One Pot Stove-Top Pumpkin Mac and Cheese Recipe

If you’re craving a cozy, creamy comfort food twist this season, you’re going to want to try this One Pot Stove-Top Pumpkin Mac and Cheese Recipe. It’s rich, flavorful, and best of all — made all in one pot for easy cleanup! I absolutely love how the smooth pumpkin puree blends with sharp cheddar and creamy gouda, giving this mac and cheese a subtle fall vibe without overpowering that classic cheesy goodness. Stick with me — I’m about to show you how to nail this comforting favorite in no time.

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Ingredients You’ll Need

The magic behind this One Pot Stove-Top Pumpkin Mac and Cheese Recipe lives in its simple yet thoughtful ingredients. Grab fresh herbs if you can — they really brighten the flavors — and trust me on using both cheddar and gouda for that perfect melty mix.

• Salted butter: Adds richness and helps brown the garlic and herbs for depth.
• Garlic cloves: Whole to infuse flavor; you’ll mash or remove later for a subtle garlic note.
• Fresh thyme leaves: Bring an earthy brightness that complements pumpkin beautifully.
• Fresh sage leaves: Adds a woodsy, aromatic touch, accentuating fall flavors.
• Short-cut pasta: Think macaroni or shells for the best bite and sauce cling.
• Canned coconut milk or whole milk: Keep it creamy with either; coconut milk adds a subtle sweetness.
• Cream cheese: Cubed, it melts into smooth lusciousness, enriching the sauce.
• Pumpkin puree: The star of the show, bringing velvety texture and fall vibes.
• Sharp cheddar cheese: Offers tang and that trademark mac and cheese flavor.
• Creamy gouda cheese: Melts smoothly and adds buttery notes.
• Garlic powder, onion powder, paprika, cayenne pepper, nutmeg: These spices layer flavor and warming depth.
• Kosher salt and black pepper: Essential for seasoning just right.

Variations

I love to keep this recipe flexible because everyone’s tastes and pantry stocks vary. Feel free to tweak the herbs or cheeses, or add a bit more spice if you like it with a kick!

• Vegetarian Variation: This recipe is naturally vegetarian, but you can swap butter for olive oil for a dairy-free twist.
• Spice it Up: Adding a pinch more cayenne or a dash of hot sauce will light things up if you enjoy a little heat — my family usually requests this!
• Cheese Swap: If gouda isn’t your thing, mozzarella or fontina work beautifully, just keep that creamy texture.
• Dairy-Free Version: Use coconut milk exclusively and vegan cream cheese, but note the flavor will be a bit different but still delicious.

How to Make One Pot Stove-Top Pumpkin Mac and Cheese Recipe

Step 1: Sauté Butter, Garlic & Herbs to Perfection

Start by melting the salted butter in a large pot over medium heat. Toss in the smashed garlic cloves, fresh thyme, and sage leaves. You’ll want to allow the butter to brown lightly around the garlic — this usually takes 3 to 5 minutes. This step infuses your butter with so much flavor. Watch closely so the garlic doesn’t burn; once golden, scoop out the sage leaves and set them aside for later garnishing.

Step 2: Cook Pasta Right in the Pot

Next, add your short-cut pasta right into the buttery, herb-infused pot. Give it a good toss to coat the pasta well. Pour in 4 cups of water and crank the heat up to bring it all to a boil. Don’t forget to season the water with 1 ½ teaspoons of salt — this is where you start building flavor. Cook, stirring occasionally, for about 8 minutes. The great news? You don’t drain the water afterward — that’s part of what makes this One Pot Stove-Top Pumpkin Mac and Cheese Recipe super creamy!

Step 3: Stir in Milk, Cream Cheese & Pumpkin Puree

After your pasta is just about al dente, stir in the milk, cubed cream cheese, and pumpkin puree. Keep cooking and stirring until the cream cheese melts completely and the pasta reaches that perfect “just cooked” texture — usually another 4 to 5 minutes. The pumpkin blends smoothly here, making the sauce luxuriously creamy and subtly sweet. This is the moment when your kitchen starts smelling *amazing*.

Step 4: Add Cheese and Spices for Ultimate Flavor

Now, pull out the garlic cloves you set aside earlier. You can chop or mash them and stir them back in for a mellow garlic background flavor. Next up, add your shredded sharp cheddar and creamy gouda cheeses, onion powder, paprika, cayenne, and nutmeg. Stir everything together until the cheeses melt into a velvety, smooth sauce. If it feels a little thick, thin it out by stirring in a splash (about ¼ cup) of milk or water.

Step 5: Final Seasoning and Serve

Give your pumpkin mac and cheese a taste test and season with kosher salt and freshly ground black pepper to your liking. Then, divide it into bowls and top with the reserved crispy sage leaves and a sprinkle of freshly grated nutmeg and black pepper. Trust me, these finishing touches elevate the whole experience and make it look irresistible!

How to Serve One Pot Stove-Top Pumpkin Mac and Cheese Recipe

Garnishes

I personally love the crispy fried sage leaves for garnish — they add a lovely texture contrast and a hint of herbal aroma. A fresh grind of black pepper and a light dusting of nutmeg complete the dish with a cozy aroma and a little spice kick in every bite.

Side Dishes

This pumpkin mac and cheese pairs wonderfully with a crisp green salad to add brightness and crunch. Roasted Brussels sprouts or maple-glazed carrots also complement the creamy, rich flavors perfectly for a warm fall meal.

Creative Ways to Present

For special occasions, I sometimes serve this mac and cheese in individual ramekins topped with extra cheese and crisp sage, then broil them for a golden crust. It’s a charming way to elevate a simple comfort food for guests.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The sauce thickens when chilled, so don’t worry if it seems thicker — a quick stir with a splash of milk brings it back to creamy life.

Freezing

I’ve frozen this mac and cheese successfully — just portion it into freezer-safe containers and thaw overnight in the fridge. The texture is slightly different after freezing, but still tasty and comforting.

Reheating

To reheat, warm gently on the stove over low heat, stirring in a bit of milk to loosen the sauce as needed. Microwaving also works well if you stir halfway through to ensure even warming.

FAQs

Final Thoughts

This One Pot Stove-Top Pumpkin Mac and Cheese Recipe has become one of my favorite ways to welcome the flavors of fall into a classic comfort dish. It balances creamy, cheesy richness with seasonal warmth and is super easy to whip up on a busy weeknight. I hope you’ll give it a try and find that same joy I do when my family gathers around the table, ready to devour every last bite. You’re going to love how fuss-free and delicious this recipe is — it might just become your go-to all pumpkin season long!

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