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
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)
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
