Pumpkin Cheddar Mac and Cheese
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $12.00
- Nutrition
- 620 cal · 24g protein
- quick
- one-pot
- meatless
- comfort-food
- kid-favorite
- budget
🍳 1 pan · Picky-eater safe bet: plain noodles
Pumpkin Cheddar Mac and Cheese is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $12 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- BlenderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz elbow macaroni
- 8 oz sharp cheddar cheese
- 1 cup pumpkin puree
- 1¼ cups whole milk
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 package fresh thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of salted water to a boil and cook the dry macaroni 7 to 8 minutes until just tender. Drain and set aside.
- While the pasta cooks, shred the cheddar and strip the leaves from about 6 thyme sprigs.
- In the empty pasta pot over medium heat, melt the butter and let it cook 2 to 3 minutes, swirling, until it foams and turns golden brown and smells nutty. Add the thyme leaves and sizzle 15 seconds.
- Whisk in the flour and cook 1 minute. Slowly whisk in the milk, then the pumpkin puree, and simmer 2 to 3 minutes until smooth and slightly thickened.
- Turn the heat to low and stir in the cheddar until melted. Season with salt and pepper, fold in the macaroni, and serve hot.
- Picky eater tip: scoop out a plain buttered portion of macaroni before you add the sauce.
- Make ahead: shred the cheddar up to 2 days ahead and keep it covered in the fridge. Reheat leftovers with a splash of milk.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 24 g
- Carbohydrates
- 72 g
- Fiber
- 3 g
- Sugar
- 8 g
- Fat
- 24 g
- Saturated fat
- 14 g
- Sodium
- 840 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop