Description
This comforting One Pot Stove-Top Pumpkin Mac and Cheese combines creamy, cheesy goodness with the subtle sweetness and warmth of pumpkin and aromatic herbs. Cooked entirely on the stovetop in one pot, it’s a quick and easy fall-inspired twist on classic mac and cheese, perfect for a cozy weeknight meal or festive gathering.
Ingredients
Scale
Butter & 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 & 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 & 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 for about 3-5 minutes, until the butter begins to brown and the garlic becomes fragrant. Remove the sage leaves and set them aside for garnish.
- Cook the Pasta: Add the pasta to the pot and toss it in the browned butter to coat evenly. Pour in 4 cups of water and bring to a boil over high heat. Add 1 1/2 teaspoons of kosher salt. Cook the pasta uncovered for about 8 minutes, or until al dente. Do not drain the water; the pasta will cook in the sauce.
- Make the Creamy Sauce: Stir in the milk (coconut or whole), cream cheese cubes, and pumpkin puree. Lower the heat to medium and cook for another 4-5 minutes. Stir continuously until the cream cheese is fully melted and the sauce turns creamy and smooth.
- Add the Cheeses and Spices: Remove the garlic cloves from the pot. Add the shredded sharp cheddar, gouda cheeses, garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Stir thoroughly until all the cheese melts, and the sauce is thick and velvety. Optionally, chop or mash the garlic cloves and stir them back into the mix for extra flavor.
- Adjust Consistency: If the sauce seems too thick, add up to 1/4 cup more milk or water gradually until you reach your desired consistency. Taste and season with kosher salt and freshly ground black pepper according to your preference.
- Serve: Divide the pumpkin mac and cheese among bowls. Garnish with the reserved crispy sage leaves, a dusting of freshly grated nutmeg, and a sprinkle of black pepper. Serve warm and enjoy!
Notes
- Using canned pumpkin puree adds a lovely fall flavor and creamy texture to the mac and cheese.
- Brown the butter carefully to bring out nutty flavors but avoid burning it.
- You can substitute whole milk with coconut milk for a dairy-free version, but note it will change the flavor slightly.
- Reserve the sage leaves to crisp up nicely in browned butter for a delicious garnish.
- Adjust spice levels to taste, especially cayenne pepper, to control the heat.
- Do not drain the pasta water—this helps the sauce develop and coat the pasta perfectly.
- Freshly grated nutmeg adds subtle warmth; avoid using pre-ground nutmeg for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
