One Pot Stove-Top Pumpkin Mac and Cheese Recipe
This One Pot Stove-Top Pumpkin Mac and Cheese is a creamy, comforting fall-inspired twist on the classic mac and cheese. Made with a blend of sharp cheddar and creamy gouda, combined with pumpkin puree and aromatic herbs, it’s a flavorful and easy-to-make dish perfect for cozy dinners or gatherings. The pasta is cooked right in the pot with the sauce for minimal cleanup and maximum taste.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Butter and Herbs
- 2 tablespoons salted butter
- 2 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 9 leaves fresh sage
Pasta and Sauce
- 1 pound short-cut pasta
- 1 cup canned coconut milk or whole milk
- 3 ounces cream cheese, cubed
- 1 cup pumpkin puree
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded creamy gouda cheese
Spices and Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- Kosher salt and black pepper, to taste
Instructions
- Brown the Butter with Herbs: Melt the butter with the smashed garlic, fresh thyme leaves, and sage leaves in a large pot over medium heat. Let the butter brown around the garlic for about 3-5 minutes, which will infuse the butter with the herbs’ flavors. Once browned, remove the sage leaves and set them aside for garnish.
- Cook the Pasta: Add the short-cut pasta to the pot and toss it in the herb-infused butter. Pour in 4 cups of water, add 1 1/2 teaspoons of kosher salt, and bring to a boil over high heat. Cook the pasta, stirring occasionally, for about 8 minutes until almost tender but still firm (al dente). Do not drain the water.
- Add Dairy and Pumpkin: Stir in the coconut or whole milk, cubed cream cheese, and pumpkin puree. Cook for another 4-5 minutes, stirring occasionally, until the cream cheese has fully melted and the pasta is al dente. This step creates a rich and smooth sauce binding everything together.
- Melt the Cheese and Season: Remove the garlic cloves from the pot and set aside. Add the shredded sharp cheddar and gouda cheeses along with garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Stir until the cheese melts completely and the sauce becomes creamy and smooth. Remove from heat to prevent curdling.
- Finish and Adjust Flavor: Optionally, chop or mash the removed garlic cloves and stir them back into the mac and cheese for an extra burst of flavor. Season the dish with kosher salt and freshly ground black pepper to taste. If the sauce seems too thick, thin it by adding 1/4 cup of milk or water and stir well to combine.
- Serve: Divide the pumpkin mac and cheese into bowls. Garnish with the reserved sage leaves, a sprinkle of grated nutmeg, and additional black pepper if desired. Serve warm for the best comforting experience.
Notes
- Using a combination of cheddar and gouda cheeses provides a great balance of sharpness and creaminess.
- For a dairy-free option, use canned coconut milk and omit cream cheese or substitute with a vegan cream cheese alternative.
- If you prefer a stronger sage flavor, you can chop some of the reserved sage leaves and mix them into the mac and cheese before serving.
- Adjust the cayenne pepper amount to control the heat level to your taste.
- Please use fresh herbs for the best flavor, but dried thyme can be used as a substitute (about 1 teaspoon).
