One-Pot Nonstick Pumpkin Mac-n-Cheese with Apple Crunch Recipe

Servings: 6-8

Get the Pan!

Fewer tools and less cook time create the fastest mac-and-cheese ever in one pan not 2; no draining; macs as they boil in the milk sauce; not water. And, no flour roux as starch from the macaroni binds the sauce. 




6 cups whole milk

1 pound dry macaroni

½ stick butter

1½ cups canned or fresh pumpkin puree

2 tablespoons dry mix: cinnamon, mustard, sage

4 cups shredded Cheddar cheese

¾ cup each: grated Parmesan, shredded Smokey Gouda

2 tablespoons fresh chopped chives

½ cup coarse apple chip crumbs, optional


One-Pot Nonstick Pumpkin Mac-n-Cheese with Apple Crunch in a pan.
[Click for larger image] 


Gently boil milk with the macaroni over medium heat for 4-5 minutes in a medium saucepan or Dutch oven with Teflon™ nonstick until al dente; stirring often. Melt in the butter; stir in the pumpkin. Season with spices; stir in the cheeses. Serve with crumbled dried apple chips if desired.