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.
Ingredients
Scale
Dairy and Butter
- 2 tablespoons salted butter
- 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 and Herbs
- 2 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 9 leaves fresh sage
- 1 cup pumpkin puree
Pasta
- 1 pound short-cut pasta
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
- 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
