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Photo of One-Pot Pumpkin Mac and Cheese by WW

One-Pot Pumpkin Mac and Cheese

8
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Canned pumpkin plays two key roles in this easy stovetop mac and cheese: It creates a super-creamy texture for the sauce, and its orange color makes you perceive the dish as cheesier than it actually is. Make sure to include the dry mustard; its tangy, pungent flavor amplifies the impact of the cheddar. We go with old-school elbow macaroni, but you can use any short, tube-shaped pasta you like; cavatappi or penne would be great here, too. Swap in brown rice elbows for a gluten-free option.

Ingredients

Cooking spray

4 spray(s)

Garlic

3 clove(s), minced

Low sodium vegetable broth

2 cup(s)

1% low fat milk

1 cup(s)

Kosher salt

1 tsp

Dry mustard

1 tsp

Uncooked elbow macaroni

10 oz

Canned pumpkin puree

15 oz

Reduced fat cheddar cheese

¾ cup(s), shredded, sharp variety

Instructions

  1. Coat a large nonstick skillet with cooking spray. Heat the pan over medium heat. Add the garlic; sauté 1 minute. Stir in the broth, milk, salt, mustard, and pasta; bring to a boil. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the pasta is tender, 10 to 12 minutes.
  2. Uncover the pan. Stir in the pumpkin and ¼ cup water; cook until the sauce thickens, adding an additional ¼ cup water if needed. Remove from the heat; add the cheese, stirring until it melts.
  3. Serving size: 1 cup

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