One-Pot Pumpkin Mac and Cheese
Active Time
35 minutes
Total Time
55 minutes
Most people associate pumpkin with pies, cakes, and other sweets, but its earthy flavor makes an equally welcome addition to many savory recipes. Here canned pumpkin lends its rich orange color, subtle sweetness, and luscious texture to a simple one-pot mac and cheese. Unlike most mac and cheese recipes, this version isn’t made with a roux and the pasta is cooked directly in the pan (no need for draining), making it a quick weeknight recipe that comes together in no time. The secret to achieving the perfect texture without having to go through all of the traditional steps is in the details: For starters, the grated cheese gets tossed in cornstarch and added to evaporated milk (a clever trick I borrowed from J. Kenji Lopéz-Alt’s method for making cheese sauce) to produce a perfectly velvety sauce. The evaporated milk has less water content, making for a smoother sauce that is less prone to breaking. Finishing the mac and cheese under the broiler creates a crispy brown top, while a sprinkling of fresh thyme rounds out the autumnal flavors. It’s an impressive and comforting weeknight pasta that leaves you with just one pot to wash.
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What you’ll need
Rondeau
$150 At Amazon
Aluminum Foil
$7 $4 At Amazon
Silicone Spatula
$10 At Amazon
Ingredients
6–8 servings
Step 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.
Step 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.
Step 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.)
Step 4
Top mac and cheese with remaining 6 oz. Gruyère, coarsely grated (1–2 cups), and tightly cover with foil. Bake 20 minutes.
Step 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.
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