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