Ingredients
Scale
- 1/2 cup small pasta, such as macaroni, fusilli, or shells
- 1/2 cup water
- 3 tablespoons milk
- 2 tablespoons pumpkin purée
- Kosher or sea salt, to taste
- 1/2 cup shredded cheese
Instructions
1. Cook the Pasta
Add the pasta and water to a 10-ounce microwave-safe mug.
Microwave for 1 1/2–2 minutes, stopping every 30 seconds or so to stir. Keep an eye on the mug toward the end of cooking to prevent the water from bubbling over.
2. Make It Creamy
Add the milk, pumpkin purée, and a pinch of salt. Stir well.
Microwave for another 1–2 minutes, stopping occasionally to stir.
Cover the mug and let it rest for 3–5 minutes. Check that the pasta is cooked through and tender.
3. Add the Cheese
Stir in the shredded cheese. Cover the mug again and let it sit for about 1 minute, or until the cheese is melted and creamy.
Give it one final stir and serve.
Notes
- Stir often: Stir about every 30 seconds while the pasta cooks to help prevent the water from boiling over and encourage even cooking.
- Give it a rest: Don’t skip the 3–5 minute resting time. It helps the pasta absorb the extra liquid and gives the sauce a thicker, creamier texture.
- Know your microwave: Microwave power varies, so cooking times may need a little adjustment. Start with the shorter time and add more as needed.
- Use small pasta: Macaroni, shells, and fusilli cook quickly and work especially well in a mug.
