One Pot Stove-Top Pumpkin Mac and Cheese Recipe

If you’re anything like me and adore cozy fall flavors, you’re going to absolutely love this One Pot Stove-Top Pumpkin Mac and Cheese Recipe. It’s creamy, comforting, and comes together in just one pot—meaning less mess and more time to enjoy. I remember the first time I whipped this up; the smell alone made my kitchen feel like a warm hug. Let me walk you through why this recipe quickly became a staple and all the tips to make it perfect every single time.

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Ingredients You’ll Need

To get this comforting One Pot Stove-Top Pumpkin Mac and Cheese Recipe just right, you’ll want to gather fresh herbs, creamy cheeses, and a good quality pumpkin puree. Each ingredient brings its own magic—whether it’s the fragrant sage or the sharp cheddar—and together they create a harmonious dish you’ll want to make again and again.

• Salted butter: Using salted butter gives you that perfect balance of richness and flavor right from the start.
• Garlic cloves: Smash them for a subtle punch without overpowering the pumpkin’s sweetness.
• Fresh thyme leaves: They add a lovely earthy brightness that pairs beautifully with the pumpkin.
• Fresh sage leaves: Sage is a fall classic—you’ll love the aroma and how it lifts the whole dish.
• Short-cut pasta: Elbow macaroni or shells work best since they hold onto the creamy sauce perfectly.
• Canned coconut milk or whole milk: Coconut milk adds a slight hint of sweetness and creaminess, but whole milk is great for a classic version.
• Cream cheese: Cubed, this melts into the sauce, making it silky and smooth.
• Pumpkin puree: Choose a pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Sharp cheddar cheese: Gives that essential cheesy tang that mac and cheese lovers crave.
• Creamy gouda cheese: This brings a rich, buttery depth to the dish that I can’t get enough of.
• Garlic powder: For an extra layer of garlic flavor without overpowering.
• Onion powder: Adds subtle savory warmth.
• Paprika: Provides a sweet, smoky note to complement the pumpkin.
• Cayenne pepper: Don’t worry—it’s just a touch to give a gentle kick.
• Nutmeg: A tiny pinch goes a long way to warming up the flavor.
• Kosher salt and black pepper: Always important for seasoning to taste.

Variations

I love how versatile this One Pot Stove-Top Pumpkin Mac and Cheese Recipe can be. Whether you want to dial up the spice or keep it super creamy and mild, there’s a way to make this your own. Don’t be afraid to experiment—it’s one of those dishes that really shines with personalization.

• Veggie Boost: I sometimes toss in sautéed spinach or roasted butternut squash cubes for extra texture and nutrition—my family never even notices!
• Dairy-Free Version: Swap the dairy cheeses for vegan cheese and use canned coconut milk—you still get that creamy feel without the dairy.
• Spicy Kick: Add a pinch more cayenne or even some red pepper flakes when stirring in the cheese for those who love a little heat.
• Herb Swap: If you don’t have fresh sage or thyme, dried herbs work in a pinch—just reduce the amount so the flavors don’t overpower.

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

Step 1: Brown the butter with herbs and garlic

Start by melting the butter in a large pot over medium heat along with the smashed garlic cloves, fresh thyme leaves, and whole sage leaves. This step is where so much flavor develops. Keep an eye on the butter—it should brown lightly around the garlic in about 3 to 5 minutes. That nuttiness deepens the sweetness of the pumpkin later on. After the butter browns, fish out the sage leaves and set them aside; they’ll become a pretty garnish later.

Step 2: Cook the pasta in the flavorful butter

Add your short-cut pasta to that fragrant butter mixture and toss it to coat. Then pour in 4 cups of water along with 1 1/2 teaspoons salt. Bring everything to a boil over high heat and cook for about 8 minutes, stirring occasionally to keep the pasta from sticking. Here’s a tip: don’t drain the water once your pasta is done—it’s going to become part of your secret sauce base to keep things creamy.

Step 3: Mix in the pumpkin and cheeses

Lower the heat slightly and stir in the milk, cubed cream cheese, and pumpkin puree. Cook gently until the cream cheese melts and the pasta is perfectly al dente—about 4 to 5 more minutes. Don’t rush this; the cream cheese needs to melt fully to get that velvety texture. At this point, pick out the garlic cloves and set them aside; you’ll be folding some garlic back in later.

Step 4: Melt in the shredded cheeses and spices

Sprinkle in the shredded sharp cheddar and creamy gouda cheeses, followed by onion powder, paprika, cayenne pepper, and nutmeg. Stir everything together until the cheeses melt into a luscious sauce that clings to each noodle. Remove from the heat now to avoid overcooking the cheese. If the sauce feels too thick, add a splash (about 1/4 cup) of milk or water to loosen it up—creamy perfection is the goal here!

Step 5: Finish with seasoned garlic and final seasoning

Remember those reserved garlic cloves? Mash or finely chop them and stir them back into the pasta for little bursts of gentle garlic flavor. Season the mac and cheese with kosher salt and freshly ground black pepper to taste. The reserved sage leaves get sprinkled on top for a gorgeous, aromatic finish, and a touch of grated nutmeg seals the deal as a final warming note.

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

Garnishes

I love topping this pumpkin mac and cheese with those crispy reserved sage leaves—they add a beautiful texture and a pop of fresh herbal aroma. A sprinkle of freshly grated nutmeg or a dash of cracked black pepper right before serving also makes the dish look and taste extra special.

Side Dishes

Because this One Pot Stove-Top Pumpkin Mac and Cheese is so rich and filling, I like to pair it with simple, fresh sides—think a crisp green salad with a lemon vinaigrette or roasted Brussels sprouts. If you want to make it heartier, crispy bacon or sautéed mushrooms on the side work wonders.

Creative Ways to Present

For special occasions, I’ve spooned this mac and cheese into cute ramekins, topped with crispy sage and a drizzle of browned butter. Kids love it served in a hollowed-out mini pumpkin bowl—that presentation is always a hit at fall gatherings!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for up to three days. The sauce might thicken as it sits—just stir in a little milk before reheating to loosen it back up.

Freezing

Freezing works well if you want to save some for later. I portion the mac and cheese into smaller containers, leaving some room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk to bring back the creaminess. Microwaving works too, just heat in short bursts and stir in between.

FAQs

Final Thoughts

This One Pot Stove-Top Pumpkin Mac and Cheese Recipe holds a special place in my heart—it’s quick, simple, and so full of cozy fall vibes that I find myself making it throughout the season. I hope you give it a try and feel the same warm satisfaction with every creamy bite. Trust me, once you make it, you’ll want to keep this one in your regular rotation, especially when you want comfort food without fuss. Happy cooking, friend!

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