This was even easier to make than my Butternut Squash Mac and Cheese, and you could totally make it a 1 pot meal.
1 Pot Pumpkin Mac and Cheese: only 4 ingredients!
Pour 2 1/2 cups milk into a pot with 2 cups pasta (I used shells).
Bring to a boil, and simmer 15 minutes, or until pasta is cooked.
Turn off heat, add 1/2 can pumpkin puree and 2 cups shredded cheese.
Stir and eat!
Honestly, how ridiculously easy is that? I think I'm going to use the cook the pasta in the milk strategy for all future mac and cheese varieties:)
I wasn't eating mine right away, so I put it in a casserole dish, popped it into the fridge, then just warmed it up in the oven before we ate it.
This is a part of my 31 Days of Free Fun series, click on the image below to get to the entire list of free activities!
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