One Pot Pumpkin Mac N Cheese

In a large pot, melt the butter over medium-high heat.

Add the elbow noodles to the pot, stirring to coat them with the melted butter.

Pour in the Kettle and Fire chicken bone broth and bring it to a boil. Let it cook over medium-high heat for 10 minutes, ensuring a rolling boil.

After 10 minutes, add the milk and pumpkin puree to the pot. Don’t strain the noodles; let them cook in the flavorful broth.

Continue to boil for another 5-8 minutes or until the pasta is cooked and soft.

Add the shredded cheddar cheese and garlic powder to the pot. Stir over medium heat until the cheese is melted, and the sauce becomes smooth.

Once the mac and cheese is ready, let it slightly cool before serving.

In a large pot, melt the butter over medium high heat.

Add the noodles and stir to coat them with the butter.

Add the Kettle and Fire chicken bone broth and cook over medium high heat for 10 minutes (at a boil)

After 10 minutes, add the milk and pumpkin puree (don't strain the noodles). Continue to boil for another 5-8 minutes or until the pasta is cooked and soft.

Add the shredded cheddar cheese and garlic powder. Stir over medium heat until the sauce is smooth and noodles are cooked.

Let the mac and cheese slightly cool and enjoy!