One Pot Pumpkin Mac and Cheese
Pumpkin season calls for hearty, comforting recipes, and this one-pot mac and cheese is exactly that. Don’t worry, it doesn’t taste like a pumpkin spice latte. The pumpkin adds a natural sweetness, just like tomatoes or carrots would in a sauce. The result is a rich, velvety mac and cheese with a subtle fall twist that feels both warming and familiar.
Servings servings
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.
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.
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.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!