Ingredients
Scale
- 1 pound Elbow Macaroni (uncooked)
- 4 cups Chicken or Vegetable Broth
- 2 tablespoons Unsalted Butter
- 1 cup Pumpkin Purée (100%, not pumpkin pie filling)
- 2 cups Shredded Sharp Cheddar Cheese
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt (plus more to taste)
- 1/4 teaspoon Black Pepper
Instructions
- Step 1: Combine the broth, uncooked elbow macaroni, butter, garlic powder, salt, and pepper in a large pot or Dutch oven. Stir well to combine the ingredients.
- Step 2: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot partially, and let simmer for 10-12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom, until the pasta is al dente and most of the liquid has been absorbed.
- Step 3: Remove the pot from the heat. Stir in the pumpkin purée until it is fully incorporated and the pasta is coated in the orange mixture.
- Step 4: Add the shredded cheddar cheese in batches, stirring constantly after each addition until the cheese is completely melted and the sauce is smooth and creamy.
- Step 5: Taste the mac and cheese and adjust seasoning with additional salt, pepper, or garlic powder as needed before serving immediately.
Notes
- Refrigerate leftovers promptly in an airtight container for up to three days; be aware the sauce will thicken considerably as it cools.
- When reheating, stir in a splash of milk or broth while warming it slowly on the stovetop to bring back that smooth, creamy consistency.
- For a beautiful presentation and a needed textural contrast, top each bowl with toasted pumpkin seeds, fresh parsley, or a sprinkle of crumbled crispy bacon.
- Always remove the pot completely from the heat before adding the cheese; this prevents the sharp cheddar from seizing or becoming grainy, ensuring a perfectly smooth sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American