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