Photo of One-Pot Pumpkin Mac and Cheese by WW

One-Pot Pumpkin Mac and Cheese

PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Canned pumpkin plays two key roles in this easy stovetop mac and cheese: It creates a super-creamy texture for the sauce, and its orange color makes you perceive the dish as cheesier than it actually is. Make sure to include the dry mustard; its tangy, pungent flavor amplifies the impact of the cheddar. We go with old-school elbow macaroni, but you can use any short, tube-shaped pasta you like; cavatappi or penne would be great here, too. Swap in brown rice elbows for a gluten-free option.


Cooking spray

4 spray(s)

Garlic clove(s)

3 medium clove(s), minced

Fat free reduced sodium vegetable broth

2 cup(s)

Low-fat milk

1 cup(s)

Kosher salt

1 tsp

Dry mustard

1 tsp

Uncooked elbow macaroni

10 oz

Canned pumpkin puree

15 oz

Reduced-fat cheddar cheese

¾ cup(s), shredded, sharp variety


  1. Coat a large nonstick skillet with cooking spray. Heat the pan over medium heat. Add the garlic; sauté 1 minute. Stir in the broth, milk, salt, mustard, and pasta; bring to a boil. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the pasta is tender, 10 to 12 minutes.
  2. Uncover the pan. Stir in the pumpkin and ¼ cup water; cook until the sauce thickens, adding an additional ¼ cup water if needed. Remove from the heat; add the cheese, stirring until it melts.
  3. Serving size: 1 cup