One-Pot Pumpkin Mac and Cheese

5 from 1 vote

One-Pot Pumpkin Mac and Cheese

This one-pot pumpkin mac and cheese is a cozy, creamy twist on a classic. Packed with cheddar, pumpkin puree, and warm flavor, it’s perfect for toddlers and families. A quick and easy weeknight dinner ready in just 30 minutes!

Prep Time10

Cook Time25

Course: Dinner

Cuisine: American

Keyword: Mac n Cheese, Pumpkin

Servings:

Ingredients

2 tbsp butter
1 pound elbow noodles
4 cups Kettle+Fire chicken bone broth
1 cup milk
1 cup pumpkin puree
1.5 cups shredded cheddar cheese
1 tsp garlic powder

US - Metric

Instructions

In a large pot, melt the butter over medium high heat.
Add the noodles and stir to coat them with the butter.
Add the Kettle and Fire chicken bone broth and cook over medium high heat for 10 minutes (at a boil)
After 10 minutes, add the milk and pumpkin puree (don't strain the noodles). Continue to boil for another 5-8 minutes or until the pasta is cooked and soft.
Add the shredded cheddar cheese and garlic powder. Stir over medium heat until the sauce is smooth and noodles are cooked.
Let the mac and cheese slightly cool and enjoy!

Notes

Stir the cheese in slowly at the end to keep the sauce smooth and creamy.

If storing leftovers, keep in an airtight container in the fridge for up to 3 days and reheat gently with a little extra milk.

Nutrition