Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup canned pumpkin puree
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional for topping)
If you don’t have sharp cheddar, feel free to swap it out with any cheese that melts well. And if your pantry is out of nutmeg, a pinch of cinnamon works surprisingly well too.
Instructions
- In a large pot, melt the butter over medium heat. Add the garlic powder and let it cook for about 30 seconds until fragrant.
- Add the milk and bring it to a gentle simmer.
- Stir in the pumpkin puree, nutmeg, salt, and pepper, mixing until smooth.
- Add the macaroni and stir well, ensuring all the pasta is covered in the liquid.
- Cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the cheddar and Parmesan cheeses until melted and creamy.
- If desired, sprinkle breadcrumbs over the top and place under a broiler for 2-3 minutes for a crispy topping.
Remember to keep an eye on the pasta as it cooks. You don’t want it to stick to the bottom of the pot, and stirring helps prevent that.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: One-Pot Pumpkin Mac and Cheese, recipe, cooking, food
