Start by boiling water in a large pot. Once it's bubbling, add in your short-cut pasta. Boil according to package instructions, usually about 8-10 minutes for al dente. Remember, it will continue to cook later, so don’t overdo it!

Once your pasta is cooked, don’t drain it just yet. Instead, make a little space in the pot. Add the unsalted butter, crushed garlic cloves, chopped thyme, and sliced sage. Sauté these ingredients for about 2-3 minutes until fragrant. The aroma of garlic mixed with herbs will instantly make your kitchen feel warm and inviting.

Now, time to enhance that buttery goodness! Pour in the canned coconut milk (or your choice of milk). Then, add the cream cheese cubes. Stir it gently until the cream cheese begins to melt and blend into the sauce. This creates a creamy base.

Next, it's all about that pumpkin magic. Stir in the pumpkin puree along with garlic powder, smoked onion powder, smoked paprika, cayenne pepper, and ground nutmeg. Give it a good mix. The vibrant orange hue of the pumpkin will brighten your dish and your day!

Now comes the best part: cheese! Add in the shredded cheddar and gouda. Stir continuously until the cheese has melted into the sauce. You’ll notice the cheese thickens the sauce beautifully. If you like it extra cheesy, feel free to toss in a bit more!

At this point, you should check for seasoning. Add salt, freshly ground black pepper, Dijon mustard, and rosemary. Taste it. Is it rich? Creamy? Perfectly seasoned? You might want to adjust any seasonings based on your preference.

Once all ingredients are combined, your one pot pumpkin mac and cheese is ready! Serve it warm in bowls, garnished with a sprinkle of fresh herbs if you're feeling fancy. Take a moment to admire your creation before diving in!