This stovetop pumpkin gouda mac and cheese is worthy of your holiday tables without the fuss (no roux and no baking required!). It goes from start to finish in less than 30 minutes and the addition of pumpkin adds a vegetable that goes basically undetected (shhh!). Crunchy garlic herb breadcrumbs add the perfect textural contrast.
I love a good festive mac and cheese on holiday tables! This is my personal twist that includes pumpkin, tons of fresh herbs, something unique that really sets it apart (smoked gouda) and a crunchy topping that doesn’t even need to be baked at the end.
Don’t get me wrong, I’ll happily enjoy just about any type of mac and cheese. But I very much prefer the silky smooth stovetop variety over the kind that comes out sort of like a brick. I also think these leftovers reign supreme!
3 more reasons I love this pumpkin mac and cheese:
- No roux required – you simply heat heavy cream, add the pumpkin and cheeses and whisk until smooth. I know a roux isn’t that big a deal, but lugging out the flour can be cumbersome. I love that this recipe doesn’t require a roux!
- No baking, which makes for a much faster prep time. This comes together in just 25 minutes. If you’re short on oven space on Thanksgiving, this could be a great side dish option for you to include as part of your menu.
- Pumpkin – canned pumpkin pureé isn’t just for baking. Here it adds a little extra nutrition and really makes the color pop. It also blends in with the cheese sauce seamlessly.
Ingredients
- cavatappi pasta
- heavy cream
- canned pumpkin puree – not pumpkin pie mix!
- smoked gouda cheese
- parmesan cheese
- fresh herbs: sage & rosemary
- olive oil
- garlic
- spices: salt & nutmeg
- panko breadcrumbs
Step-by-Step Instructions for a Stovetop Mac and Cheese
- Cook pasta per package instructions (be sure to salt your pasta water!).
- Make the breadcrumbs in a skillet and season.
- Make the cheese sauce: heat heavy cream and pumpkin, mix in the cheeses and spices. Pro tip: use the same pot you used to boil the pasta. I love my Dutch oven (affiliate link!) for this.
- Toss pasta in the cheese/pumpkin sauce, then transfer to your serving dish and top with the toasty breadcrumbs. Garnish with more herbs and serve!
Full recipe including ingredient amounts can be found in the recipe card below.
The pumpkin pairs perfectly with the smoky gouda cheese and crunchy garlic herb breadcrumbs. I love using cavatappi style noodles because the corkscrew-like shape has so much surface area to cling to the cheese sauce.
Just look at these beautiful noodles!
Recipe FAQs and Substitutions
Cavatappi is what I recommend here because the cheese sauce gets inside and coats it really well. It’s also just a really fun shape! This pasta is readily available at most grocery stores, but if you can’t find it, penne would work too.
Pre-shredded cheeses don’t melt quite as seamlessly because of the anti-caking agents that are typically added. Look for blocks of cheese that you can shred/grate fresh for best results.
You can make the breadcrumbs up to 3 days in advance. Just let them cool completely, then store in an airtight container at room temperature until ready to use. You can also shred the cheeses up to one day in advance and store in the refrigerator.
If you love mac and cheese as much as I do and want to add something a little unique to your Thanksgiving table, give this pumpkin gouda mac and cheese a try. It’s rich, savory, ultra cheesy and layered with flavor from the sauce to the breadcrumbs. Best of all, it’s really simple to make. I know it’ll be a hit!
3 More Thanksgiving Recipes:
- Appetizer: Whipped Goat Cheese
- Signature Cocktail: Bourbon Apple Cider
- Salad: The Thanksgiving Salad
Pumpkin Gouda Mac and Cheese
This stovetop pumpkin gouda mac and cheese is worthy of your holiday tables without the fuss (no roux and no baking required!). It goes from start to finish in less than 30 minutes and the addition of pumpkin adds a vegetable that goes basically undetected (shhh!). Crunchy garlic herb breadcrumbs add the perfect textural contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mac and Cheese:
- 12 oz cavatappi pasta
- 1 cup heavy cream
- 1 cup canned pumpkin puree
- 6 ounces smoked gouda cheese, freshly shredded
- 1 ounce parmesan cheese, freshly grated
- ¾ teaspoon salt
- Pinch of nutmeg
Garlic Breadcrumb Topping:
- 2 tablespoons olive oil
- 1 large clove garlic, grated
- 5 large sage leaves, thinly sliced
- 1 sprig fresh rosemary leaves, minced
- 1 cup panko breadcrumbs
- ¼ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil. Cook pasta per package directions.
- Meanwhile, make the breadcrumb topping: heat olive oil in a large skillet over medium low heat. Add grated garlic and herbs, stirring constantly for 1 minute until fragrant. Add the panko and increase heat to medium. Continue cooking until golden, stirring occasionally to prevent burning, about 3-4 more minutes. Pour into a bowl and mix in the salt (season to taste, per preference).
- After the pasta is done cooking, strain the noodles. Place the empty pot back on the burner and reduce the heat to medium low. Add cream and pumpkin, whisking until smooth and pumpkin is totally incorporated. Once warm, add the cheeses, salt and nutmeg. Continue to whisk until very smooth and creamy. Add the noodles back to the pot and toss until completely coated in the cheese sauce.
- Transfer the noodles to a serving dish and scatter ½ cup breadcrumbs evenly on top (save the rest for leftovers). Garnish with extra herbs as desired. Best served immediately.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Pumpkin: Make sure you are using pumpkin puree and NOT pumpkin pie mix, which is sweetened.
- Cheeses: I highly recommend buying blocks of both smoked gouda and parmesan and shredding/grating by hand, instead of buying pre-shredded cheese. They have the best flavor and melt much better.
Nutrition
- Serving Size: 1/2 cup
- Calories: 267 calories
- Fat: 14 grams
- Carbohydrates: 27 grams
- Fiber: 2 grams
- Protein: 9 grams
Photos by Ashley McLaughlin
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