If you’re craving a cozy, comforting dish that feels like a warm hug on a chilly day, you absolutely must try this One Pot Stove-Top Pumpkin Mac and Cheese. It’s a brilliant twist on classic mac and cheese, bringing creamy pumpkin puree, sharp cheddar, and luscious gouda all together in one pot for an effortless yet deeply flavorful meal. The balance of aromatic herbs, gentle spice, and the rich cheesy sauce makes every bite irresistible, and best of all, cleanup is a breeze since everything cooks right in the same pot. This recipe truly transforms a humble weeknight dinner into something special and memorable!

One Pot Stove-Top Pumpkin Mac and Cheese Recipe

Ingredients You’ll Need

These ingredients are wonderfully simple but play essential roles in making this One Pot Stove-Top Pumpkin Mac and Cheese come alive. Each component brings unique taste, texture, or color—from the earthy pumpkin puree to the sharp bite of cheddar and the fragrant fresh herbs.

2 tablespoons salted butter: Creates a rich, nutty base to brown the garlic and herbs, adding depth.
2 cloves garlic, smashed: Infuses the butter with gentle, aromatic flavor without overpowering the dish.

1 tablespoon fresh thyme leaves: Adds a subtle earthiness and herbal brightness.
9 leaves fresh sage: Offers a slightly peppery aroma that complements the pumpkin beautifully.

1 pound short-cut pasta: The classic mac shape holds onto the creamy sauce perfectly.
1 cup canned coconut milk or whole milk: Provides creaminess and a touch of sweetness to balance the spices.
3 ounces cream cheese, cubed: Helps develop extra creaminess and smooth texture in the sauce.

1 cup pumpkin puree: The star ingredient adding natural sweetness and that gorgeous autumn color.
1 1/2 cups shredded sharp cheddar cheese: Brings tangy, sharp flavor that cuts through the creaminess.
1 1/2 cups shredded creamy gouda cheese: Offers a buttery, mellow richness for perfect balance.

1 teaspoon garlic powder: Enhances the garlic flavor evenly throughout the dish.
1 teaspoon onion powder: Adds subtle savory undertones that round out the cheese sauce.
1 teaspoon paprika: Gives a gentle smokiness and vibrant color.

1/4 teaspoon cayenne pepper: Introduces a mild kick that wakes up the flavors.
1/4 teaspoon nutmeg: Classic pumpkin spice that complements the savory notes beautifully.
Kosher salt and black pepper: Essential seasoning to bring all the flavors together perfectly.

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

Step 1: Brown the Butter and Infuse with Herbs

Start by melting the salted butter in a large pot over medium heat, then add the smashed garlic, fresh thyme leaves, and sage leaves. Allow the butter to brown around the garlic for 3 to 5 minutes—it will develop a wonderful nutty flavor that serves as the bedrock for your sauce. Just be sure to watch it carefully so it doesn’t burn! Once browned, remove the sage leaves and set them aside for garnishing later.

Step 2: Cook the Pasta Directly in the Pot

Next, toss the pasta into the pot with your herb-infused butter. Add 4 cups of water along with 1 1/2 teaspoons kosher salt, then bring everything to a rolling boil over high heat. Let the pasta cook, stirring occasionally for about 8 minutes. The magic here is that you don’t drain the water; it becomes part of your creamy sauce, helping the noodles cook and absorb flavor simultaneously.

Step 3: Add Dairy and Pumpkin Puree for Creaminess

Once your pasta is almost al dente, stir in the milk (either canned coconut milk or whole milk), the cubed cream cheese, and the pumpkin puree. Continue cooking for about 4 to 5 more minutes, stirring gently until the cream cheese melts smoothly and the pasta finishes cooking. This step gives your mac and cheese that luscious, silky texture with a subtle sweetness from the pumpkin.

Step 4: Melt the Cheeses and Season

Remove the garlic cloves from the pot and set aside (you can mash them and stir them back in for extra garlic flavor if you like). Add the shredded sharp cheddar and creamy gouda cheeses, followed by garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Stir everything together until the cheeses fully melt into a velvety, thick sauce clinging to every noodle. At this stage, taste and season with kosher salt and black pepper to your preference.

Step 5: Adjust Consistency and Serve

If your sauce feels a bit thick, simply add a splash (about 1/4 cup) of milk or water to loosen it slightly—creamy mac and cheese should just coat the pasta, not drown it. Divide the warm pasta into bowls, then finish each serving with a dusting of freshly grated nutmeg, freshly ground black pepper, and the crispy reserved sage leaves on top. This final touch adds an herbaceous crunch and elevated flavor.

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

Garnishes

Simple garnishes can take this One Pot Stove-Top Pumpkin Mac and Cheese from delicious to dazzling. The reserved fried sage leaves add an elegant, crispy note that contrasts perfectly with the creamy pasta. A sprinkle of freshly grated nutmeg and cracked black pepper enhances the warm, earthy flavors and brings a lovely aroma as you dig in. For a little extra pop, try toasted pumpkin seeds for a subtle crunch or a drizzle of browned butter for richness.

Side Dishes

This mac and cheese is hearty and comforting on its own, but pairing it with crisp, fresh sides can create a delightful balance. Consider a bright green salad with tangy vinaigrette to cut through the richness, or roasted Brussels sprouts with a lemony finish for something savory that complements the pumpkin flavors. Warm, crusty bread or garlic knots also make excellent companions to mop up the luscious cheese sauce.

Creative Ways to Present

For gatherings or cozy family dinners, serve this One Pot Stove-Top Pumpkin Mac and Cheese in individual oven-safe ramekins, topping each with breadcrumbs and broiling briefly until golden and bubbly. It makes a fun presentation that everyone will love. Alternatively, try stirring in cooked crispy bacon or caramelized onions before serving for an indulgent twist. You can also sprinkle chopped fresh herbs like parsley or chives on top for a vibrant, fresh note.

Make Ahead and Storage

Storing Leftovers

Leftover One Pot Stove-Top Pumpkin Mac and Cheese keeps beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making it an even tastier lunch or dinner the next day. Just be sure to cool it completely before refrigerating.

Freezing

If you want to stash away portions for later, this dish freezes well. Pack the cooled mac and cheese into freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. It should last up to 2 months in the freezer. Keep in mind, the texture of some cheeses may change slightly upon thawing, but reheating with a splash of milk will bring it back to creamy perfection.

Reheating

To reheat, gently warm your pumpkin mac and cheese on the stovetop over low heat or in the microwave. Add a splash of milk or water to loosen the sauce as it warms, stirring frequently so it heats through evenly without drying out. This way, you can enjoy that fresh-from-the-pot taste again with minimal effort.

FAQs

Can I use other types of cheese in this recipe?

Absolutely! While sharp cheddar and gouda provide a wonderful flavor balance, feel free to experiment with cheeses like mozzarella for extra creaminess, fontina for nuttiness, or gruyere for a slightly sweet and savory profile. Just pick cheeses that melt well for the best results.

Is canned pumpkin puree different from pumpkin pie filling?

Yes—it’s important to use pure pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that can alter the flavor and consistency of your mac and cheese. Pure pumpkin puree gives you that natural pumpkin taste without any extra sweetness or seasoning.

Can I make this recipe vegan or dairy-free?

You can! Use a plant-based butter and substitute the cream cheese, cheddar, and gouda with your favorite vegan cheese alternatives that melt well. The coconut milk option already sets you up nicely for a dairy-free base. The flavor will be slightly different but still comforting and delicious.

Why do you cook the pasta in the same pot rather than boiling separately?

Cooking the pasta directly in the pot with butter and herbs helps it absorb more flavor right from the start and allows the starchy pasta water to become part of the sauce, making it naturally thicker and silkier. It also saves time and dishes, which is a big win on busy days!

Can I add protein to this dish?

Definitely! Stirring in cooked shredded chicken, crumbled sausage, or crispy bacon before serving can add a savory protein boost that pairs wonderfully with the pumpkin and cheese flavors.

Final Thoughts

If you’re ready to fall in love with your new favorite comfort food, don’t hesitate to give this One Pot Stove-Top Pumpkin Mac and Cheese a try. It’s the perfect blend of creamy, cheesy, and cozy autumn flavors all cooked in one simple pot. Whether you’re feeding family, friends, or just indulging yourself, this dish promises warmth, satisfaction, and a handful of moments you’ll savor long after the last bite. Happy cooking!

One Pot Stove-Top Pumpkin Mac and Cheese Recipe

★★★★★

5.2 from 28 reviews

Author: Mariam

Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This comforting One Pot Stove-Top Pumpkin Mac and Cheese combines the creamy richness of sharp cheddar and gouda cheeses with the warm, earthy flavors of pumpkin and aromatic herbs. Perfect for autumn or any cozy night in, this easy-to-make dish blends savory spices and a hint of heat for a unique twist on a classic favorite.

Instructions

Melt Butter and Infuse Herbs: Melt the butter in a large pot over medium heat along with the smashed garlic, fresh thyme leaves, and sage. Allow the butter to brown around the garlic for 3-5 minutes, which will infuse the butter with herb and garlic flavor. Once browned, remove the sage leaves and set them aside for garnish.

Add Pasta and Boil: Add the short-cut pasta to the pot and toss it with the infused butter to coat well. Pour in 4 cups of water and bring the mixture to a boil over high heat. Add 1 1/2 teaspoons of kosher salt to the boiling water. Cook the pasta, stirring occasionally, for about 8 minutes until it is almost al dente. Do not drain the water.
Add Creams and Pumpkin: Stir in the coconut or whole milk, cubed cream cheese, and pumpkin puree into the pot with the pasta. Continue to cook for an additional 4-5 minutes, stirring occasionally, until the cream cheese has melted and the pasta reaches a tender yet firm al dente texture.
Melt Cheeses and Add Spices: Remove the garlic cloves from the pot and set aside. Add the shredded sharp cheddar and gouda cheeses, garlic powder, onion powder, paprika, cayenne pepper, and nutmeg to the pasta mixture. Stir continuously until the cheeses have melted completely and the sauce is creamy and well combined. Remove the pot from heat.

Season and Adjust Consistency: Optionally chop or mash the softened garlic cloves and stir them back into the pasta for enhanced garlic flavor. Season the mixture with kosher salt and freshly ground black pepper to taste. If the sauce feels too thick, add up to 1/4 cup more milk or water to achieve your desired creamy consistency.
Serve and Garnish: Divide the pumpkin mac and cheese evenly between bowls. Garnish each serving with freshly ground black pepper, the reserved sage leaves, and a sprinkle of grated nutmeg for an aromatic finish. Serve immediately while warm and creamy.

Notes

You can substitute short-cut pasta with elbow macaroni or shells based on preference.

Use coconut milk for a dairy-free option; otherwise whole milk provides a richer flavor.
Adjust the cayenne pepper amount to control the heat level according to taste.
Fresh sage leaves add a lovely aromatic garnish but can be omitted if unavailable.

Leftovers can be refrigerated and reheated gently with a splash of milk to restore creaminess.

Prep Time: 10 minutes
Cook Time: 15 minutes

Category: Main Course
Method: Stove-Top One Pot Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 4g

Sodium: 480mg
Fat: 22g
Saturated Fat: 13g

Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g

Fiber: 3g
Protein: 16g
Cholesterol: 65mg

Keywords: pumpkin mac and cheese, one pot pasta, creamy pumpkin pasta, fall recipes, easy comfort food, pumpkin cheese pasta