One Pan Pumpkin Macaroni and Cheese with Beer
Posted: 10/07/2016
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Fall perfection comes in the form of One Pan Pumpkin Macaroni and Cheese with Beer. The flavors are out of this world and it’s even a little lighter thanks to the pumpkin and whole wheat pasta.
Macaroni and cheese, in any form, is one of my favorite things. My (very old) recipe for the easiest ever macaroni and cheese is one of the most popular recipes on Rachel Cooks. My copycat Panera macaroni and cheese has inspired all sorts of feedback…seems like people either love it or hate it. Like that recipe, this pumpkin mac and cheese is also a one pan recipe. The pasta is cooked right in the broth, pumpkin, beer, and milk for the creamiest, most delicious macaroni and cheese. It’s full of flavor and so easy to make.
The great thing about this macaroni and cheese is that it is a little better for you than traditional macaroni and cheese. It’s full of healthy whole grains thanks to whole wheat pasta and it doesn’t use quite as much cheese as traditional macaroni and cheese since the pumpkin helps provide creaminess and color. I used extra sharp cheddar in this recipe but it would be great with a more mild cheddar as well.
Happy Fall!
Used in this recipe:
- pumpkin puree
- medium to large pan – I used a larger pan and poured it into this one for photos
- these are the bowls pictured
More One Pan Pasta Ideas:
- Taco Pasta (ready in 30 minutes)
- One Pan Lemon Pasta with Sausage, Asparagus, and Dill
- Chicken Marsala Pasta
- Pizza Pasta (6 ingredients, ready in 20 minutes)
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
-8 servings
Fall perfection comes in the form of One Pan Pumpkin Macaroni and Cheese with Beer. The flavors are out of this world and it’s even a little lighter thanks to the pumpkin and whole wheat pasta.
Ingredients
- 2 cups whole milk
- 1 can (15 oz.) pumpkin puree (plain!)
- 12 ounces beer (1 1/2 cups) – I recommend IPA
- 1 cup chicken stock
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne powder (more to taste)
- 1 box (16 oz.) whole wheat pasta shells
- 8 ounces grated sharp cheddar cheese
- 4 ounces reduced fat cream cheese
Instructions
- In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, pepper, nutmeg, and cayenne to a good simmer (do not boil).
- Reduce heat to medium and add pasta. Cook, stirring frequently, for 12-14 minutes or until al dente. Make sure to stir frequently so pasta cooks evenly and does not burn.
- Reduce heat to low and add cheddar and cream cheese.
- Serve immediately.
Notes
Use macaroni instead of pasta shells, if you prefer.
Make sure you choose plain pumpkin puree, and not the canned pumpkin with pumpkin pie spices added.
Nutrition Information
Serving: 1of 6, Calories: 353kcal, Carbohydrates: 16g, Protein: 16g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Cholesterol: 61mg, Sodium: 404mg, Sugar: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s Take: He loves this, maybe even more than I do. He put canned tuna on top of his serving of mac and cheese but he puts tuna on top of everything. To each his own.
Changes I would make: None are necessary.
Difficulty: Easy
Disclosure: I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on Twitter, Facebook, YouTube, Instagram and Pinterest.
Lizette says
Please, Rachel I would very much appreciate your feedback. I’m planning ahead for Thanksgiving and I loved this pumpkin and cheddar pasta recipe, we are a BUNCH and also kids , we don’t want to be cooking last minute , I was wondering if I could leave the dish ready and at dinner just warm it up. Thank
Rachel Gurk says
I think that would work! I haven’t tried it, but let me know if you give it a try!
Anna says
Can you imagine making a beer mac and cheese and then complaining it tasted like beer? Can’t relate!
I loved this recipe so much. It’s easy to make, and I looove that you can actually taste the beer. I’m always so disappointed when beer mac and cheese recipes call for, like, 1/4 cup of a beer and you can’t taste it at all. This was delicious.
Rachel Gurk says
:) :) :) I’m glad you liked it! Thank you so much for taking the time to come back and leave a comment!
Shelby says
Is the beer an optional thing? Will it be good without it? My friends and I yknow kinda can’t buy that stuff
Rachel Gurk says
You can use chicken stock/broth instead of beer. Don’t omit it without replacing that liquid, though. :) Enjoy!
Cassie says
This was such a hit! I love mac n cheese and adding the pumpkin and beer twist was a near genius move. The flavors complemented each other perfectly and I loved the pinch of nutmeg to give it an extra boost. This is sure to be a regular on my list of comfort foods this fall.
Rachel Gurk says
So glad you enjoyed this recipe! Thanks for taking the time to come back and leave a comment!
Sara says
I agree, Donna! We used a West Coast IPA (Elysium SpaceDust), and I thought the beer taste was waaay too strong also!
Donna says
Made it. Sounded good in theory, and may be delicious with a different beer. IPA was recommended, but a west coast IPA (specifically Stone IPA) Is way too strong of a flavor for this recipe.
Rachel Gurk says
We love the strong flavor of the beer – I think that’s what make this recipe stand out. In my mind, there’s no sense using a bottle of beer if you can’t taste it. We’re all different, though!