One Pot Pumpkin Mac and Cheese
Pumpkin recipes always make me feel like fall is officially here, and this one-pot pumpkin mac and cheese is the ultimate cozy comfort food. If you’re like me, you probably think of pumpkin in desserts first — pies, breads, muffins — but it’s just as magical in savory recipes. Don’t worry, it doesn’t taste like a pumpkin spice latte. The pumpkin adds a natural sweetness, almost the way carrots or tomatoes would in a sauce, balancing out the sharp, salty cheeses and smoky spices.
There’s something about combining pasta, cheese, and pumpkin that feels like a hug in a bowl. Everything comes together in one pot, which means less cleanup and more flavor since the pasta cooks right in the broth and pumpkin. That starch blends into the sauce, making it silky and rich without the need for a separate roux or extra steps. I love how the pumpkin gives it a golden orange color that looks so festive for fall dinners — it’s a dish that looks impressive, but is actually really simple to make.
This is the kind of meal I crave on a chilly night, when I want something hearty, creamy, and warming but still quick enough for a weeknight. It’s also a great way to sneak in a little extra veggie goodness if you’re feeding picky eaters. Honestly, no one will even realize it’s pumpkin — they’ll just ask for seconds.
Ingredients You’ll Need
Let’s talk about what makes this pumpkin mac and cheese so special:
The pasta
Shells, elbows, or rigatoni all work beautifully here. The goal is a shape that holds onto sauce, so every bite is hearty and full of flavor.
The flavor base
Butter and garlic are the start of everything good. Fresh sage and thyme sizzle in the butter for a couple of minutes to infuse it with an herby, savory depth that gives this dish its cozy fall feel.
The sauce
Pumpkin purée blends with chicken broth and a splash of cream to make a velvety base. A mix of mustard powder, onion powder, smoked paprika, cayenne, nutmeg, and salt gives the sauce layers of flavor — savory, smoky, a little earthy, and just the tiniest kick of heat.
The cheese
Sharp cheddar, gouda, and colby jack melt down into the sauce, making it silky, rich, and completely irresistible. A sprinkle of parmesan and cracked black pepper on top is the finishing touch that makes every bowl feel extra special.
How to Make It
Start by melting butter in a large pot over medium heat. Toss in the garlic along with fresh sage and thyme, letting them cook for about two to three minutes until the garlic is fragrant and the herbs have infused the butter. Pull out the herbs and discard them — their job is done, and you’re left with a beautifully aromatic base.
Still over medium heat, pour in the chicken broth and whisk in the pumpkin purée and cream until smooth. Season the mixture with mustard powder, onion powder, cayenne, smoked paprika, nutmeg, and a good pinch of salt. Already, it smells like fall comfort food.
TIP: You can also add in salt at the end to taste. Keep in mind the amount of salt will vary based on the brands of chicken broth and cheeses you use which already contribute a lot of salt.
Raise the heat to medium-high and stir in the pasta. Bring it all to a boil, then lower to a simmer. Let the pasta cook uncovered, stirring frequently so nothing sticks to the bottom. The pasta will soak up the broth and pumpkin as it softens, creating its own creamy sauce without any need for draining.
Once the pasta is tender and most of the liquid has been absorbed, drop the heat to the lowest setting. Add the cheddar, gouda, and colby jack. Use a rubber spatula to gently fold the cheese into the pasta until it melts into a smooth, glossy sauce. Taste and adjust salt if needed. Finish with a shower of parmesan and cracked black pepper, and it’s ready to serve.
Tips & Variations
This recipe is flexible, so you can adapt it to whatever you have in your kitchen:
- No fresh herbs? Use dried sage or thyme powder. Start with a small pinch and adjust to your taste — dried herbs pack more punch than just infusing fresh ones in the butter.
- Pasta swaps: Shells, elbows, and rigatoni are my top choices. Rigatoni especially catches the sauce in its ridges, making every bite extra satisfying.
- Cheese choices: The trio of cheddar, gouda, and colby jack is my go-to, but you can mix it up. Fontina melts like a dream, mozzarella adds stretch, and parmesan stirred right into the sauce makes it even more savory. Colby jack can also be swapped for Monterrey jack.
- Make it spicy: Double the cayenne or sprinkle in some red pepper flakes if you like heat.
- Vegetarian-friendly: Swap the chicken broth for vegetable broth and it’s just as good.
Storage & Make-Ahead
Like all mac and cheese, this is at its very best straight off the stove when the sauce is silky and smooth. If you do have leftovers, store them in an airtight container in the fridge for up to three days. When reheating, warm it gently on the stove with a splash of cream or milk to loosen the sauce back up. Freezing isn’t ideal — the sauce tends to break and lose its creamy texture — so I recommend enjoying it fresh or within a few days.
Craving More Pumpkin Recipes? Try These Out!
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Dinner | Main Course
One Pot Pumpkin Mac and Cheese
Ingredients
- 12 ounces pasta, shape of choice
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 5 sage leaves
- 2 sprigs thyme
- 4 cups chicken broth
- 1 cup pumpkin purée
- ⅓ cup heavy cream
- 1 teaspoon dry mustard powder
- ¼ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt, adjust to taste
- ⅛ teaspoon nutmeg, more to taste
- dash of cayenne powder, to taste
- 1 cup sharp cheddar cheese, shredded
- ½ cup gouda, shredded
- ½ cup colby jack, shredded
- parmesan cheese, grated (for garnish)
- black pepper, freshly cracked (for garnish)
Instructions
- In a large pot over medium heat, melt the butter. Add the garlic, sage, and thyme and cook until fragrant, about 2 to 3 minutes. Remove the sage leaves and thyme sprigs and discard them.
- Still over medium heat, pour in the chicken broth and stir in the pumpkin purée and heavy cream until smooth. Season with mustard powder, onion powder, cayenne, smoked paprika, salt, and nutmeg.
- Raise the heat to medium-high, add the pasta, and bring the mixture to a boil. Reduce to a simmer and cook uncovered, stirring frequently, until the pasta is tender and most of the liquid has been absorbed, about 14 to 15 minutes.
- Lower the heat to the lowest setting, add the cheeses, and gently fold them in with a rubber spatula until completely melted into the sauce. Taste and adjust seasoning as needed.
- Serve hot, garnished with parmesan and freshly cracked black pepper.
Tips & Notes
Q: Can I make this ahead of time?
A: Yes, but mac and cheese is creamiest right off the stove. If making ahead, cook and cool it, then store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk to loosen the sauce.
Q: Can I use vegetable broth instead of chicken broth?
A: Definitely! Vegetable broth works perfectly if you want to keep this vegetarian.
Q: What’s the best pasta shape for this?
A: Shells and elbows are classics, but rigatoni works great too since the ridges grab onto the sauce. Feel free to use anything you like.
Q: Can I use pre-shredded cheese?
A: Freshly grated cheese melts much smoother, so I recommend grating it yourself. Pre-shredded often has anti-caking agents that can make the sauce grainy.
Q: How can I make it spicier?
A: Add more cayenne or even a pinch of red pepper flakes when you stir in the spices.
Q: What if I don’t have fresh sage or thyme?
A: You can swap in dried sage or thyme powder instead. Start with a small pinch and add to your taste if you want the flavor stronger than just frying the fresh herbs to infuse the oil.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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I don’t often get to leave reviews but when you’re 5 year old who doesn’t eat much veg, was spooning this out of the pot saying more! then 10 stars is deserved. Love your work Moribyan. Won’t make Mac and cheese any other way. I used Mexican blend shredded cheese just for ease on what I had on hand (Sydney Aus). Thank you!