One Pot Pumpkin Mac and Cheese
Try this great back to school fall recipe – One Pot Pumpkin Mac and Cheese. It is an easy and satisfying vegetarian, one-pot dinner that’s packed with autumnal flavour. You’ll love the extra dimension the pumpkin brings to this cheesy pasta!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings
Ingredients
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or sage
- 450 g (~1 lb / ~3 cups) uncooked macaroni
- 1 can (425 g / 15 oz / ~ 1¾ cups) plain unsweetened pumpkin
- 625 mL (~2½ cups) milk
- 500 mL (~2 cups) vegetable stock
- 300 g mature cheddar cheese, grated (~3 cups when grated)
- Salt and black pepper, to taste
Method
- Melt the butter in a large pot, and add minced garlic, smoked paprika, and dried thyme. Cook for a couple of minutes over a medium heat, until fragrant.
- Add the next four ingredients (uncooked pasta, canned pumpkin, milk, vegetable stock), and mix well to combine. Bring to a simmer, stirring regularly to stop the pasta from sticking.
- Cook over a medium heat, stirring regularly to prevent sticking, until the pasta is cooked to your liking.
- Turn the heat down low, and add the grated cheese. Mix to combine, and allow the cheese to melt into the sauce.
- Season to taste with salt and black pepper. If you like, sprinkle a little extra cheese on top, and allow it to melt (or even place it under the grill / broiler for a minute or two) to create an extra little cheesy topping.
- You may also garnish with some semi-dried parsley, if you like.
- Enjoy!
Note: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat any leftovers thoroughly before serving, either in the microwave or in a pan on the stovetop. If the leftovers feel a little dry, you can revive them with an extra splash of milk or water.
From: easycheesyvegetarian.com
