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

Scale

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

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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.