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One Pot Stove-Top Pumpkin Mac and Cheese Recipe

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4.3 from 7 reviews

This comforting One Pot Stove-Top Pumpkin Mac and Cheese is a creamy, flavorful twist on a classic favorite. Combining seasonal pumpkin puree with a blend of sharp cheddar and creamy gouda cheeses, infused with aromatic herbs and warming spices, this dish delivers rich taste and cozy vibes—all made effortlessly in a single pot.

Ingredients

Base and Flavorings

  • 2 tablespoons salted butter
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh thyme leaves
  • 9 leaves fresh sage

Pasta

  • 1 pound short-cut pasta

Cheese and Dairy

  • 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

Produce

  • 1 cup pumpkin puree

Spices and Seasonings

  • 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

  1. Melt Butter and Infuse Herbs: In a large pot over medium heat, melt the butter along with smashed garlic cloves, fresh thyme leaves, and sage leaves. Allow the butter to brown slightly around the garlic—this should take about 3 to 5 minutes. Once browned, carefully remove the sage leaves and set them aside for garnish.
  2. Cook Pasta in Herb-Butter Water: Add the short-cut pasta to the pot and toss it with the infused butter. Pour in 4 cups of water and bring to a rolling boil over high heat. Season with 1 1/2 teaspoons salt. Cook the pasta, stirring occasionally, for about 8 minutes, ensuring it cooks until just tender. Do not drain the water after cooking.
  3. Add Milk, Cream Cheese, and Pumpkin: Stir in the milk of your choice (canned coconut milk or whole milk), cream cheese cubes, and pumpkin puree directly into the pot. Continue cooking for another 4 to 5 minutes, stirring until the cream cheese has melted and the pasta reaches al dente texture.
  4. Incorporate Cheeses and Spices: Remove the garlic cloves from the pot and set aside. Add the shredded sharp cheddar and gouda cheeses along with onion powder, paprika, cayenne pepper, and nutmeg. Stir continuously until the cheeses melt fully, creating a creamy sauce. Remove the pot from heat once combined.
  5. Finish and Adjust Seasoning: If desired, chop or mash the reserved garlic cloves and stir them back into the mac and cheese. Taste and season with kosher salt and freshly ground black pepper as needed. If the sauce is too thick, thin it out by adding up to 1/4 cup more milk or water to reach your preferred consistency.
  6. Serve and Garnish: Divide the pumpkin mac and cheese evenly between bowls. Top each serving with a sprinkle of black pepper, the reserved crispy sage leaves, and a light dusting of grated nutmeg for an inviting final touch.

Notes

  • You can substitute the short-cut pasta with elbow macaroni, penne, or shells if preferred.
  • For a dairy-free version, use canned coconut milk and a dairy-free cream cheese alternative.
  • Adjust the cayenne pepper quantity to control the spice level according to your taste.
  • The browned butter and herbs add depth of flavor—do not skip this step.
  • Reserve some cheese for topping if you want an extra cheesy finish.

Find it online: https://cozyplatter.com/one-pot-stove-top-pumpkin-mac-and-cheese-recipe/