Creamy Pumpkin Mac and Cheese
This creamy flavorful pumpkin mac and cheese recipe is the perfect fall comfort food. It makes a great weeknight meal or delicious side dish for your holiday gatherings.
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Servings 4
Calories 708kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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