One Pot Pumpkin Mac and Cheese - Hearty Food Ideas
As the leaves begin to turn and the air crispen, nothing feels quite as comforting as a warm bowl of mac and cheese. But wait, let’s kick it up a notch with a splash of autumn flair—pumpkin! Picture this: you’re cozying up on the couch with your favorite blanket, the warm scent of garlic wafting from the kitchen, while the delightful cheesy goodness of pumpkin mac and cheese simmers away. It’s the perfect dish whether you’re hosting friends for game day, enjoying a family dinner, or just treating yourself on a chilly evening.
Servings 6
Calories 550kcal
Ingredients
- 1 pound short-cut pasta
- 2 tablespoons unsalted butter
- 2 garlic cloves, crushed
- 1 tablespoon fresh thyme leaves, chopped
- 8–9 fresh sage leaves, thinly sliced
- 1 cup canned coconut milk or full-fat milk
- 3 ounces cream cheese, cut into small cubes
- 1 cup pumpkin puree
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/2 cups shredded gouda cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon Dijon mustard
- 1 teaspoon finely chopped fresh rosemary
Instructions
Step 1: Cook the Pasta
- 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!
Step 2: Sauté the Aromatics
- 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.
Step 3: Mix in the Dairy
- 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.
Step 4: Add the Pumpkin and Spices
- 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!
Step 5: Cheese, Please!
- 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!
Step 6: Season to Taste
- 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.
Step 7: Serve and Enjoy
- 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!
Notes
- Use Quality Cheese: Opt for high-quality cheddar and gouda for the best flavor.
- Limit Water in Pasta: Don't overcook your pasta. Since it will continue to incorporate moisture while cooking in the sauce, you'll want it slightly firm.
- Experiment with Seasonings: Adjust the spices to suit your taste. If you love heat, bump up the cayenne!
- Fresh Herbs Go a Long Way: If you have extra herbs, feel free to add them in for freshness!
- Leftovers Are Bonus: This dish reheats beautifully, so make a little extra for lunch tomorrow!