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.
Ingredients
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
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