Next Post
Creamy Tortellini French Onion Soup.
This post may contain affiliate links, please see our privacy policy for details.
This super easy One Pot Stove-Top Pumpkin Mac and Cheese is the perfect recipe 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 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. Cook 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 cheddar 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. And honestly, it’s perfect.
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 mac and cheese 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.
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.
Thanks for yet another great recipe! I’ve made several of yours (my favorite is the Spicy Pesto Pasta Alla Vodka) This one will be on my Thanksgiving table for sure! I am not a huge mac & cheese fan, as a matter of fact, I always pass on that dish at any gathering, but this one is one that I’ll put on my plate everytime!
Hey Cheryl,
Happy Sunday! 🎃 So glad to hear that this recipe was a hit, thanks a lot for making it and sharing your feedback! xx
Looks amazing! Please advise on seasoning amount if using dried rather than fresh.
Hi Laura,
A general rule of thumb is for everyone 1 tablespoon of fresh herbs you would use 1 teaspoon of dried herbs. I hope this recipe turns out tasty for you, please let me know if you give it a try! xT
Disappointed because on Facebook you marketed this recipe as “No boiling!” but it does in fact require boiling. 🙁
Meaning there is not an additional pot of boiling water for pasta needed. Truly is a 1 pot meal. Brilliant!
Thanks Megan!!
Hi Marcie,
“No boil” meaning you do not have to boil an entire separate pot of water for the noodles, it’s all made in one pot, you will have to boil in order for the noodles to cook:) Did you try the recipe and not enjoy it? Is there anything that I can help with? xx
That makes more sense. I wish you had said “no boiling a whole separate pot of water!” though. 😆
All your Facebook post said was “no boiling” which made it sound like there was somehow no boiling at all lol.
This trolling is a joke, right? Please tell me you’re being facetious.
Delicious recipe, and super creative and flavorful! Love the sweet/spicy combo of cayenne and pumpkin…had to up the cayenne a bit for extra kick. 🙂 Wonderful on a chilly Autumn evening – and Happy Halloween!
Very tasty. Pumpkin flavor was subtle, wish it was stronger. Still delicious!
What in the bloody hell are you even talking about? I think the Redditpox has spread to your already feeble brain.
What are you going on about? You do know you are not the only Marcie in this world, right?
And you aren’t even a Marcie at all. Reddit called, they want their troll back.
This is just one idiot disruptor with about 100 fake names, most recently stealing the name of a legit poster who called her/him/it out for its B.S.
Great website, fantastic recipes, definitely needs a comment moderator and a verification process to exterminate these maggots, though.
Fake Marcie needs to quit pranking and learn how to boil water!
I highly doubt your name is Banhammer lmao.
It’s my occupation. Now sod off, you lazy, illiterate, donkey fellating minge.
Banhammer for President!
(Especially the follow-up remark.) 😂😂😂
Pseudo Marcie loves to change the subject, deflect, blame others, and play the victim when her crappy behavior is pointed out. Typical Reddit filth.
Hey Mackenzie,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks so much for trying it out! Have a great weekend! 👻
I know the recipe makes 6 servings, but what size are the servings? 1 cup, 1.5 cup? Thanks!
Hi Christina,
I would say about 1 1/2 to 2 cups per serving. I hope this recipe turns out well for you, please let me know if you give it a try! xT
Delicious! I used dairy free cream cheese and a whole can of coconut milk with my 12 oz box of gluten free pasta. Great flavor, I loved the bit of cayenne, have it a nice, subtle bite. So delicious, thank you!
Hi Latia,
Wonderful!! Thanks for sharing what worked well for you and giving this recipe a try, so glad to hear it was enjoyed! xT
This is life! So stinking good!
Lol thanks so much Stephanie!! So glad to hear that this recipe was enjoyed! xT
If you wanted to add a meat to this, what would you recommend?
Hi Shanna,
A mild ground sausage would be great to add! Let me know if you give this recipe a try, I hope you love it! xT
How can I add butternut squash to this?
Hi Mackenzie,
You could do a blend of pumpkin and butternut squash! Let me know if you give this recipe a try, I hope you love it! xx
Decadent comfort food!
I have an abundance of Stella Blue Kuri squash from the garden. This was a perfect use for it.
I didn’t have cream cheese or Gouda on hand so I used Brie and smoked white cheddar. Also added some chopped roasted poblanos in place of the cayenne. Topped with baby arugula.
Thank you for sharing!
Hey Jen,
Happy Thursday!! Thanks so much for making this dish and sharing what worked well for you! I am so glad it was enjoyed:) xx
Hello from Ontario Canada!
I just want to say that I’ve made numerous recipes of yours & each and every one has been fantastic, just like this one. Thanks for sharing your knowledge with the world. I’m so happy to have found you…❤️
Hi Lori,
Fantastic!! 🍁🍂 I am delighted to hear that this recipe was a hit, thanks so much for making it and sharing your review! Thanks so much for your kind message and making so many recipes! 🤍 xT
Hey this looks great. Do you think it would work if I stirred in shredded zucchini, like in your other one pot Mac and cheese recipe that I love?
Hey Jaclyn,
Sure, I bet that would work well for you!! I hope this recipe turns out well for you, let me know if you give it a try! xx
I know this question isn’t about the recipe, but was 20 degrees the low or the high? It’s just starting to get cool here in Texas, so I was curious. 20 degrees is freezing! Abigail
Hi Abigail,
20F was the low:) That’s mountain living for ya!
Thanks Tieghan! That’s so cold! Hope you stay warm and make warm recipes! 🙂 Abigail
Would canned butternut squash work instead of pumpkin/still turn out well with the flavors? Or would using a dedicated butternut squash Mac n cheese recipe be better?
Hey Risha,
Sure, butternut squash would be delicious here! I hope this dish turns out well for you, please let me know if you give it a try! xT
This recipe sounds wonderful! Thank you for your time and dedication!
One question… I’m one person and usually cook and freeze in portions foods such as full meal pasta sauce (aka bolognese, hearty veggies with protein included, etc). Would the sauce going on this mac dish be ok in the freezer, so I can just thaw it and heat up together with freshly cooked macaroni or will it get a funny texture in the freezer?
Thanks again, Lior
Hey Lior,
Thanks for trying so many recipes!! Yes, this sauce would be great to freeze! I hope you love the dish:) xT