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

Servings: 6 - 8

Fewer tools and less cook time create the fastest mac-and-cheese ever in just one pot. No need to drain the macaroni, which cooks in a milk sauce—and since the starch binds the sauce, you don't need a flour roux, either.

Mac and cheese on a plate


  • 6 cups whole milk
  • 1 pound dry macaroni
  • ½ stick butter
  • 1½ cups canned or fresh pumpkin puree
  • 2 ¼ teaspoons ground cinnamon
  • ½ teaspoon mustard powder
  • ¼ teaspoon dried sage
  • 4 cups shredded Cheddar cheese
  • ¾ cup each: grated Parmesan and shredded smokey Gouda
  • 2 tablespoons fresh chives, chopped
  • ½ cup coarsely chopped apple chip crumbs, optional


  1. Add macaroni to milk and bring to a gentle boil over medium heat in a medium saucepan or Dutch oven with Teflon™ nonstick. Cook 4-5 minutes until al dente, stirring often.
  2. Add the butter and stir until melted.
  3. Stir in the pumpkin.
  4. Season with spices and stir in the cheeses.
  5. Serve with crumbled dried apple chips, if desired.