One-Pot Creamy Pumpkin Mac and Cheese
Try this One-Pot Creamy Pumpkin Mac and Cheese recipe, or contribute your own.
Try this One-Pot Creamy Pumpkin Mac and Cheese recipe, or contribute your own.
- salt and pepper to taste
- 1/4 teaspoon onion powder
- 2 cups milk
- 1/2 teaspoon garlic powder
- 2 1/2 cups water
- 3 tablespoons flour
- 1/2 cup pure pumpkin puree
- 3 1/2 tablespoons butter
- 1/2 teaspoon dry mustard powder
- dash of nutmeg if desired
- 2 1/2 cups macaroni or noodle of choice (250 grams)
- 2 1/4 cups shredded cheese combo of choice
- Carbohydrate 21.7116428892707 g
- Cholesterol 38.6902343965901 mg
- Fat 14.0875057107399 g
- Fiber 2.87278365630656 g
- Protein 4.45878172206169 g
- Saturated Fat 8.64091991868906 g
- Serving Size 1 1 Serving (322g)
- Sodium 214.154908930417 mg
- Sugar 18.8388592329641 g
- Trans Fat 1.17865679756073 g
- Calories 226 calories
Step-by-step
- In a large sauce pan, melt the butter over medium heat.
- Stir in the flour and cook, stirring, until smooth, 1-2 minutes.
- Pour in 1 cup of the milk in a thin stream while whisking – it will be quite thick.
- Whisk in the rest of the milk and 2 1/2 cups of water, mustard, garlic, and onion powder.
- Add in the nutmeg (if using).
- Add in the macaroni, stirring occasionally, until wisps of steam come up as you stir.
- Turn the heat down to medium low.
- Stir occasionally as the pasta bubbles away, gently, for about 9-10 minutes, or until the macaroni is tender and the sauce starts to thicken.
- It should be quite liquid/saucy at this point as adding in the cheese will thicken it up.
- Remove the pan from the heat and stir in the cheese and pumpkin quickly.
- Season with salt and pepper and let stand for a couple of minutes.
- The sauce will thicken as it rests. Enjoy!
Traditional macaroni and cheese relies entirely on a heavy roux and concentrated dairy to achieve body. This variation incorporates pumpkin puree directly into the dairy base. Starch molecules in the pumpkin alter how the liquid reduces. Understanding these structural shifts allows for successful pantry substitutions.
Managing Starch and Dairy Ratios
Pure pumpkin puree introduces natural sugars and soluble fiber that absorb free moisture differently than flour alone. Butter cooked with flour forms a basic roux. Whisking milk in a thin stream prevents lumps from forming in this hot fat. The pasta cooks directly in the liquid, releasing surface starches that help emulsify the sauce. Cheddar or similar melting cheeses supply fats that coat the macaroni strands.
- Use unsweetened pumpkin puree rather than pie filling to avoid added sugars and spices.
- Substitute heavy cream for milk to increase fat content and prevent the sauce from breaking under high heat.
- Adjust the thickening time by two minutes if using gluten-free pasta varieties, which release more surface starch into the liquid.
- Whisk continuously while adding liquids to maintain a uniform temperature across the pan base.
