Description
This comforting One Pot Stove-Top Pumpkin Mac and Cheese combines creamy pumpkin puree with sharp cheddar and Gouda cheeses for a rich, flavorful twist on a classic favorite. Infused with fresh herbs and warming spices, this easy-to-make dish comes together quickly in just one pot, perfect for a cozy weeknight meal.
Ingredients
Scale
Herbs and Butter
- 2 tablespoons salted butter
- 2 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 9 fresh sage leaves
Pasta and Dairy
- 1 pound short-cut pasta
- 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
- 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
- Infuse Butter with Herbs: Melt the butter in a large pot over medium heat with the smashed garlic, fresh thyme leaves, and sage leaves. Allow the butter to brown slightly around the garlic, about 3-5 minutes. Once browned, remove and set aside the sage leaves for garnish.
- Cook Pasta: Add the short-cut pasta to the pot and toss to coat with the flavored butter. Pour in 4 cups of water and bring to a boil over high heat. Add 1 1/2 teaspoons kosher salt. Cook the pasta, stirring occasionally, for about 8 minutes until almost tender but still with a little bite (al dente). Do not drain the pasta water.
- Add Dairy and Pumpkin: Stir in the milk, cubed cream cheese, and pumpkin puree. Continue cooking for 4-5 minutes, stirring frequently, until the cream cheese has melted fully and the pasta is perfectly al dente.
- Add Cheese and Spices: Remove the garlic cloves from the pot and set aside. Add the shredded sharp cheddar and Gouda cheeses along with garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Stir continuously until the cheeses melt into a smooth, creamy sauce. Remove the pot from the heat.
- Finalize Flavors: Optional: chop or mash the softened garlic cloves and stir them back into the pasta for an extra garlic punch. Season the mac and cheese with kosher salt and black pepper to taste. If the sauce is too thick, thin it out with 1/4 cup of milk or water as needed.
- Serve: Portion the pumpkin mac and cheese into bowls. Garnish with the reserved sage leaves, a sprinkle of freshly grated nutmeg, and a crack of black pepper. Enjoy warm.
Notes
- This deliciously simple pumpkin mac and cheese is made all in one pot, making cleanup quick and easy.
- The recipe uses a combination of sharp cheddar and creamy Gouda for a perfect balance of flavor and meltability.
- Using canned coconut milk is a great dairy-free option for creaminess and subtle sweetness.
- Adjust the cayenne pepper to your preferred spice level for a little extra warmth.
- Reserve some of the cooking water to thin out the sauce if it becomes too thick as it cools.
Nutrition
- Serving Size: 1 serving
- Calories: 617 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 75 mg
