Go Back
One Pot Stove-Top Pumpkin Mac and Cheese

One Pot Stove-Top Pumpkin Mac and Cheese

This creamy, autumn-inspired One Pot Stove-Top Pumpkin Mac and Cheese combines al dente pasta with velvety pumpkin puree and melty cheese for a comforting dish that comes together in under 30 minutes – perfect for busy weeknights or cozy weekend dinners.
Print Recipe Pin Recipe
Total Time 25 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 1 pound 16 oz pasta (elbow macaroni, shells, or cavatappi work best)
  • 3 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper optional, for a slight kick
  • 2 cups shredded cheese a mix of sharp cheddar and Gruyère is wonderful
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh sage chopped (or 1 teaspoon dried sage)

Instructions
 

  • Combine pasta and liquids in your pot. Add the pasta, broth, and milk to a large pot or Dutch oven. Bring to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
  • Reduce heat and simmer until pasta is almost done. Once boiling, reduce heat to medium-low and simmer, stirring frequently, until the pasta is almost al dente and most of the liquid has been absorbed, about 8-10 minutes.
  • Add the pumpkin and seasonings. Stir in the pumpkin puree, butter, garlic powder, onion powder, nutmeg, and cayenne (if using). Mix until well combined and the butter has melted completely.
  • Incorporate the cheeses gradually. Remove the pot from heat and add the shredded cheeses a handful at a time, stirring constantly until each addition is melted before adding more. This prevents the sauce from becoming grainy.
  • Season to perfection. Add the Parmesan cheese, then taste and adjust the seasoning with salt and black pepper as needed.
  • Finish with herbs and serve immediately. Stir in the fresh sage (or dried if using), saving a little for garnish if desired. Serve hot, while the sauce is at its creamiest.

Notes

  • For extra richness, you can substitute half of the milk with heavy cream.
  • If the sauce seems too thick after adding cheese, thin it with a splash of warm milk until you reach your desired consistency.
  • The mac and cheese will thicken as it cools, so serve it promptly for the creamiest texture.
  • To add texture contrast, consider topping with toasted panko breadcrumbs or chopped toasted pecans.
  • Leftover Pumpkin Mac and Cheese can be stored in the refrigerator for up to 3 days and reheated with a splash of milk to restore creaminess.