Name: One-Pot Pumpkin Mac and Cheese
Cook time: 35 minutes
Total time: 55 minutes
Yield: 6–8 servings
Ingredients: 12 oz. Monterey Jack, coarsely grated (about 3 cups); 14 oz. Gruyère, coarsely grated (3–4 cups), divided; 2 Tbsp. cornstarch; 2 Tbsp. unsalted butter; 4 garlic cloves, finely chopped; 1 Tbsp. finely chopped thyme, plus leaves for serving; ¼ tsp. crushed red pepper flakes; 1 lb. lumache (snail shells) or other medium shell pasta; 1 (12-oz.) can evaporated milk; 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, plus more; 1 tsp. freshly ground pepper; ¼ tsp. ground nutmeg; 1 (15-oz.) can unsweetened pumpkin purée

A pot of pumpkin mac and cheese garnished with fresh thyme.

Photo by Elizabeth Coetzee, Food Styling by Mira Evnine

Most people associate pumpkin with pies, cakes, and other sweets, but its earthy flavor makes an equally welcome addition to many savory recipes. Here canned pumpkin lends its rich orange color, subtle sweetness, and luscious texture to a simple one-pot mac and cheese. Unlike most mac and cheese recipes, this version isn’t made with a roux and the pasta is cooked directly in the pan (no need for draining), making it a quick weeknight recipe that comes together in no time. The secret to achieving the perfect texture without having to go through all of the traditional steps is in the details: For starters, the grated cheese gets tossed in cornstarch and added to evaporated milk (a clever trick I borrowed from J. Kenji Lopéz-Alt’s method for making cheese sauce) to produce a perfectly velvety sauce. The evaporated milk has less water content, making for a smoother sauce that is less prone to breaking. Finishing the mac and cheese under the broiler creates a crispy brown top, while a sprinkling of fresh thyme rounds out the autumnal flavors. It’s an impressive and comforting weeknight pasta that leaves you with just one pot to wash.