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This super easy One Pot Stove-Top Pumpkin Mac and Cheese is the perfect dish for sneaking in autumn vegetables. Simply brown some butter and garlic in a large pot and toss in some elbow macaroni and canned pumpkin. Then boil everything together in water with a splash of milk and a few ounces of cream cheese. Together these ingredients create a creamy stovetop mac and cheese that’s wholesome and delicious. This simple pumpkin mac and cheese is made all in one pot, in just 30 minutes.
I wasn’t going to make this, but then I made this, and I am so pleased that I did. Sometimes simple recipes really shock me with their ease and deliciousness. And I have to say, this recipe shocked me.
So much flavor in such a simple and quick cooking recipe that only uses one pot. I hesitated to make this for two reasons. I have been baking and cooking with a lot of pumpkin lately. And if it’s not pumpkin, it’s butternut squash. I don’t want us all to get tired of pumpkin recipes before November even starts.
But I got home from New York and this sounded really delicious and simple to make. Which after traveling all day was very, very ideal.
And then, on top of that, I came home to 20-degree temperatures and bitter-cold snow. It’s officially gone from fall to winter here. Most of the leaves have fallen. This first round of snow brought any stragglers down.
This means all the more reason to make a cozy pumpkin mac and cheese recipe. I didn’t question it, and to my surprise, it ended up turning out even more delicious than what I had dreamt up in my head.
Here are the details
This recipe starts out with butter, garlic, thyme, and sage. Whisk this mix together and allow the butter to brown. Once you’ve browned the butter, remove the sage from the pot and set aside, but leave everything else.
Add the pasta and toss it in with the butter. Next goes the water to cook the pasta. And then a nice pinch of salt. Stir this until the pasta is al dente.
The rest is quick and easy. Add the milk, some cream cheese to thicken the sauce, canned pumpkin, and a mix of shredded cheddar cheese and gouda cheese. Then add the spices.
Stir the pot and continue cooking until the cheeses have all melted.
When it’s creamy and looking delicious (and delicious smelling), it’s done. I top the mac and cheese with the reserved sage leaves and grated nutmeg, some breadcrumbs and parmesan cheese would be great, too!
You can taste the warm sweetness from the pumpkin, but it’s subtle and so yummy when paired with gouda cheese.
Asher ate this up right away and never questioned the addition of pumpkin, so I’d say it’s also kid approved! Happy to now have this recipe as a staple for the fall months.
It really is perfect. Quick to make and very little mess. It’s a wonderful creamy pumpkin cheese sauce that I think is even more delicious than classic!
Delish!
Looking for other one pot recipes? Here are my favorites:
French Onion Pasta with Crispy Prosciutto
One Skillet White Chicken Chili Bake
Healthier Homemade One Pot Hamburger Helper
Creamy Sun-Dried Tomato Chicken Pasta
Brown Butter Pumpkin Tortellini Alla Vodka
Lastly, if you make this One Pot Stove-Top Pumpkin Mac and Cheese be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Stove-Top Pumpkin Mac and Cheese
Servings: 6
Calories Per Serving: 617 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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 the butter with the garlic, thyme, and sage in a large pot set over medium heat. Allow the butter to brown around the garlic, 3-5 minutes. Once browned, remove the sage leaves and set aside. 2. To the pot, add the pasta and toss with the butter. Add 4 cups of water and bring to a boil over high heat. Add 1 1/2 teaspoons salt. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, and pumpkin, and cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes more. 4. Pick out the garlic cloves and set aside. Add the cheddar and Gouda, onion powder, paprika, cayenne, and nutmeg, and stir until melted and creamy. Remove from the heat. 5. If desired, chop or mash the garlic and stir in the pasta. Season with salt and pepper. If the sauce feels thick, add ¼ cup milk or water to thin.6. Divide the mac and cheese between bowls. Top with black pepper, the reserved sage, and grated nutmeg.
This post was originally published on October 26, 2022
I made this last week using 2% Fairlife (high protein) milk and the whole can (pumpkin). Smoked Gouda. No cream cheese. It was very good and reheated well in the microwave. I also put some in the freezer. I prefer my food a little more savory so I added some chili crisp to one of the reheated portions. Definitely on my recipe rotation list!
Do you have any suggestions for vegetables I could add?
Hey Sande,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Shredded zucchini or carrots would work!
I made this a few weeks ago and it was absolutely delicious. I’m going to double the recipe for a Thanksgiving side dish.
Thanks so much, Mary! Love to hear this recipe was enjoyed, I appreciate you making it!
Lovely pasta dish, my new fave! If halving the quantity, should the amount of water be reduced also? Thanks
Hey Ree,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed! Yes, you can reduce the water as well.
Garlic powder is listed in ingredients but not referenced in recipe. Where does it get put in?
Hi Sarah,
You can add it in step 4 with the onion powder.
I hope you love this recipe, please let me know if you have any other questions!
Thank you! Looking forward to making this for my family this Thanksgiving; hoping the kids will like it!
I’d love to make this for Thanksgiving! If I make it a day ahead of time, what is the best way to heat this up?
Thanks Jill! Sure, I would reheat on low on the stove top and add a touch of milk as needed.
Please let me know if you have any other questions!
We thought this Mac & Cheese was delicious even though we couldn’t really taste any pumpkin coming through. Reheating two days latter tasted even better but I did have to add more milk and some water.
Hey Mike,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
Happy Thanksgiving!
The pumpkin and coconut milk in this recipe made for an outstanding Mac n cheese with great depth in flavor. Surprised my husband with this one and he was very impressed. Thanks for creating this recipe!
Hi Angela,
Fantastic! I appreciate you trying this recipe, I am so glad to hear it turned out well for you!
I am making this recipe . Sounds amazing! However boiling pasta as usual, no butter, too many unnecessary calories for my liking. Making ground turkey with zukini and onion to mix in. Thank you !! Great idea:) I love how customizable your recipe is , I never thought of pumpkin in Mack and cheese. Thank you!!
Thanks so much, Marina!!