Pumpkin Mac and Cheese in a Mug
This recipe is so easy to make even a kid can do it! Cheesy and delicious Mug Pumpkin Mac and Cheese gets some extra nutrition thanks to the pumpkin!
Servings: 1
Calories: 465kcal
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.
Video
Notes
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.
Stovetop Option: To make this on the stovetop, I would boil the pasta to al dente, then drain and return to the pot. Add the milk and pumpkin purée to the pot over medium heat until warmed through. Then stir in the shredded cheese until it's melted and creamy.
Nutrition
Calories: 465kcal | Carbohydrates: 58g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 380mg | Potassium: 328mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5120IU | Vitamin C: 1mg | Calcium: 364mg | Iron: 2mg