Name: Pumpkin Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound pasta shells; 2 tablespoons butter; 12 ounce can evaporated milk; 15 ounce can pure pumpkin puree; 2 teaspoons prepared yellow mustard; 1/4 teaspoon nutmeg; 8 ounces sharp cheddar cheese (grated); 3/4 cup Parmesan cheese (grated); salt and black pepper (to taste); fresh chives (finely chopped, for garnish)

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This Pumpkin Mac and Cheese takes the stovetop classic you already love and gives it a seasonal twist that is creamy, savory, and just a little bit sweet. This side dish is fall comfort food at its coziest.

The pumpkin melts right into the sauce, adding body and gorgeous color without tasting like dessert. It all comes together in about 30 minutes with mostly pantry staples, so it works as well on a busy weeknight as it does next to the turkey on a holiday table. The kids will dive in for the cheese, and you can feel good about sneaking in a can of pumpkin along the way.

Helpful Tips

Pull the pasta early: Drain the shells when they are just shy of al dente, since they will keep softening as they soak up the warm sauce in the skillet.
Save that pasta water: The starchy cooking water is your secret to a silky sauce, so splash it in a little at a time until the mac and cheese is loose and glossy rather than thick.
Grate your own cheese: Freshly grated cheddar and parmesan melt far more smoothly than pre-shredded bags, which are coated in anti-caking agents that can make the sauce grainy.

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese takes the stovetop classic you already love and gives it a seasonal twist that is creamy, savory, and just a little bit sweet.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings Servings

Calories 619 kcal

Ingredients

1 pound pasta shells
2 tablespoons butter
12 ounce can evaporated milk
15 ounce can pure pumpkin puree
2 teaspoons prepared yellow mustard
1/4 teaspoon nutmeg
8 ounces sharp cheddar cheese grated
3/4 cup Parmesan cheese grated
salt and black pepper to taste
fresh chives finely chopped, for garnish

Instructions

Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until just shy of al dente. Drain, reserving 1 cup cooking water.
Meanwhile, in a large skillet, melt butter over medium heat. Add evaporated milk and bring to a simmer. Whisk in pumpkin, mustard, and nutmeg. Add the cheeses and stir until melted. Season with salt.
Add pasta to the sauce and stir until coated, adding some of the pasta cooking water if the sauce is too thick.
Season to taste with salt and pepper, then serve immediately, topped with chives if desired.

Nutrition

Calories: 619kcalCarbohydrates: 69gProtein: 28gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 73mgSodium: 564mgPotassium: 531mgFiber: 5gSugar: 10gVitamin A: 11760IUVitamin C: 4mgCalcium: 600mgIron: 2mg

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