- 1 pound of pasta shells
- 2 tbsp butter
- 1- 12 oz can of evaporated milk
- 1- 15 oz can of pure pumpkin puree
- 1 tbsp dijon mustard
- 8 oz sharp cheddar cheese grated
- 3/4 cup Parmesan cheese grated
- Salt and pepper to taste
- Finely chopped scallions
First bring a large pot of water to a boil for the pasta. Salt the water and add in the pasta. Cook to al dente according to the package directions. Drain the pasta and save 1 cup of pasta water.
Next in a large pan, melt butter over medium heat. Stir in the evaporated milk and and heat to a simmer.
Next add the pumpkin and mustard and stir until everything is well mixed. Add in the cheeses and stir until the cheese is melted and smooth.
Add the cooked pasta to the sauce and stir to coat. If the cheese sauce is too thick you can add in a little bit of the reserved pasta water at a time to thin it out.
Season with salt and pepper and serve and top with chopped scallions!
Serving: 1g | Calories: 708kcal | Carbohydrates: 57g | Protein: 34g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1031mg | Fiber: 5g | Sugar: 14g