I’m a firm believer that there is no wrong time for mac and cheese, but when autumn rolls around, this Pumpkin Mac & Cheese becomes my obsession. It takes everything you love about the classic comfort food the creamy sauce, the gooey cheese, the tender pasta and infuses it with the cozy, earthy sweetness of pumpkin and warm spices. The first time I made this, the aroma of the brown butter and sage alone was enough to tell me I had created something truly special.
This recipe is a showstopper that will instantly become a seasonal favorite. The sauce is a masterpiece of flavor, starting with nutty brown butter infused with garlic, thyme, and sage. The pumpkin puree makes the sauce unbelievably velvety, while the combination of sharp cheddar and creamy gouda creates the perfect cheese pull. It’s a sophisticated, deeply satisfying twist on a childhood classic.
The Ingredients for Your Ultimate Fall Mac & Cheese
- 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
How to Create Your Pumpkin Mac & Cheese
Step 1: Infuse the Brown Butter
The first step is to build your flavor base. In a large pot or Dutch oven, melt the salted butter over medium heat. Continue to cook, swirling the pan, until the butter turns a light golden brown and smells nutty. Add the smashed garlic cloves, fresh thyme, and sage leaves to the brown butter and let them cook for about 2 minutes, until the herbs are crisp and fragrant.
Step 2: Cook the Pasta
To the pot with the infused butter, add your short-cut pasta, the coconut or whole milk, and enough water to just cover the pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring often, for about 8-10 minutes, or until the pasta is al dente and has absorbed most of the liquid.
Step 3: Build the Creamy Pumpkin Sauce
Once the pasta is cooked, stir in the cubed cream cheese and the pumpkin puree. Continue to stir until the cream cheese has completely melted and the sauce is smooth and creamy.
Step 4: Add the Cheese and Spices
Reduce the heat to low. Add the shredded sharp cheddar and gouda, stirring continuously until the cheeses are fully melted and the sauce is gooey and delicious. Stir in the garlic powder, onion powder, paprika, cayenne, and nutmeg. Season generously with salt and pepper to taste. Serve immediately, topped with the crispy sage leaves from the pot.
My Best Tips for This Pumpkin Mac & Cheese
My Secret for the Best Flavor
Making the brown butter infused with fresh herbs is the single most important step for creating a deeply flavorful, restaurant-quality sauce. The nutty brown butter, the earthy sage, and the fragrant thyme create a savory foundation that perfectly complements the sweet pumpkin and rich cheeses. Don’t skip this step!
Grate Your Own Cheese
For the smoothest, creamiest mac and cheese, it’s essential to grate your own cheese from a block. Pre-shredded cheeses are coated with powders to prevent them from clumping in the bag, and this coating can make your sauce grainy. Taking a few extra minutes to grate it yourself guarantees a perfect melt.
Choose the Right Pasta
For a one-pot mac and cheese like this, it’s best to use a short-cut pasta shape that has some ridges or texture to hold onto the sauce. Shapes like cavatappi, shells, fusilli, or classic macaroni are all excellent choices.
Delicious Variations to Try
This Pumpkin Mac & Cheese is wonderfully versatile. For a crunchy topping, you can toast some panko breadcrumbs in a little butter and sprinkle them over the finished dish. To make it a heartier meal, try stirring in some crumbled Italian sausage or shredded rotisserie chicken. For a different flavor profile, you could swap the gouda for a smoky fontina or a nutty Gruyère cheese.
FAQs
Can I make this dish ahead of time?
This one-pot mac and cheese is best enjoyed immediately after it’s made for the creamiest texture. If you do have leftovers, you can store them in the refrigerator, but the sauce will thicken considerably. To reheat, it’s best to add a splash of milk or broth while warming it on the stove to help loosen the sauce.
Can I use different spices?
Absolutely! The spices in this recipe are a great starting point, but feel free to adjust them to your taste. If you like a bit more warmth, you could add a pinch of smoked paprika or a little extra cayenne. A dash of cinnamon would also be a delicious addition to complement the pumpkin.
What’s the difference between pumpkin puree and pumpkin pie filling?
It’s very important to use 100% pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and contains spices like cinnamon and clove, which would make your savory mac and cheese taste like a dessert. Always check the can to make sure it’s just pure pumpkin.
Pumpkin Mac & Cheese
- Total Time: 40
- Yield: 6-8 servings 1x
Description
This one-pot Pumpkin Mac & Cheese is a showstopper that will instantly become a seasonal favorite. It takes the classic comfort food and infuses it with the cozy, earthy sweetness of pumpkin and warm spices. The sauce is a masterpiece, starting with nutty brown butter infused with garlic and sage, creating a sophisticated and deeply satisfying twist on a childhood classic.
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
Infuse the Brown Butter:
In a large pot, melt the butter over medium heat until it browns and smells nutty. Add the smashed garlic, thyme, and sage, and cook for 2 minutes until the herbs are crisp. Remove the sage leaves and set them aside for garnish.
Cook the Pasta:
To the pot with the infused butter, add the pasta, milk, and enough water to just cover the pasta. Bring to a boil, then simmer for 8-10 minutes, stirring often, until the pasta is al dente and has absorbed most of the liquid.
Build the Creamy Pumpkin Sauce:
Stir in the cubed cream cheese and pumpkin puree until the cream cheese is fully melted and the sauce is smooth.
Add the Cheese and Spices:
Reduce the heat to low. Stir in the shredded cheddar and gouda until melted. Add the garlic powder, onion powder, paprika, cayenne, and nutmeg. Season generously with salt and pepper. Serve immediately, topped with the crispy sage leaves.
Notes
Hearty Add-Ins:
To make this a more substantial meal, stir in some cooked crumbled Italian sausage or shredded rotisserie chicken at the end.
Baked Version with Crunchy Topping:
For a baked version with a crispy topping, transfer the finished mac and cheese to a baking dish. Top with a mixture of panko breadcrumbs toasted in brown butter with sage. Bake at 375°F until bubbly.
Use Pure Pumpkin:
Be sure to use 100% pure pumpkin puree for this recipe, not pumpkin pie filling, which is pre-sweetened and spiced for desserts.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 700mg
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
Keywords: pumpkin mac and cheese, one-pot pasta, fall comfort food, brown butter sage, cheesy pasta, weeknight dinner
