One-Pot Pumpkin Mac and Cheese

Shred the cheddar, Colby Jack, and smoked Gouda cheeses.

In a large pot or Dutch oven, melt butter over medium heat.

Add minced garlic, fresh sage leaves, and thyme sprigs. Sauté for about a minute to infuse the butter.

Using tongs, remove and discard the sage and thyme.

Stir in the pumpkin puree, chicken broth, heavy cream, paprika, and dry mustard.

Bring the sauce mixture to a boil.

Add the uncooked pasta to the boiling sauce and stir to combine. Cook until the pasta is al dente and the sauce has thickened.

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.

Serve immediately, garnished with freshly cracked black pepper, grated Parmesan cheese, and fresh thyme leaves if desired.