Description
This creamy Pumpkin Mac and Cheese is the ultimate fall comfort food. Made with brown butter, garlic, herbs, pumpkin purée, and two kinds of cheese, it’s a stovetop dish that delivers warm, cheesy satisfaction in under 30 minutes.
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
1. Melt butter with garlic, thyme, and sage in a large pot over medium heat for 3–5 minutes. Remove sage and set aside.
2. Add pasta to the pot, toss in the butter, add 4 cups water and 1 1/2 tsp salt. Bring to a boil and cook for 8 minutes.
3. Stir in milk, cream cheese, and pumpkin. Simmer until pasta is al dente and cream cheese melts, about 4–5 minutes.
4. Remove garlic cloves. Stir in cheddar, gouda, paprika, onion powder, cayenne, and nutmeg until creamy.
5. Mash or chop garlic if desired and stir it back in. Season with salt and pepper. Add a splash of milk if needed.
6. Serve warm, topped with reserved sage, nutmeg, and extra black pepper.
Notes
For a gluten-free version, use your favorite GF pasta. Adjust spice to taste. Store leftovers in an airtight container up to 4 days. Reheat with a splash of milk on low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 85mg