One-Pot Browned Butter Pumpkin Mac and Cheese

Fall is the perfect season for cozy, comforting meals, and this One-Pot Browned Butter Pumpkin Mac and Cheese is the ultimate dish to embrace the flavors of autumn. Creamy, cheesy, and subtly spiced, this dish combines the richness of pumpkin with the cheesy goodness we all love. Best of all? You only need one pot to make it!
One-pot browned butter pumpkin mac and cheese with a creamy, velvety sauce, topped with crispy sage leaves. A cozy and easy fall recipe perfect for comforting dinners.

about this recipe

This dish is not only super cozy and tasty but also really easy to make. Everything cooks in one pot, which is ideal for busy weeknights or when you’re just craving something quick and satisfying. The pumpkin brings a nice hint of sweetness that pairs perfectly with the sharp cheddar, and the brown butter adds a rich, warm vibe. Plus, I serve it with fried sage, which elevates the dish in the best possible way.

Why You’ll Love This One-Pot Pumpkin Mac and Cheese

  • Quick and easy: No need to boil pasta separately—everything cooks together in one pot!
  • Packed with flavor: The combination of pumpkin, cheddar cheese, and a hint of spice creates the perfect balance.
  • Comfort food with a twist: Pumpkin puree adds a seasonal touch that takes classic mac and cheese to the next level.
  • Minimal cleanup: With just one pot to wash, it’s a weeknight dinner win!
Ingredients to make stove top mac and cheese
  • Pasta, I like short pasta because it will catch the creamy sauce better.
  • Water
  • Milk, use plant-based milk or regular milk.
  • Pumpkin puree, homemade or canned
  • Olive oil and butter, if using vegan butter, use Miyoko’s brand so it will brown.
  • Red chili pepper flakes
  • Garlic powder
  • Cheddar cheese, shredded, any brand, vegan or regular will work.
A wooden spoon lifts a creamy pumpkin risotto from a pot, showing off a vibrant orange hue speckled with visible grains of rice in a rich browned butter sauce. The background reveals more of the delicious dish, highlighting its thick consistency and appealing color.
  • Add butter and olive oil to a pot over medium heat; let the butter brown. Add the red chili flakes and garlic powder in a pot for 1 minute.
  • Add pumpkin purée and cook for 2-3 minutes.
  • Stir in water, milk, and pasta. Simmer for 10-12 minutes.
  • Mix in shredded cheddar until melted. Season as needed.
  • Serve hot, garnished, if desired. Enjoy!

Tips and customizations

  • This stovetop pumpkin mac and cheese goes perfectly with grilled broccoli, pan-fried asparagus, or fresh salads.
  • To balance out pumpkin’s sweetness, try using cheeses like cheddar, Gruyère, or Parmesan to make a really tasty sauce. Cheddar’s sharpness goes great with pumpkin’s sweetness. You can also mix in Gouda or mozzarella for a different twist!
  • Want it creamier? Add more milk or cheese for an extra creamy texture.
  • Spice it up: Increase the chili flakes for a bit more heat.
  • Add a crunch: Top with toasted breadcrumbs for a crunchy contras

One-Pot Browned Butter Pumpkin Mac and Cheese

Alejandra Graf
Fall is the perfect season for cozy, comforting meals, and this One-Pot Browned Butter Pumpkin Mac and Cheese is the ultimate dish to embrace the flavors of autumn. Creamy, cheesy, and subtly spiced, this dish combines the richness of pumpkin with the cheesy goodness we all love. Best of all? You only need one pot to make it!
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Mains
Cuisine American
Servings 6 people

Equipment

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons butter Miyoko´s for vegan option
  • 8 sage leaves optional
  • 1 teaspoon garlic powder
  • 1 teaspoon red chili pepper flakes
  • 1 cup pumpkin puree
  • 3 cups water
  • 1 cup milk
  • 1 lb pasta your favorite shape
  • 1 tablespoon salt
  • 8 oz cheddar cheese shredded

Instructions
 

  • Start the Base: In a large pot over medium heat, add the butter and olive oil. Let the butter melt and begin to brown slightly, which will add a nice, nutty flavor.
  • Crisp the Sage: Carefully add the sage leaves to the pot and fry until they’re crispy and golden around the edges. Remove and set them aside for garnish.
  • Add Seasoning: Add the red chili flakes and garlic powder to the pot and cook for about 1 minute, stirring continuously to release the flavors.
  • Add Pumpkin: Stir in the pumpkin purée and cook for 2–3 minutes, mixing well until the butter and oil are fully incorporated.
  • Simmer with Pasta: Add the water, milk, and pasta. Stir well to combine. Let it simmer for 10–12 minutes, stirring frequently to keep the pasta from sticking to the pot and to ensure it cooks evenly.
  • Melt in the Cheese: Once the pasta is tender ( abit more than al dente), add the shredded cheddar cheese. Stir until the cheese is melted and creamy. Taste and adjust seasoning as needed.
  • Serve and Garnish: Serve the pasta hot, garnished with the crispy sage leaves. If desired, finish with a sprinkle of toasted breadcrumbs, roasted broccoli, or extra cheese.

Notes

Trouble shooting: If the sauce looks a bit separated, keep stirring gently until it comes together into a creamy consistency.
How to Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to Reheat: For the best results, reheat on the stove over medium-low heat. Add about 1/2 cup of water to help the sauce come back together, stirring until it’s creamy again. If you’re in a pinch, you can reheat in the microwave, adding a splash of water as needed and stirring halfway through.
Keyword mac and cheese

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
Subscribe
Notify of
guest
Recipe Rating




0 Comments
Oldest
Newest
Inline Feedbacks
View all comments