Go Back

One-Pot Pumpkin Mac And Cheese

One-Pot Pumpkin Mac and Cheese made in a Dutch oven with creamy pumpkin-cheddar sauce. Cook the pasta right in broth and milk, then melt in cheddar for a glossy, spoonable finish.
Print Recipe Pin Recipe
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
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and simmer the pasta
  1. Combine elbow pasta, chicken or vegetable broth, and whole milk in a large pot or Dutch oven, then bring to a boil over medium-high heat until bubbling.
  2. Reduce heat to a simmer uncovered for 8-10 minutes, stirring frequently, until pasta is cooked and most liquid is absorbed.
Build 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 until smooth.
  2. Add sharp cheddar in handfuls, stirring until fully melted and the sauce turns creamy and glossy across the pasta.
  3. Season with salt and pepper to taste, then serve immediately while hot.

Notes

For the creamiest texture, stir often during the simmer so the pasta releases starch and the sauce thickens naturally. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of milk or broth to loosen. Freezing is not recommended because the dairy can break after thawing. Dietary swap: use lactose-free whole milk and lactose-free cream cheese for similar creaminess without lactose.