Description
This One Pot Stove-Top Pumpkin Mac and Cheese is a creamy, flavorful twist on classic mac and cheese, made with a blend of sharp cheddar and creamy Gouda cheeses combined with smooth pumpkin puree and aromatic herbs. Perfectly cooked pasta melds with a rich, spiced sauce infused with garlic, thyme, sage, and a warming mix of spices for a comforting autumn-inspired meal that comes together in just 30 minutes.
Ingredients
Herbs and Butter
- 2 tablespoons salted butter
- 2 cloves garlic, smashed
- 1 tablespoon fresh thyme leaves
- 9 leaves fresh sage
Pasta and Liquids
- 1 pound short-cut pasta
- 1 cup canned coconut milk or whole milk
Cheeses and Dairy
- 3 ounces cream cheese, cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded creamy Gouda cheese
Pumpkin and Spices
- 1 cup pumpkin puree
- 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 and Infuse Butter: In a large pot over medium heat, melt the salted butter along with smashed garlic cloves, fresh thyme leaves, and sage leaves. Allow the butter to brown around the garlic for about 3-5 minutes, releasing fragrant flavors. Once browned, remove the sage leaves from the pot and set them aside for later.
- Add Pasta and Cook: Add the short-cut pasta to the pot and toss to coat it evenly with the infused butter. Pour in 4 cups of water, then bring to a boil over high heat. Add 1 1/2 teaspoons of kosher salt for seasoning. Cook the pasta, stirring occasionally, for approximately 8 minutes until nearly tender. Do not drain the water; the pasta cooks in the liquid for the sauce base.
- Add Dairy and Pumpkin: Stir in the milk (coconut or whole), cubed cream cheese, and pumpkin puree into the pot. Continue cooking for another 4-5 minutes until the cream cheese has completely melted and the pasta is al dente, creating a creamy base.
- Incorporate Cheeses and Spices: Remove the garlic cloves and set aside. Add shredded sharp cheddar and Gouda cheeses into the pot along with garlic powder, onion powder, paprika, cayenne pepper, and nutmeg. Stir everything until the cheeses melt smoothly into a rich sauce. Remove the pot from heat.
- Mix in Garlic and Adjust Seasoning: Optionally chop or mash the reserved garlic cloves and stir them back into the mac and cheese for added garlic flavor. Taste and season with kosher salt and freshly ground black pepper as desired. If the sauce feels too thick, add 1/4 cup milk or water to loosen it to your preferred consistency.
- Serve and Garnish: Divide the creamy pumpkin mac and cheese into serving bowls. Top each serving with freshly ground black pepper, the reserved sage leaves, and a small sprinkle of grated nutmeg for an aromatic finish. Enjoy warm.
Notes
- You can substitute coconut milk with any whole milk or milk alternative according to preference.
- Use freshly grated nutmeg for the best flavor impact.
- If you prefer less heat, reduce or omit the cayenne pepper.
- The sage leaves can be fried lightly for a crispy garnish.
- This dish is best served immediately but can be refrigerated and reheated gently with extra milk added.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove-Top One Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg
