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.
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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