One Pot Stove-Top Pumpkin Mac and Cheese: Cozy Fall Comfort in 30 Minutes

There’s something magical about fall, isn’t there? The air turns crisp, scarves come out of hiding, and suddenly pumpkin finds its way into everything. But if you’ve ever thought pumpkin was reserved for lattes and pies, let me introduce you to your new weeknight lifesaver: Pumpkin Mac and Cheese.

This one pot recipe is everything your tired, chilly self needs on a Tuesday night—or really any night. It’s cozy, creamy, and comes together in under 30 minutes without dirtying every pan in your kitchen. Yes, friend, your dishwasher can finally take a night off.

The best part? This stove-top mac and cheese is as versatile as it is comforting. Need a quick family dinner? Done. Want to impress guests with a dish that screams fall comfort food? You’re covered. Oh, and did I mention it’s basically pasta wrapped in a velvety pumpkin-cheese hug? Because it is.

Why You’ll Love This Pumpkin Mac and Cheese

• One pot magic: Less cleanup, more time for cozying up with a blanket and Netflix.

• Creamy pasta bliss: Thanks to a combo of cheddar, gouda, and cream cheese, the sauce is indulgently smooth.

• Fall flavors in every bite: Pumpkin puree, nutmeg, and sage give it that seasonal flair.

• Family-friendly: Even picky eaters will dive right in (pumpkin haters included).

Ingredients You’ll Need

• 2 tbsp salted butter (30 g)

• 2 cloves garlic, smashed

• 1 tbsp fresh thyme leaves (3 g)

• 9 fresh sage leaves

• 1 lb short-cut pasta (450 g)

• 1 cup canned coconut milk or whole milk (240 ml)

• 3 oz cream cheese, cubed (85 g)

• 1 cup pumpkin puree (240 g)

• 1 ½ cups shredded sharp cheddar cheese (170 g)

• 1 ½ cups shredded creamy Gouda cheese (170 g)

• 1 tsp garlic powder (3 g)

• 1 tsp onion powder (3 g)

• 1 tsp paprika (2 g)

• ¼ tsp cayenne pepper (1 g)

• ¼ tsp nutmeg (1 g)

• Kosher salt and freshly ground black pepper

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

1. Flavor base: In a large pot, melt the butter with garlic, thyme, and sage until the butter browns slightly (3–5 minutes). Remove sage leaves for garnish.

2. Cook pasta: Stir in the pasta, add 4 cups water and 1 ½ tsp salt. Boil for 8 minutes until almost tender. Do not drain.

3. Make it creamy: Reduce heat. Stir in milk, cream cheese, and pumpkin puree. Cook 4–5 minutes until the pasta is al dente and cream cheese melts.

4. Cheese time: Remove garlic cloves. Stir in cheddar, gouda, and spices until melted and smooth. Mash garlic back in if you like.

5. Serve & garnish: Spoon into bowls, top with sage, black pepper, and a sprinkle of nutmeg.

Cooking Tips for the Creamiest Pumpkin Pasta

Here’s the truth: mac and cheese doesn’t like to be rushed. Let the pasta simmer gently in that sauce so it soaks up all the flavor. Want your sauce extra velvety? Use freshly shredded cheese—it melts better than pre-shredded.

If your pasta drinks up more liquid than expected, don’t panic. Just add a splash of milk or water to loosen it back up. And if your garlic cloves look a little too toasty, mash them in anyway—the flavor is divine.

A Little Story From My Kitchen

The first time I tested this recipe, my kids peeked in the pot, wrinkled their noses, and declared, “Pumpkin doesn’t belong in pasta.” Challenge accepted.

Fast forward 20 minutes later, they were not only eating it, they were fighting over who got the last spoonful. That’s when I knew I had a winner. Now, every October, this dish makes its way into our dinner rotation. It’s become our edible version of pulling out the fall decorations—a sign that cozy season has officially begun.

What to Serve with Pumpkin Mac and Cheese

This dish is hearty enough to shine on its own, but if you’re looking for balance, pair it with:

• A crisp green salad with apples and walnuts.

• Roasted Brussels sprouts or broccoli for a little crunch.

• Warm garlic bread (because when in doubt, add bread).

And if you’re serving this for a fall gathering? A glass of cider or a pumpkin beer rounds it out beautifully.

How to Store Leftovers

If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days. The pasta will thicken as it sits, so when reheating, stir in a splash of milk to bring back that silky texture.

Freezing? Technically, yes—but creamy sauces can separate after thawing. If you do freeze, reheat slowly on the stove with extra cheese stirred in (because honestly, more cheese fixes everything).

FAQs

Can I make this ahead of time?

Yes! Cook as directed, then reheat gently with a little extra milk before serving.

Can I swap the cheeses?

Absolutely. Try fontina, mozzarella, or even a little Parmesan for depth.

Is coconut milk noticeable?

Not at all—it adds creaminess without a strong coconut flavor. Whole milk works great too.

What’s the best pasta shape?

Short-cut pasta like shells, elbows, or cavatappi holds the sauce beautifully.

Can I make it spicier?

Yes! Add more cayenne or even a pinch of red pepper flakes.

Cozy Nights Call for Pumpkin Mac and Cheese

When the days get shorter and the sweaters get thicker, nothing beats a steaming bowl of this Pumpkin Mac and Cheese. It’s creamy, comforting, and ready in one pot—proof that delicious fall comfort food doesn’t have to take all day.

So next time you’re craving something cozy, grab that can of pumpkin and let this creamy pasta work its magic. Your family (and your taste buds) will thank you.

Discover more delicious recipes by following me on Facebook and Pinterest.

One Pot Stove-Top Pumpkin Mac and Cheese

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• Author: Olivia Hartwellen
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This One Pot Stove-Top Pumpkin Mac and Cheese is the ultimate fall comfort food—creamy, cheesy, and ready in just 30 minutes. Pumpkin puree, nutmeg, sage, and a trio of cheeses create a velvety sauce that clings perfectly to tender pasta. Made entirely in one pot, it’s a cozy, family-friendly dinner with minimal cleanup and maximum flavor.

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Ingredients

Scale 1x2x3x

• 2 tbsp salted butter (30 g)

• 2 cloves garlic, smashed

• 1 tbsp fresh thyme leaves (3 g)

• 9 fresh sage leaves

• 1 lb short-cut pasta (450 g)

• 4 cups water + 1 ½ tsp kosher salt (for pasta)

• 1 cup canned coconut milk or whole milk (240 ml)

• 3 oz cream cheese, cubed (85 g)

• 1 cup pumpkin puree (240 g)

• 1 ½ cups shredded sharp cheddar cheese (170 g)

• 1 ½ cups shredded creamy gouda cheese (170 g)

• 1 tsp garlic powder (3 g)

• 1 tsp onion powder (3 g)

• 1 tsp paprika (2 g)

• ¼ tsp cayenne pepper (1 g)

• ¼ tsp ground nutmeg (1 g)

• Freshly ground black pepper, to taste

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Instructions

• Flavor base: In a large pot, melt butter with garlic, thyme, and sage. Cook 3–5 minutes until butter browns slightly. Remove sage for garnish.

• Cook pasta: Add pasta, 4 cups water, and 1 ½ tsp salt. Boil 8 minutes until almost tender. Do not drain.

• Make it creamy: Reduce heat. Stir in milk, cream cheese, and pumpkin puree. Simmer 4–5 minutes until cream cheese melts and pasta is al dente.

• Cheese time: Remove garlic cloves (optional). Stir in cheddar, gouda, and spices until smooth and creamy.

• Serve: Spoon into bowls, top with reserved sage, cracked black pepper, and a sprinkle of nutmeg.

Notes

Use freshly shredded cheese for the smoothest sauce.

If pasta absorbs too much liquid, add extra milk or water to loosen.

For extra creaminess, stir in a splash of heavy cream.

Coconut milk adds richness without coconut flavor.

To make spicier, increase cayenne or add red pepper flakes.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course / Pasta
• Method: Stove-Top / One Pot
• Cuisine: American