One-Pot Pumpkin Mac and Cheese
Ingredients
- 12 oz.monterey jack
coarsely grated, about 3 cups
- 14 oz.gruyère
coarsely grated, divided, 3–4 cups
- 2 tbsp.cornstarch
- 2 tbsp.unsalted butter
- 4garlic cloves
finely chopped
- 1 tbsp.finely chopped thyme
plus leaves for serving
- ¼ tsp.crushed red pepper flakes
- 1 lb.lumache or other medium shell pasta
snail shells
- 1can evaporated milk
- 2 ½ tsp.diamond crystal or 1½ tsp. morton kosher salt
plus more
- 1 tsp.freshly ground pepper
- ¼ tsp.ground nutmeg
- 1can unsweetened pumpkin purée
Directions
- 1
Place a rack in upper third of oven and preheat to 350°. Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), and 8 oz. Gruyère, coarsely grated (2–3 cups), in a large bowl with your hands. Add 2 Tbsp. cornstarch and toss again until each piece of cheese is thoroughly coated. Set cheese mixture aside.
- 2
Melt 2 Tbsp. unsalted butter in a large (14-cup capacity or more) high-sided ovenproof skillet, rondeau, or short pot over medium-high heat. (If you don’t have any of those options, you can use a large Dutch oven.) Add 4 garlic cloves, finely chopped, 1 Tbsp. finely chopped thyme, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until fragrant, about 2 minutes. Add 4½ cups water and bring to a simmer. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to the bottom of skillet, until about two thirds of liquid has been absorbed and pasta is very al dente, about 5 minutes.
- 3
Reduce heat to low and stir one 12-oz. can evaporated milk, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, and ¼ tsp. ground nutmeg into pasta. Add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more. Remove pan from heat and stir in one 15-oz. can unsweetened pumpkin purée. Taste and season with more salt if needed. (If you used a Dutch oven, transfer pasta to an ovenproof baking dish.)
- 4
Top mac and cheese with remaining 6 oz. Gruyère, coarsely grated (1–2 cups), and tightly cover with foil. Bake 20 minutes.
- 5
Heat broiler. Uncover and broil just until top is browned, 2–6 minutes, depending on your broiler. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves.
One-Pot Pumpkin Mac and Cheese
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About this Recipe
Craving ultimate comfort food without the usual mountain of dishes? This One-Pot Pumpkin Mac and Cheese delivers on both flavor and convenience, making it the perfect choice for a cozy weeknight meal that feels anything but quick.
The magic of this recipe lies in its ingenious one-pot approach, which means you cook your pasta, build your creamy sauce, and even bake it to perfection all in a single pot. This clever method not only streamlines cleanup but also ensures every component—from the tender pasta to the rich, cheesy pumpkin sauce—melds harmoniously, deepening the overall flavor profile.
Prepare for a mac and cheese experience that's both familiar and elevated. You'll savor the luscious blend of two distinct cheeses: the melt-in-your-mouth creaminess of Monterey Jack beautifully balanced by the nutty, complex notes of Gruyère. These cheeses combine with the subtle sweetness of pumpkin purée, creating a velvety, savory sauce that clings perfectly to every shell of pasta. Aromatic garlic and thyme, brightened by a hint of crushed red pepper flakes and warm nutmeg, add layers of sophisticated flavor without overpowering the classic comfort.
This recipe is incredibly versatile. While lumache (snail shells) are suggested, feel free to use other medium shell pasta like elbow macaroni or cavatappi. To customize the cheese blend, you can adjust the ratio of Monterey Jack and Gruyère to your preference, or even explore similar semi-hard cheeses. For a milder flavor, you can slightly reduce the red pepper flakes, or add a pinch more thyme for an earthier touch.
Serve this One-Pot Pumpkin Mac and Cheese as the star of a relaxed family dinner or a heartwarming meal on a chilly evening. It's substantial enough on its own but pairs wonderfully with a simple green salad to complete the meal.