Pumpkin Macaroni and Cheese -the perfect comforting one pot dish for fall. Best of all, loaded with 3 cheeses and so easy to make in less than 30 minutes. Plus recipe video.
Fall calls for all things comfort. If you asked my kids, they would tell you that there is nothing more comforting than a creamy bowl of mac & cheese. It’s usually a toss up between this stovetop macaroni and cheese and this slow cooker version. But once October hits, this Pumpkin Macaroni and Cheese climbs to the top of our must make list.
It’s the perfect solution to those busy fall weeknights. And the best part is, it’s super simple to whip up and comes together in about 30 minutes! Plus the hint of warm spices like nutmeg and cayenne pepper make this so warming for the chillier months.
Pumpkin Macaroni and Cheese
To make this pumpkin macaroni and cheese, you’ll start off by boiling your favorite elbow macaroni or small shell pasta a big-heavy bottomed pot. Once you rinse and drain the pasta, just combine the other ingredients together in that same pot.
Gruyere, Swiss, Montery Jack, Gouda, Parmesan, Asiago or Pecorino would also be great!
If you like an extra crunchy baked topping, you can toss the pot into the oven, and bake or broil for a few minutes.
Cheesy, creamy and the ultimate comfort dish for fall.
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