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One-Pot Pumpkin Mac And Cheese

One-pot pumpkin mac and cheese with tender elbow pasta and a creamy orange-tinted cheddar sauce. Everything simmers together in a Dutch oven, then melts into a glossy, stovetop-ready finish.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

Elbow pasta
  • 1 lb elbow pasta uncooked
Broth and dairy base
  • 4 cup chicken or vegetable broth
  • 1.5 cup whole milk
  • 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
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and simmer the pasta
  1. Combine uncooked elbow pasta, chicken or vegetable broth, and whole milk in a large Dutch oven and bring to a boil. Visual cue: you should see active bubbling across the surface.
  2. Reduce heat to maintain a simmer, uncovered, and cook for 8-10 minutes, stirring frequently, until pasta is cooked and most liquid is absorbed. Visual cue: the pot will look thicker and the pasta will be tender.
Make the pumpkin-cheddar sauce
  1. Reduce heat to low and stir in pumpkin puree, unsalted butter, cream cheese, Dijon mustard, smoked paprika, garlic powder, and nutmeg until evenly combined. Visual cue: the sauce turns uniformly orange-tinted and creamy.
  2. Add sharp cheddar in handfuls, stirring continuously until melted and the mixture is smooth and creamy. Visual cue: the cheese should fully disappear and the top should look glossy, not grainy.
Season and serve
  1. Season with salt and black pepper to taste and serve immediately. Visual cue: the sauce should cling to the pasta and look thick enough to hold on a spoon.

Notes

For the creamiest texture, keep the heat at low once the cheese goes in so it melts smoothly without separating. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk or broth to loosen. Freezing isn’t recommended because the dairy can become grainy after thawing. For a vegetarian-friendly swap, use vegetable broth (and double-check the cream cheese is vegetarian) while keeping the rest the same.