One Pot Stove-Top Pumpkin Mac and Cheese Recipe
If you have a soft spot for cozy, creamy comfort food with a seasonal twist, you’re going to fall head over heels for this One Pot Stove-Top Pumpkin Mac and Cheese Recipe. It brings together the rich creaminess of cheddar and gouda cheeses with the smooth, earthy sweetness of pumpkin puree, all rounded out by a flavorful duo of browned butter, fresh herbs, and warming spices. What’s really magical is how effortless this dish is—cooked entirely in one pot on the stove, making cleanup a breeze while delivering maximum flavor and indulgence. It’s perfect for chilly evenings when you want something warm, satisfying, and just a little bit special.
Ingredients You’ll Need
Gathering your ingredients for this One Pot Stove-Top Pumpkin Mac and Cheese Recipe is delightfully simple, yet each component plays a vital role. From the creamy cheeses to the fragrant herbs, every ingredient contributes texture, color, and distinct layers of flavor that make this dish truly memorable.
- Salted butter: Creates a rich, nutty base when browned, infusing the dish with deep flavor.
- Garlic cloves: Adds fragrant warmth; smashing them releases their essence without overpowering.
- Fresh thyme leaves: Provide a subtle earthy brightness that complements the pumpkin beautifully.
- Fresh sage leaves: Get crisped in the butter for a delightful finishing garnish with herbal notes.
- Short-cut pasta (e.g., elbow macaroni or shells): Perfect for holding onto every bit of creamy sauce with every bite.
- Canned coconut milk or whole milk: Brings creaminess and balances richness without heaviness.
- Cream cheese: Adds an ultra-smooth, tangy creaminess that helps thicken the sauce.
- Pumpkin puree: The star ingredient that lends velvety texture and fall-inspired sweetness.
- Shredded sharp cheddar cheese: Offers a classic mac and cheese tang that melts beautifully.
- Shredded creamy gouda cheese: Gives a luscious, mellow depth and richness.
- Garlic powder, onion powder, paprika: Layered spices that add warmth and complexity.
- Cayenne pepper: Just a touch to add a gentle kick.
- Nutmeg: Brings subtle, aromatic sweetness that ties everything together.
- Kosher salt and black pepper: To season and enhance all the flavors perfectly.
How to Make One Pot Stove-Top Pumpkin Mac and Cheese Recipe
Step 1: Brown the Butter and Infuse with Herbs
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, letting them cook gently until the butter takes on a golden brown color and becomes fragrant—this usually takes about 3 to 5 minutes. This step builds a nutty, herbaceous foundation for your cheese sauce. Once browned, remove the sage leaves carefully; you’ll use them later as a crispy garnish.
Step 2: Cook the Pasta Directly in the Butter
Next, toss your pasta right into the pot, coating each piece evenly in that aromatic browned butter. Pour in 4 cups of water, sprinkle in 1 1/2 teaspoons of salt, and bring to a boil over high heat. Let the pasta cook uncovered until al dente, around 8 minutes. The beauty here is you don’t drain the pasta water—the starchy liquid will help create a rich, creamy sauce.
Step 3: Bring in the Creamy Pumpkin Sauce
Stir in the milk, cream cheese cubes, and luscious pumpkin puree straight into the pot. Simmer gently for 4 to 5 minutes, stirring frequently until the cream cheese dissolves fully and everything melds into a smooth, silky sauce. This creamy pumpkin mixture adds incredible depth and falls perfectly into the cozy comfort food category.
Step 4: Melt in the Cheeses and Spices
Take out the garlic cloves if you prefer a milder taste, or mash and stir them back in for extra garlic goodness. Then add the shredded sharp cheddar and creamy gouda cheeses along with garlic powder, onion powder, paprika, cayenne, and nutmeg. Stir continuously until the cheeses melt completely and the sauce becomes velvety and cohesive. Adjust seasoning with salt and pepper according to your taste.
Step 5: Adjust Sauce Consistency
If you find the sauce too thick, feel free to add a splash of milk or some reserved pasta water to loosen it up to your desired creaminess. This gives you total control over the texture, so it’s just right for spooning into your bowl.
Step 6: Serve with Flair
Divide this dreamy One Pot Stove-Top Pumpkin Mac and Cheese Recipe among your serving bowls and top each with the crispy sage leaves you set aside earlier. A finishing dusting of freshly grated nutmeg and a grinding of black pepper will add a festive touch and highlight the autumnal flavors.
How to Serve One Pot Stove-Top Pumpkin Mac and Cheese Recipe
Garnishes
Adding garnishes turns this dish from humble comfort to eye-catching delight. Besides the crispy sage leaves, consider a sprinkle of toasted pumpkin seeds for crunch or a handful of chopped fresh parsley for color pop. A drizzle of browned butter over the top can amplify the rich, nutty flavors even further.
Side Dishes
This pumpkin mac and cheese pairs wonderfully with crisp green salads dressed in tangy vinaigrette, roasted Brussels sprouts, or even a light slaw with apple and fennel for contrast. These sides add freshness and balance to the richness of the dish, making the meal feel complete without overwhelming your palate.
Creative Ways to Present
Serve this cozy mac and cheese in mini cast iron skillets or rustic ramekins for an inviting individual portion. For more casual occasions, scoop it onto a large communal platter and sprinkle with extra herbs and spices for guests to help themselves. You could also bake it briefly with a breadcrumb topping for an irresistible golden crust finish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making for an even tastier second helping.
Freezing
This One Pot Stove-Top Pumpkin Mac and Cheese Recipe freezes well if you want to prep ahead. Portion into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
When warming up leftovers, add a splash of milk and stir over low heat to revive that creamy consistency. Gentle reheating prevents the cheese from separating and keeps the texture smooth and indulgent, just like the first time you made it.
FAQs
Can I use regular milk instead of coconut milk?
Absolutely! Whole milk works beautifully here, adding creamy richness without overpowering the delicate pumpkin flavor. Coconut milk gives a subtle tropical hint, but both are great choices.
What pasta shape is best for this recipe?
Short-cut pasta shapes like elbow macaroni or shells are ideal because their nooks and curves capture the cheesy sauce perfectly. You can experiment with other small shapes if preferred!
Is this recipe suitable for vegetarians?
Yes, it’s vegetarian-friendly as long as you use cheeses made without animal rennet. The butter and cheeses provide plenty of flavor without any meat involved.
Can I make this recipe vegan?
With substitutions like vegan butter, plant-based cream cheese, non-dairy milk, and vegan cheeses, you can definitely create a tasty vegan version, though the flavor profile will shift slightly.
How spicy is this dish?
The cayenne pepper adds just a gentle warmth that complements the pumpkin’s sweetness without being overpowering. You can easily adjust the amount to suit your heat preference.
Final Thoughts
There’s something so heartwarming about making and sharing this One Pot Stove-Top Pumpkin Mac and Cheese Recipe. It’s a delicious way to welcome fall’s flavors into your kitchen with minimal fuss and maximum comfort. Once you try it, I’m sure it’ll become one of your go-to cozy dishes for any occasion. So grab your pot, gather your ingredients, and get ready to enjoy your new favorite creamy, cheesy, pumpkin-infused meal!
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One Pot Stove-Top Pumpkin Mac and Cheese Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This one-pot stove-top pumpkin mac and cheese recipe combines the comforting creaminess of classic mac and cheese with the seasonal, velvety richness of pumpkin puree and warm spices. Cooked entirely in one pot, this easy, flavorful dish features a blend of sharp cheddar and gouda cheeses, fragrant butter infused with thyme and sage, and a smooth, creamy sauce perfect for cozy fall meals.
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)
Milk and Cheese
- 1 cup canned coconut milk or whole milk
- 3 ounces cream cheese, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded creamy gouda cheese
Vegetables and Spices
- 1 cup pumpkin puree
- 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 salted butter. Add the smashed garlic cloves, fresh thyme leaves, and sage leaves. Cook until the butter starts to brown and the garlic becomes fragrant, approximately 3 to 5 minutes. Remove and set aside the sage leaves for garnish.
- Cook the Pasta: Toss the pasta in the browned butter to coat evenly. Add 4 cups of water and increase the heat to high, bringing it to a boil. Stir in 1 1/2 teaspoons of kosher salt. Cook the pasta for about 8 minutes, or until al dente, ensuring the pasta absorbs the flavors. Do not drain the water.
- Make the Creamy Sauce: Stir in the milk (coconut or whole), cubed cream cheese, and pumpkin puree into the pot. Continue cooking for 4 to 5 minutes, stirring occasionally, until the cream cheese melts and the sauce becomes creamy and smooth.
- Add the Cheeses and Spices: Remove the garlic cloves from the pot. Stir in shredded sharp cheddar and gouda cheeses alongside garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Continue stirring until all the cheese melts fully and the sauce is smooth. Optionally, chop or mash the cooked garlic cloves and incorporate them back into the mac and cheese for extra flavor.
- Adjust Consistency: If the sauce is too thick, thin it by adding up to 1/4 cup of milk or water. Season the mac and cheese with additional salt and freshly ground black pepper to your taste preference.
- Serve: Divide the pumpkin mac and cheese into bowls. Garnish with the reserved crispy sage leaves, freshly grated nutmeg, and a sprinkle of black pepper for a flavorful and elegant finish.
Notes
- Use short-cut pasta shapes like elbow macaroni or shells for best texture and sauce retention.
- You can substitute whole milk with canned coconut milk to make this dish dairy-free but note the flavor profile will change slightly.
- Keep the cooking water for the pasta in the pot as it helps create the creamy sauce with starch.
- For a spicier kick, adjust the cayenne pepper quantity or garnish with chili flakes.
- Fresh herbs like thyme and sage add deep aromatics but can be adjusted based on preference or availability.
- Be careful not to overcook the pasta; it should remain al dente as it will continue cooking slightly when mixed with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
