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The Ultimate One Pot Stove-Top Pumpkin Mac and Cheese

One-Pot Pumpkin Mac and Cheese
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Creamy, cheesy, and full of cozy fall flavor, this one pot pumpkin mac and cheese is infused with aromatic herbs and pumpkin puree for a comforting dinner made in under 30 minutes.

Ingredients

Scale
  • 2 tablespoons salted butter
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh thyme leaves
  • 9 leaves fresh sage
  • 1 pound short-cut pasta
  • 1 cup canned coconut milk or whole milk
  • 3 ounces cream cheese, cubed
  • 1 cup pumpkin puree
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded creamy gouda cheese
  • 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

Instructions

  1. Melt butter in a large pot over medium heat. Add smashed garlic, thyme, and sage leaves. Brown butter for 3–5 minutes until aromatic. Remove sage leaves and set aside.
  2. Add pasta to pot and toss in the herb butter. Pour in 4 cups of water and bring to a boil. Add 1 1/2 teaspoons salt. Cook pasta for 8 minutes, stirring occasionally. Do not drain.
  3. Stir in coconut milk, cream cheese, and pumpkin puree. Cook 4–5 minutes more until cream cheese is melted and pasta is al dente.
  4. Remove garlic cloves. Stir in cheddar, gouda, garlic powder, onion powder, paprika, cayenne, nutmeg, salt, and pepper. Mix until cheese is fully melted and sauce is creamy.
  5. Remove from heat. Thin sauce with extra milk or water if needed. Top with crispy sage leaves before serving.

Notes

Use short pasta shapes like shells, penne, or cavatappi for best results. Store leftovers in the fridge for up to 4 days. Reheat with a splash of milk. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin mac and cheese, one pot pasta, fall comfort food, stovetop mac, creamy pumpkin pasta

Find it online: https://alexandrarecipes.com/the-ultimate-one-pot-stove-top-pumpkin-mac-and-cheese-thatll-change-your-fall-dinners/