (Chicken broth can be used as a substitute.)
• 1 cup pumpkin puree (Canned or homemade.)
• 1 cup shredded sharp cheddar cheese (Smoked Gouda or pepper jack can be mixed in for variation.)
• ¹⁄₂ cup milk (Almond milk or oat milk can be used for a plant-based option.)
• ¹⁄₄ tsp garlic powder (Toast lightly in the pot for added flavor.)
• ¹⁄₄ tsp onion powder (Also toast lightly for flavor enhancement.)
• salt and pepper (To taste.)
• fresh parsley (For garnish (optional).)

Instructions

Cooking Steps

1. Boil the pasta

   In a large pot, combine macaroni and vegetable broth over medium-high heat. Bring it to a boil. Cook until macaroni is tender, about 7-8 minutes, stirring occasionally.
   Make sure the pasta doesn't stick.
   Mark as complete

2. Mix in the ingredients

   Reduce the heat to low. Stir in pumpkin puree, cheese, milk, garlic powder, onion powder, salt, and pepper. Mix until cheese is melted and everything is combined.
   This step is crucial for the creaminess.
   Mark as complete

3. Serve

   Serve the mac and cheese hot, garnished with fresh parsley if desired.
   Enjoy your warm and comforting meal!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 40mg14%

Sodium 800mg34%

Potassium 450mg13%

Total Carbohydrate 40g14%

Dietary Fiber 5g20%

Sugars 4g

Protein 14g29%

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Vitamin A 700 IU

Vitamin C 5 mg

Calcium 300 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 5 mcg

Thiamin 0.5 mg

Riboflavin 0.3 mg

Niacin 2 mg

Vitamin B6 0.1 mg

Folate 30 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 200 mg

Iodine 0 mcg

Magnesium 25 mg

Zinc 2 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Great for meal prep; stores well in the fridge.

Keywords: pumpkin mac and cheese, one pot meal, comfort food, fall recipes, easy dinner