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When the leaves start to change colors and it gets a bit cooler outside, I think of one thing: pumpkin recipes! If you’re looking for a quick, cozy meal that’s ready in under 10 minutes my Pumpkin Mac and Cheese in a Mug is here to save the day! It’s cheesy, creamy, and has just a hint of pumpkin, making it the ultimate cozy dish. Plus, it’s so easy that even kids can help make it!
Table of Contents
Why I Love This Recipe
- Quick and Easy: Made entirely in the microwave in less than 10 minutes. I love simple microwave recipes like this one and sweet treats like Microwave S’mores Mug Cakes and Microwave Chocolate Chip Sea Salt Cookie for ONE.
- Minimal Cleanup: You only need a mug and a spoon, making it a low-effort, quick clean-up meal.
- Kid-Friendly: Little ones love this cheesy goodness! It’s a great way to add a vegetable to their meal. Looking for similar mac and cheeses that add some veggies? Try Green Mac and Cheese or Butternut Squash Macaroni and Cheese.
- Perfect Portion: Whether it’s a snack, lunch, or light dinner, this mac and cheese in a mug serves just the right amount.
The Ingredients
- Small Pasta: Fusilli and macaroni are perfect for this recipe, but any small pasta works. Fusilli’s ridges hold the cheesy sauce, while macaroni gives you that classic mac and cheese vibe.
- Milk of Choice: This adds creaminess to the dish. You can use whatever milk you have on hand—dairy or non-dairy, like almond milk or oat milk. It helps make the sauce smooth and rich.
- Pumpkin Purée: Pumpkin is the star ingredient here! It adds a mild, sweet flavor, plus some extra creaminess without needing butter or cream.
- Shredded Cheese: Cheddar is a classic for mac and cheese, but feel free to experiment with mozzarella, gouda, or a blend.
Substitutions and Variations
- Pasta: While macaroni is a classic choice, you can use any small pasta like fusilli or shells. Whole wheat or gluten-free pasta works just as well for a healthier or gluten-free option.
- Cheese: Use cheddar for a sharp, cheesy flavor, or swap it for mozzarella, gouda, or a Mexican blend if you like experimenting with different tastes.
- Milk: Any milk will work—almond, soy, or oat milk are great dairy-free alternatives. Make your own Homemade Almond Milk or Homemade Oat Milk if you feel!
- Pumpkin Puree: Not a fan of pumpkin? You can swap it with sweet potato puree or even butternut squash puree for a similar taste and texture.
How to Make Pumpkin Mac and Cheese in a Mug
Step 1: Cook pasta and water for 1:30-2 minutes in a 10 ounce mug stopping a few times towards the end to stir to prevent water from boiling over.
Step 2: Add milk, pumpkin puree and salt and and continue cooking for 1-2 minutes stopping to stir occasionally. Cover and allow to rest for 3-5 minutes. Check pasta to make sure it’s cooked through.
Step 3: Stir in cheese, cover for 1 minute until melted and serve. The macaroni and cheese will continue to thicken the longer it sits.
Tips and Tricks
- Stir Often: To prevent the water from boiling over, stir every 30 seconds while the pasta cooks. This also ensures even cooking.
- Let It Rest: Letting the mac and cheese sit for a few minutes covered helps the pasta soak up the liquid, making the sauce thicker and creamier.
- Watch Your Microwave: Every microwave is different, so adjust the cooking time based on your microwave’s power to avoid overcooking.
More Mac and Cheese Recipes
The fact that I keep milk, pasta, cheese and pumpkin on hand at all times is a bonus to the ease of making this mug pumpkin mac and cheese. It’s the ultimate fall comfort food that’s quick, easy, and kid-approved, making it perfect for busy weeknights or a cozy snack. Let me know what you think of this recipe by leaving a comment and rating below!
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Pumpkin Mac and Cheese in a Mug
Ingredients
- 1/2 cup small pasta fusilli, macaroni or shells would work
- 1/2 cup water
- 3 tablespoons milk
- 2 tablespoons pumpkin puree
- kosher or sea salt
- 1/2 cup shredded cheese
Instructions
- Cook pasta and water for 1:30-2 minutes in a 10 ounce mug stopping a few times towards the end to stir to prevent water from boiling over.
- Add milk, pumpkin puree and salt and and continue cooking for 1-2 minutes stopping to stir occasionally. Cover and allow to rest for 3-5 minutes. Check pasta to make sure it’s cooked through.
- Stir in cheese, cover for 1 minutes until melted and serve.
How would I make enough for 4 people on the stove top instead of the microwave?
Great question! On the stovetop I’d do it a bit differently, since in the microwave the pasta absorbs the water as it cooks.
Boil about 2 cups of small pasta in salted water until al dente, drain, and return it to the pot over low heat. Stir in the pumpkin purée and a splash of milk, then add the shredded cheese a handful at a time until melted and creamy, adding more milk until it’s the consistency you like. Start with about 1/2 cup pumpkin and 2 cups cheese for four servings and adjust from there. Salt to taste.
Let me know how it turns out!