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Pumpkin Mac and Cheese

This creamy Pumpkin Mac and Cheese combines fall flavors with melty cheddar and gouda for a comforting dish with just the right touch of spice. Perfect for cozy weeknights or a festive holiday side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Lunch & Dinner
Cuisine: American
Calories: 617
Ingredients Equipment Method Notes

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, to taste

Equipment

  • large pot
  • Measuring cups and spoons
  • Cutting Board
  • Knife
  • wooden spoon or spatula

Method
 

  1. Melt butter with garlic, thyme, and sage in a large pot over medium heat. Let butter brown around garlic, 3–5 minutes. Remove sage leaves and set aside.
  2. Add pasta to the pot and toss in butter. Add 4 cups water and 1½ tsp salt. Bring to boil and cook for 8 minutes, stirring occasionally. Do not drain.
  3. Stir in milk, cream cheese, and pumpkin. Cook 4–5 minutes until cream cheese melts and pasta is al dente.
  4. Remove garlic cloves if desired. Add cheddar, gouda, onion powder, paprika, cayenne, and nutmeg. Stir until melted and creamy. Remove from heat.
  5. Optional: chop or mash reserved garlic and stir in. Add more milk or water to thin sauce if needed. Season with salt and pepper to taste.
  6. Divide into bowls and garnish with black pepper, reserved sage, and extra nutmeg if desired. Serve warm.

Notes

Use canned coconut milk for a dairy-free option, or whole milk for traditional richness. Adjust spice to taste — add more cayenne for heat. Garnish with crispy sage and freshly cracked black pepper for a restaurant-worthy finish.