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Creamy 30-Minute Pumpkin Mac and Cheese

Creamy Pumpkin Mac and Cheese in a ceramic bowl with sage and black pepper
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Pumpkin Mac and Cheese combines seasonal ingredients in an approachable stovetop recipe with a carefully controlled texture. The independently written steps preserve the verified quantities, yield, and timing while giving home cooks clear cues for serving the finished dish.

Ingredients

Scale
  • 2 tablespoons salted butter
  • 2 cloves garlic, smashed
  • 1 tablespoon fresh thyme leaves
  • 9 fresh sage leaves
  • 1 pound short-cut pasta
  • 4 cups water
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 1 cup canned coconut milk or whole milk, plus more as needed
  • 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 ground nutmeg, plus more for serving
  • Black pepper, to taste

Instructions

  1. Brown the butter with the smashed garlic, thyme, and sage in a large pot over medium heat for 3 to 5 minutes. Lift out the crisp sage and reserve it.
  2. Stir the pasta into the seasoned butter, add the water and salt, and bring to a boil. Cook for 8 minutes, stirring often so the pasta cooks evenly and does not stick.
  3. Without draining, add the milk, cream cheese, and pumpkin. Continue cooking for 4 to 5 minutes, until the pasta is al dente and the cream cheese has dissolved into the liquid.
  4. Remove the garlic cloves if preferred. Stir in cheddar, Gouda, garlic powder, onion powder, paprika, cayenne, and nutmeg until the cheeses melt and the sauce becomes glossy.
  5. Take the pot off the heat. Season with black pepper and additional salt; loosen a thick sauce with a small splash of milk or water. Serve with the reserved sage and a light grating of nutmeg.

Notes

  • Stir frequently once the pasta begins releasing starch; the bottom can catch before the liquid looks reduced.
  • Add the shredded cheeses away from aggressive heat. Boiling after the cheese goes in can make the sauce grainy.
  • Judge the sauce while it is slightly loose because it thickens as it stands.
  • Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Nutrition

Keywords: Pumpkin Mac and Cheese, Pumpkin Mac and Cheese, Macaroni and Cheese, Fall Comfort Food, One Pot Meals, Family Dinner, Pumpkin Recipes, Easy Dinner

Find it online: https://thekitchenfinesse.com/2026/08/04/pumpkin-mac-and-cheese/