Description
This One Pot Stove-Top Pumpkin Mac and Cheese is a creamy, comforting dish that combines the savory flavors of sharp cheddar and gouda with the subtle sweetness of pumpkin puree. Enhanced with a blend of spices and fresh herbs like thyme and sage, this recipe delivers a rich and flavorful twist on classic mac and cheese, all cooked conveniently in a single pot within 30 minutes.
Ingredients
Scale
Herbs and Butter
- 2 tablespoons salted butter
- 2 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 9 fresh sage leaves
Pasta and Liquids
- 1 pound short-cut pasta
- 1 cup canned coconut milk or whole milk
- 3 ounces cream cheese, cubed
- 4 cups water
Cheeses
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded creamy gouda cheese
Spices and Seasonings
- 1 cup pumpkin puree
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg, plus extra for garnish
- Kosher salt, to taste (about 1 1/2 teaspoons for cooking plus extra for seasoning)
- Black pepper, to taste
Instructions
- Melt Butter and Infuse Herbs: In a large pot over medium heat, melt the butter along with the smashed garlic cloves, fresh thyme leaves, and sage leaves. Allow the butter to brown slightly around the garlic, about 3 to 5 minutes, to develop a rich, nutty flavor. Once browned, carefully remove the sage leaves and set them aside for garnish.
- Cook Pasta in Herb Butter: Add the short-cut pasta to the pot and toss it with the infused butter to coat evenly. 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 season the pasta water. Cook, stirring occasionally, until pasta is almost tender, about 8 minutes; do not drain the water.
- Add Dairy and Pumpkin: Stir in the canned coconut or whole milk, cubed cream cheese, and pumpkin puree. Continue cooking and stirring until the cream cheese has melted completely and the pasta reaches al dente texture, approximately 4 to 5 minutes. This step thickens the sauce and integrates the pumpkin flavor throughout.
- Incorporate Cheeses and Spices: Remove the garlic cloves from the pot and set aside for optional use. Add shredded sharp cheddar and creamy gouda cheeses to the pasta mixture along with garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Stir continuously until the cheeses have melted and the sauce is smooth and creamy. Remove the pot from heat to avoid overcooking.
- Final Seasoning and Adjust Consistency: Optionally, chop or mash the reserved garlic cloves and stir them back into the pasta for an extra garlic punch. Taste and season with kosher salt and black pepper as needed. If the sauce is too thick, add up to 1/4 cup of milk or water to achieve the desired creaminess.
- Serve and Garnish: Divide the pumpkin mac and cheese among serving bowls. Top each portion with freshly ground black pepper, the reserved sage leaves for texture and aroma, and a light dusting of grated nutmeg. Serve hot and enjoy the comforting flavors.
Notes
- This recipe is a quick and easy one-pot meal, perfect for busy weeknights, taking just 30 minutes from start to finish.
- Using fresh sage and thyme adds a wonderful herbal dimension that complements the sweetness of the pumpkin.
- The combination of sharp cheddar and creamy gouda creates a rich, balanced cheese sauce.
- Coconut milk can be used as a dairy-free alternative, giving a subtle sweetness and creaminess.
- Adjust the cayenne pepper to control the spiciness to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 617 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 75 mg
