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One Pot Stove-Top Pumpkin Mac and Cheese Recipe

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4.3 from 6 reviews

This One Pot Stove-Top Pumpkin Mac and Cheese is a creamy, comforting twist on the classic mac and cheese, featuring the warm flavors of pumpkin puree, fresh herbs, and a blend of sharp cheddar and creamy gouda cheeses. Made entirely on the stovetop, this easy 30-minute recipe serves 6 and combines rich autumn spices with cheesy goodness for a delicious fall-inspired meal.

Ingredients

Dairy and Fats

  • 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

Herbs and Aromatics

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

Pasta and Vegetables

  • 1 pound short-cut pasta
  • 1 cup pumpkin puree

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

  1. Melt Butter and Infuse Flavors: In a large pot over medium heat, melt the butter with the smashed garlic cloves, fresh thyme leaves, and fresh sage leaves. Allow the butter to brown gently around the garlic for 3-5 minutes to develop a rich flavor. Once browned, remove the sage leaves and set them aside for garnish.
  2. Cook the Pasta: Add the short-cut pasta to the pot and toss it with the butter and herbs. Pour in 4 cups of water, and bring the mixture to a boil over high heat. Season with 1 1/2 teaspoons kosher salt. Cook the pasta, stirring occasionally, for about 8 minutes until it is almost al dente. Do not drain the water.
  3. Add Cream and Pumpkin: Stir in the coconut milk (or whole milk), cubed cream cheese, and pumpkin puree. Continue cooking the mixture for 4-5 more minutes, stirring until the cream cheese has melted and the pasta is fully cooked but still firm to the bite.
  4. Incorporate Cheeses and Spices: Remove the browned garlic cloves from the pot and set aside. Add the shredded sharp cheddar and creamy gouda cheese along with garlic powder, onion powder, paprika, cayenne pepper, and nutmeg to the pot. Stir the mixture until all cheeses melt into a creamy sauce.
  5. Finish with Garlic and Seasoning: Optionally, chop or mash the reserved garlic cloves and stir them into the mac and cheese. Adjust seasoning with kosher salt and black pepper to taste. If the sauce is too thick, thin it with up to 1/4 cup of additional milk or water.
  6. Serve: Divide the mac and cheese between six bowls. Garnish each serving with black pepper, the reserved sage leaves, and a dusting of grated nutmeg. Serve warm and enjoy the comforting fall flavors.

Notes

  • To make this dish dairy-free, use canned coconut milk and omit cream cheese or use a vegan alternative.
  • You can substitute sage with rosemary or omit it if unavailable, though sage adds a distinct aroma.
  • For a spicier version, increase the cayenne pepper incrementally according to your heat preference.
  • Stirring occasionally during pasta cooking prevents it from sticking and ensures even cooking.
  • This recipe works well with other short-cut pasta shapes like shells or cavatappi.
  • Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk to loosen the sauce.

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