If you’re craving a comforting bowl of cheesy goodness with a cozy twist, then you’re going to love this One Pot Stove-Top Pumpkin Mac and Cheese Recipe. It’s a delightful marriage of creamy, velvety cheese sauce and luscious pumpkin puree, all cooked together in one pot for simplicity and maximum flavor. The subtle spices and fragrant herbs, like fresh thyme and sage, elevate the dish to something truly special and perfect for any season, especially when you want that warm hug in a bowl vibe.
Ingredients You’ll Need
This One Pot Stove-Top Pumpkin Mac and Cheese Recipe uses straightforward ingredients that work together to deliver creamy, rich, and slightly nutty flavors with just a hint of autumnal warmth. Each component plays an essential role, whether it’s building the sauce’s texture or balancing the savory cheeses with the sweetness of pumpkin.
- 2 tablespoons salted butter: Adds richness and helps brown the garlic and herbs for a deep flavor base.
- 2 cloves garlic, smashed: Infuses the butter with aroma for a subtle savory depth.
- 1 tablespoon fresh thyme leaves: Offers an earthy note that pairs beautifully with the pumpkin.
- 9 fresh sage leaves: Provides a slightly peppery, minty aroma to brighten the dish.
- 1 pound short-cut pasta (elbow macaroni or shells): Perfect for holding the creamy sauce in every bite.
- 1 cup canned coconut milk or whole milk: Makes the sauce silky smooth, adding creaminess without heaviness.
- 3 ounces cream cheese, cubed: Gives extra tang and richness for that luscious mouthfeel.
- 1 cup pumpkin puree: Brings a natural sweetness and vibrant color that makes this mac and cheese unforgettable.
- 1 1/2 cups shredded sharp cheddar cheese: The classic cheesy punch to satisfy all your comfort food cravings.
- 1 1/2 cups shredded creamy gouda cheese: Adds a mellow, buttery flavor that melts beautifully.
- 1 teaspoon garlic powder: Boosts the garlicky notes throughout without overwhelming the palate.
- 1 teaspoon onion powder: Adds subtle sweetness and depth.
- 1 teaspoon paprika: Lends a smoky warmth and vibrant hue.
- 1/4 teaspoon cayenne pepper: Just a touch of heat to balance the richness.
- 1/4 teaspoon nutmeg: A classic spice that enhances the pumpkin’s natural flavor.
- Kosher salt and black pepper, to taste: Essential seasonings to bring everything together.
How to Make One Pot Stove-Top Pumpkin Mac and Cheese Recipe
Step 1: Brown the Butter and Infuse It
Start by melting the salted butter in a large pot over medium heat. Toss in the smashed garlic cloves, fresh thyme leaves, and sage leaves. Let the butter cook until it starts to brown and the garlic becomes fragrant, about 3 to 5 minutes. This step builds layers of flavor that will elevate the entire dish. Once browned, remove the sage leaves and set them aside for later garnishing.
Step 2: Toss and Cook the Pasta
Stir the short-cut pasta into the browned butter, making sure every piece gets coated with that gorgeous flavored butter. Add four cups of water and bring it to a vigorous boil on high heat. Season the water with 1 1/2 teaspoons of salt, then cook the pasta for about 8 minutes until it’s perfectly al dente. The best part? You don’t drain the water — that starchy pasta water will help thicken your sauce.
Step 3: Create the Creamy Pumpkin Cheese Sauce
Lower the heat to medium and stir in the milk, cream cheese cubes, and pumpkin puree directly into the pot with the pasta. Cook for another 4 to 5 minutes, stirring frequently, until the cream cheese melts completely and the sauce becomes rich and creamy. This is where the pumpkin transforms from a simple puree into a dreamy, velvety base for your cheese goodness.
Step 4: Add Cheeses and Spices
Remove the garlic cloves to avoid overpowering bites, but feel free to chop or mash them if you want them stirred back in for extra garlic perk. Then, add the shredded sharp cheddar and gouda cheese along with garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Keep stirring gently until all the cheese melts and the sauce is silky smooth. You’re now just moments away from mac and cheese bliss.
Step 5: Adjust the Sauce Consistency and Season
If the sauce feels too thick, simply add about 1/4 cup of milk or water to loosen it just a bit. Taste and season with kosher salt and freshly cracked black pepper according to your preference. This final seasoning check is key to balancing all the flavors harmoniously.
Step 6: Serve and Garnish
Dish the mac and cheese into bowls and sprinkle the reserved crispy sage leaves on top. For an extra festive touch, grate a little fresh nutmeg over each serving and add a few cracks of black pepper. Now, dig in and enjoy that creamy, comforting bowl of cheesy pumpkin goodness.
How to Serve One Pot Stove-Top Pumpkin Mac and Cheese Recipe
Garnishes
Fresh, crispy sage leaves are a perfect garnish that add a delightful crunch and herbal pop, complementing the creamy texture beautifully. A light dusting of freshly grated nutmeg or extra paprika adds both aroma and visual appeal. You can even toss in a sprinkle of toasted pumpkin seeds for an earthy, nutty crunch.
Side Dishes
This pumpkin mac and cheese pairs wonderfully with crisp green salads dressed in tangy vinaigrettes to cut through the richness. Roasted vegetables like Brussels sprouts or asparagus also make excellent, healthy companions. For a heartier meal, some garlic bread or a side of sautéed mushrooms add savory depth and texture.
Creative Ways to Present
For a fun twist, serve this dish in mini pumpkin bowls or bake it briefly in individual ramekins topped with extra cheese and breadcrumbs for a deliciously golden crust. You can also layer it in a casserole dish and finish under the broiler for a crispy topping. Adding caramelized onions or cooked pancetta on top gives it an indulgent, gourmet edge.
Make Ahead and Storage
Storing Leftovers
Leftover One Pot Stove-Top Pumpkin Mac and Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Because this dish is so creamy, it tastes best when reheated gently to preserve its luscious texture without drying out.
Freezing
If you want to freeze leftovers, place the mac and cheese in a freezer-safe container and cover tightly. It will keep well for up to 2 months, though the cheese texture can become a little grainy after thawing. For best results, freeze before adding delicate garnishes like sage leaves.
Reheating
Reheat using low heat on the stove or in the microwave, adding a splash of milk or water to refresh the sauce’s creaminess. Stir frequently until heated through to avoid scorching. Garnish fresh sage leaves and spices just before serving to maintain their vibrant flavor and texture.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While sharp cheddar and gouda create a perfect balance here, you can swap in other cheeses like mozzarella for meltiness, parmesan for sharpness, or fontina for creaminess. Just keep the total cheese amount similar to maintain the sauce’s texture.
Is canned pumpkin puree different from pumpkin pie filling?
Yes, canned pumpkin puree is just pure pumpkin without added sugars or spices, making it ideal for savory recipes like this mac and cheese. Avoid pumpkin pie filling because it contains spices and sweeteners that will alter the flavor.
Can I make this recipe vegan or dairy-free?
To make a dairy-free version, use coconut milk as suggested and choose vegan cream cheese and cheese alternatives. Nutritional yeast can boost cheesy flavor. Keep in mind the sauce texture may vary slightly but will still be delicious.
What pasta works best for this One Pot Stove-Top Pumpkin Mac and Cheese Recipe?
Short-cut pastas like elbow macaroni, shells, or small rigatoni are ideal because their shapes hold onto the creamy sauce beautifully, making every bite flavorful.
Can I prep parts of this recipe ahead of time?
You can prepare the browned butter with garlic and herbs in advance and refrigerate it, then reheat to continue cooking. Also, shredding the cheeses ahead saves time. However, the sauce and pasta are best made fresh for optimal texture.
Final Thoughts
This One Pot Stove-Top Pumpkin Mac and Cheese Recipe is a total game changer when you want something cozy, simple, and rich in flavor without fuss. It’s perfect for sharing with loved ones on chilly nights or whenever you need a little extra comfort food magic. Trust me, once you try this creamy, spiced, cheesy delight, it’ll become a fast favorite in your recipe rotation!
Print
One Pot Stove-Top Pumpkin Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This One Pot Stove-Top Pumpkin Mac and Cheese offers a creamy, comforting dish perfect for autumn or anytime you crave a cozy meal. The combination of pumpkin puree, sharp cheddar, and creamy gouda cheeses creates a rich, flavorful sauce, enhanced by aromatic herbs and warming spices like sage, thyme, paprika, and nutmeg. Made entirely in one pot, this recipe is easy to prepare, minimizing cleanup while delivering maximum taste.
Ingredients
Butter and Herbs
- 2 tablespoons salted butter
- 2 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 9 fresh sage leaves
Pasta
- 1 pound short-cut pasta (e.g., elbow macaroni, shells)
Dairy and Pumpkin
- 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: In a large pot over medium heat, melt the butter. Add the smashed garlic cloves, fresh thyme leaves, and sage leaves. Cook until the butter starts to brown and the garlic is fragrant, about 3-5 minutes. Then remove the sage leaves and set aside for garnish.
- Cook the Pasta: Toss the short-cut pasta in the browned butter to coat evenly. Add 4 cups of water and bring to a boil over high heat. Stir in 1 1/2 teaspoons of salt and cook the pasta for about 8 minutes or until al dente. Do not drain the pasta water, as it will be used for the sauce.
- Make the Creamy Sauce: Stir in the milk (coconut or whole), cubed cream cheese, and pumpkin puree into the pot with the pasta and cooking water. Cook for another 4-5 minutes, stirring occasionally, until the cream cheese melts and the sauce becomes creamy and well combined.
- Add the Cheeses and Spices: Remove the garlic cloves from the pot. Add the shredded sharp cheddar cheese, shredded creamy gouda cheese, garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Continue stirring until all the cheese is fully melted and the sauce is smooth. Optionally, chop or mash the cooked garlic cloves and stir them back into the pasta for extra flavor.
- Adjust Consistency: If the sauce is too thick, stir in an additional 1/4 cup of milk or water to reach your desired consistency. Season the mac and cheese with kosher salt and freshly ground black pepper to taste.
- Serve: Divide the pumpkin mac and cheese evenly between bowls. Top each serving with the reserved crispy sage leaves and a sprinkle of freshly grated nutmeg and black pepper for a beautiful garnish and added flavor.
Notes
- Use a sturdy large pot with a heavy bottom to prevent burning the butter and to cook the pasta evenly.
- For a dairy-free version, use canned coconut milk and a vegan cream cheese alternative and cheese substitutes.
- Be careful not to overcook the pasta; al dente texture works best to avoid mushiness after combining with the sauce.
- Adjust the seasoning spices based on your heat preference, especially the cayenne pepper.
- Reserved sage leaves add a crispy aromatic garnish; do not discard.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk or water to loosen the sauce.
