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–+ servings

Thanksgiving Mac n Cheese

Who says Thanksgiving sides have to be predictable? This one-pot pumpkin mac n cheese is creamy, cheesy, and secretly packs in some cozy fall veggies. With brown butter, sharp cheddar, gouda, and pumpkin purée, it’s comfort food that tastes like autumn gave you a hug.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course, Side Dish
Servings 6

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 tablespoons salted butter
  • 2 cloves garlic smashed
  • 1 tablespoon fresh thyme leaves
  • 9 fresh sage leaves
  • 1 pound short-cut pasta like elbow macaroni or shells
  • 4 cups water
  • 1 ½ teaspoons kosher salt
  • 1 cup whole milk or canned coconut milk
  • 3 ounces cream cheese cubed (about ⅓ cup)
  • 1 cup canned pumpkin purée
  • 1 ½ cups shredded sharp cheddar cheese about 6 ounces
  • 1 ½ cups shredded gouda cheese about 6 ounces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground nutmeg
  • Black pepper to taste

Instructions

  • Brown the Butter: In a large pot, melt the butter over medium heat. Add the smashed garlic, thyme, and sage leaves. Let the butter bubble and brown for about 3 to 5 minutes, until fragrant and golden. Remove the sage leaves and set them aside for topping.
    2 tablespoons salted butter, 2 cloves garlic, 1 tablespoon fresh thyme leaves, 9 fresh sage leaves
  • Cook the Pasta: Add the pasta to the pot and toss it in the browned butter. Pour in 4 cups of water and stir in 1 ½ teaspoons of salt. Bring to a boil and cook, stirring occasionally, for about 8 minutes, until the pasta is just tender. Do not drain the water.
    1 pound short-cut pasta, 4 cups water, 1 ½ teaspoons kosher salt
  • Make It Creamy: Pour in the milk, then stir in the cream cheese and pumpkin purée. Cook over medium heat, stirring constantly, until the cream cheese melts and the sauce starts to thicken — about 4 to 5 minutes.
    1 cup whole milk or canned coconut milk, 3 ounces cream cheese, 1 cup canned pumpkin purée
  • Add the Cheeses and Spices: Reduce the heat to low. Add the cheddar, gouda, garlic powder, onion powder, paprika, cayenne, and nutmeg. Stir until all the cheese is melted and the sauce is smooth.
    1 ½ cups shredded sharp cheddar cheese, 1 ½ cups shredded gouda cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg
  • Adjust and Season: If the sauce feels too thick, add a splash (about ¼ cup) of milk or water. Season with black pepper and more salt if needed. You can mash the garlic and stir it back in for extra flavor.
    Black pepper
  • Serve and Enjoy: Spoon into bowls and top with the crispy sage leaves. Add a sprinkle of nutmeg or breadcrumbs if you want extra crunch. Serve warm and get ready for compliments!