One-Pot Pumpkin Mac and Cheese

Name: One-Pot Pumpkin Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 oz cheddar cheese, shredded; 4 oz Colby Jack cheese, shredded; 4 oz smoked Gouda cheese, shredded; 3 tbsp unsalted butter; 2 cloves garlic, minced; 4 fresh sage leaves; 3 sprigs fresh thyme; 1 cup pumpkin puree; 3 cups chicken broth; 1 cup heavy cream; 1 tsp paprika; 1 tsp dry mustard; 1 lb shell pasta; Freshly cracked black pepper, for garnish; Grated Parmesan cheese, for garnish; Fresh thyme leaves, for garnish

This one-pot pumpkin mac and cheese combines shredded cheddar, Colby Jack, and smoked Gouda with pumpkin puree and fresh herbs for a savory, creamy fall dish that cooks entirely in one pot in under 30 minutes.

🌍American 🏷️Pumpkin mac and cheese 🏷️Mac and cheese 🏷️Pasta 🏷️Pumpkin Fall recipe

🏷️

🏷️Comfort food

-0:00

moribyanonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

4 oz cheddar cheese, shredded
4 oz Colby Jack cheese, shredded
4 oz smoked Gouda cheese, shredded
3 tbsp unsalted butter
2 cloves garlic, minced
4 fresh sage leaves
3 sprigs fresh thyme
1 cup pumpkin puree
3 cups chicken broth
1 cup heavy cream
1 tsp paprika
1 tsp dry mustard
1 lb shell pasta
Freshly cracked black pepper, for garnishoptional
Grated Parmesan cheese, for garnishoptional
Fresh thyme leaves, for garnishoptional

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Shred the cheddar, Colby Jack, and smoked Gouda cheeses.
2
In a large pot or Dutch oven, melt butter over medium heat.
3
Add minced garlic, fresh sage leaves, and thyme sprigs. Sauté for about a minute to infuse the butter.
4
Using tongs, remove and discard the sage and thyme.
5
Stir in the pumpkin puree, chicken broth, heavy cream, paprika, and dry mustard.
6
Bring the sauce mixture to a boil.
7
Add the uncooked pasta to the boiling sauce and stir to combine. Cook until the pasta is al dente and the sauce has thickened.
8
Reduce the heat to low or remove the pot from the heat entirely. Add the shredded cheeses and stir until completely melted and the sauce is smooth.
9
Serve immediately, garnished with freshly cracked black pepper, grated Parmesan cheese, and fresh thyme leaves if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Mince garlic and fresh sage finely so they distribute evenly and don't overpower the creamy sauce.
Add cheese off heat or over very low heat, stirring constantly, to prevent the sauce from breaking or becoming grainy.
Use freshly shredded block cheese rather than pre-shredded; anti-caking agents inhibit smooth melting.
Taste and season with salt and pepper at the end; smoked Gouda adds natural saltiness so adjust carefully.

Substitutions

Cheddar + Colby Jack + Smoked Gouda → Gruyere + sharp cheddar + fontina (maintains creaminess and depth)
Heavy cream → half-and-half (thinner sauce; use slightly less chicken broth)
Chicken broth → vegetable broth (vegetarian; no flavor difference)
Fresh sage and thyme → dried sage and thyme (use 1/3 the amount; add early with broth)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring in additional cream or broth as needed to restore creaminess.

Common Questions

Can I make this pumpkin mac and cheese ahead of time?

Yes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore creaminess.