This one-pot pumpkin mac and cheese is a creamy and cozy fall dinner made with gluten free rigatoni, sharp cheddar, gouda, and pumpkin puree. The pasta cooks right in the sauce—no separate pot or roux needed—and thyme and nutmeg add warm, savory flavor. It’s an easy vegetarian meal that’s ready in less than 30 minutes!
A Super Cozy One-Pot Pumpkin Mac and Cheese that’s Ready in 30 Minutes or Less!
I really love mac and cheese but I kind of hate the idea of having to boil pasta separately and dirty a bunch of dishes. I developed this recipe with three requirements in mind: made in just ONE pot without boiling the pasta separately, ready in 30 minutes or less, and made with pumpkin because it’s fall! This pumpkin mac and cheese ticks all of those boxes and more.
The canned pumpkin not only gives this a cozy fall flavor, it thickens the sauce without the need for a roux. It also adds fiber and cuts down on the amount of half and half needed to yield a creamy sauce! This pumpkin mac and cheese plus a little side of broccoli roasted in the air-fryer is my ultimate vegetarian comfort food meal. And, I don’t have to dirty a bunch of dishes for it which is ALWAYS a win in my book.
JUMP STRAIGHT TO:
- Key Ingredients for a Super Creamy One-Pot Pumpkin Mac and Cheese
- How to Make Pumpkin Mac and Cheese in Just One Pot
- My Best Tips for Avoiding a Clumpy Mess
- More Savory Pumpkin Recipes to Enjoy
Key Ingredients for a Super Creamy One-Pot Pumpkin Mac and Cheese
A short gluten free pasta works best here (think rigatoni, penne, or elbows). I developed the recipe to use a whole 12-ounce box of gluten free pasta to avoid weird bits of leftover pasta rattling around in the box. If you don’t need to make this gluten free, you can swap in 12 ounces of your fave short pasta.
I found that the combination of sharp cheddar and gouda created a balanced cheesy flavor while still keeping the sauce nice and creamy. The gouda has a mild, buttery flavor while the sharp cheddar adds a tangy and nutty flavor. Most cheddar is vegetarian but not all gouda is so I recommend checking the label to ensure it’s not made with animal rennet!
Aside from the cheeses, the pumpkin puree and half and half help ensure a super creamy sauce without having to make a roux! Not only does this make the sauce naturally gluten free, it makes it perfectly thick and creamy without being watery or runny.
How to Make Pumpkin Mac and Cheese in Just One Pot Without Boiling the Pasta Separately
We’re layering in flavor to keep this pumpkin mac and cheese from being bland so before the pasta hits the pot, you’ll create a flavor base with some aromatics like shallot and thyme. Once the shallot is translucent and gaining some color, stir in the pumpkin then add the water and gluten free pasta.
Since we don’t have all day to wait for our mac and cheese, you’ll increase the heat and pop the lid on the pot so that it comes to a boil faster. Remove the lid once it comes to a boil, then boil for 8 minutes, stirring regularly, before adding the half and half. Cook the pasta until al-dente, then shift the heat to low and VERY SLOWLY add the cheese.
Keep stirring until the cheese is fully melted and the mac and cheese is creamy. Keep in mind that the pumpkin cheese sauce will thicken as it cools down!
My Best Tips for Avoiding a Clumpy Mess
Since we’re making everything together in one pot, there are definitely a few things I’ve discovered that help avoid some common issues like a clumpy texture. Here’s what I recommend:
- Use a large stockpot with tall sides. Since we’re cooking the pasta in a combination of pumpkin puree and water instead of just water, it will sputter quite a bit as it cooks. Using a pot with taller sides helps avoid burns and a messy cooktop!
- Stir every 30 seconds while the pasta is cooking. This helps keep the pasta from sticking to the bottom of the pot and creating one giant clumpy mess.
- Add the cheese slowly over low heat. Once the pasta is al dente, you’ll flip the heat down to low. Slowly add the shredded cheese a handful at a time and stir continuously until it is fully melted and creamy.
- Grate the cheese yourself. I’ve tested this with pre-shredded cheese and while it still tastes delicious, it has a tendency to be more clumpy due to the anti-caking agents on the cheese. I recommend buying a block of gouda and a block of sharp cheddar and grating them yourself!
More Savory Pumpkin Recipes to Enjoy This Fall
If you want more pumpkin dinners for fall and winter, I’ve got you covered! An entire can of pumpkin puree goes into this savory and satisfying one-pot pumpkin poblano chili. If you’d rather give the canned pumpkin a rest and use a real one, this roasted pumpkin soup with coconut milk is the perfect place to start! If you want a higher protein vegetarian dinner that’s made in one pot in just 30 minutes, this pumpkin tofu curry fits the bill.
One-Pot Pumpkin Mac and Cheese
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegetarian
Description
This one-pot pumpkin mac and cheese is a creamy and cozy fall dinner made with gluten free rigatoni, sharp cheddar, gouda, and pumpkin puree. The pasta cooks right in the sauce—no separate pot or roux needed—and thyme and nutmeg add warm, savory flavor. It’s an easy vegetarian meal that’s ready in less than 30 minutes!
Ingredients
- 3 tablespoons unsalted butter
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, finely chopped
- 1/2 teaspoon nutmeg
- 1 15–ounce can pumpkin puree
- 1 teaspoon fine sea salt
- Pepper, to taste
- 4 cups water
- 12 ounces gluten free short pasta, such as rigatoni or penne
- 1/2 cup half and half
- 2 cups shredded sharp cheddar cheese, about 5.3 ounces
- 1 1/2 cups shredded gouda cheese, about 4 ounces
- Parmesan, optional for serving
Instructions
- Set a large stockpot with tall sides over medium heat. You want to use a much larger pot here to give the sauce space to bubble and spurt without burning you or getting your cooktop messy. Add the butter and once it has melted, add the shallot, garlic, thyme, and nutmeg. Cook, stirring regularly, until the shallot is translucent and just starting to turn golden, about 3-4 minutes.
- Stir in the pumpkin puree, salt, and pepper to taste and cook for about 30 seconds before adding the water and pasta.
- Cover the pot and increase the temperature to medium high in order to bring the liquid to a boil. Once the liquid boils (it shouldn’t take too long!), remove the lid. Boil the pasta for 8 minutes, stirring every 30 seconds to keep the pasta from sticking to the bottom of the pot.
- After 8 minutes, stir in the half and half. Cook until the pasta is al dente, about 3-4 additional minutes. Once the pasta is al dente, reduce the heat to low. Slowly add both shredded cheeses, continuing to stir until the cheese has fully melted and the sauce looks very creamy.
- Serve as-is or with a sprinkle of parmesan cheese.
- Leftovers can be reheated in a pot on the stove over medium with a few splashes of half and half, broth, or milk. Stir regularly as the pasta heats up. You can also use a microwave. I recommend reheating in short 20-30 second bursts and stirring well after each.
Notes
I highly recommend grating your own cheese rather than buying pre-shredded cheese. Pre-shredded cheese is coated in anti-caking agents which will prevent it from creating a super creamy and smooth sauce and lead to clumps. I included the ounces next to each measurement of shredded cheese so you know how big of a block to buy.
If you are vegetarian, make sure to check the labels of your cheese to ensure they are, too. Most standard sharp cheddar is vegetarian friendly but not all gouda is. Check the label to make sure it isn’t made with animal rennet.
You can use an equal amount of regular pasta instead of gluten free pasta as needed.
If you don’t have half and half, you can use an equal amount of whole milk.
If you want to pack in more savory flavor, you can use low sodium vegetable broth in place of the water.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Dinner
Leave a Reply