One Pot Stove-Top Pumpkin Mac and Cheese

Introduction:

Embrace the flavors of fall with this One Pot Stove-Top Pumpkin Mac and Cheese. Perfect for a quick weeknight meal or a cozy weekend dish, this recipe combines creamy pumpkin with sharp cheddar and gouda cheeses. The result is a comforting, autumn-inspired twist on a classic mac and cheese, made even easier by cooking everything in one pot.

Ingredients

• 2 tablespoons salted butter
• 2 cloves garlic, smashed
• 1 tablespoon fresh thyme leaves
• 9 fresh sage leaves
• 1 pound short-cut pasta (elbow macaroni, shells, or similar)
• 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

Directions

1. Brown the Butter:
   • In a large pot over medium heat, melt the butter. Add the garlic, thyme, and sage leaves. Let the butter brown around the garlic, about 3-5 minutes. Once browned, remove the sage leaves and set them aside.
2. Cook the Pasta:
   • Toss the pasta in the butter, ensuring it is well-coated. Add 4 cups of water and bring it to a boil over high heat. Add 1 1/2 teaspoons of salt. Cook the pasta for about 8 minutes, stirring occasionally, until al dente. Do not drain the water.
3. Make the Creamy Sauce:
   • Stir in the milk, cream cheese, and pumpkin puree. Cook for another 4-5 minutes until the cream cheese is melted and the sauce is creamy.
4. Add the Cheeses and Spices:
   • Remove the garlic cloves from the pot and set them aside if you prefer. Stir in the cheddar cheese, gouda, garlic powder, onion powder, paprika, cayenne, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth. If desired, chop or mash the garlic cloves and stir them back into the pasta.
5. Adjust Consistency:
   • If the sauce is too thick, add 1/4 cup of milk or water to thin it out. Season with salt and black pepper to taste.
6. Serve:
   • Divide the mac and cheese between bowls. Garnish with the reserved crispy sage leaves, freshly grated nutmeg, and black pepper.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Option: Ensure the cream cheese and cheeses used are vegetarian-friendly.
• Dairy-Free: Substitute coconut milk with almond or soy milk and use dairy-free cheese alternatives.
• Spicy Kick: Increase the cayenne pepper or add chopped jalapeños for extra heat.
• Herb Variations: Swap sage for rosemary or parsley for a different herbal note.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: This mac and cheese can be frozen, but it may change in texture. Store in an airtight container for up to 2 months.
• Reheating: Reheat on the stove over low heat, adding a splash of milk to restore creaminess, or use a microwave, stirring occasionally to ensure even heating.

10 FAQs

1. Can I use a different type of pasta? Yes, any short-cut pasta such as penne or shells will work well.
2. Can I make this dish ahead of time? Yes, you can prepare it a day in advance and reheat it. Just be sure to store it properly.
3. What can I use instead of cream cheese? You can use sour cream or additional shredded cheese for a similar creamy texture.
4. Can I use pre-shredded cheese? Yes, pre-shredded cheese is convenient, but freshly shredded cheese melts better.
5. How can I make this dish spicier? Add more cayenne pepper or mix in some hot sauce.
6. Is there a substitute for coconut milk? Whole milk or any other dairy or non-dairy milk can be used.
7. Can I add vegetables to this dish? Yes, cooked vegetables such as spinach or peas can be mixed in for added nutrition.
8. How do I fix a sauce that’s too thick? Add a splash of milk or water to thin out the sauce to your desired consistency.
9. Can this dish be made in a slow cooker? While this recipe is designed for the stove-top, you can adapt it for a slow cooker by cooking on low for a few hours.
10. What can I use instead of sage? Fresh thyme or rosemary can be used as alternatives to sage.

Conclusion

One Pot Stove-Top Pumpkin Mac and Cheese is a delightful and quick way to enjoy a fall-inspired meal. With its creamy pumpkin base and cheesy goodness, it’s a dish that combines convenience with seasonal flavor. Whether you’re looking for a comforting weeknight dinner or a special dish for a fall gathering, this recipe delivers delicious results with minimal cleanup. Enjoy this cozy, autumnal twist on a classic mac and cheese!

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