Description
Pumpkin Mac and Cheese combines tender pasta shells with pumpkin puree, sharp cheddar, Parmesan, evaporated milk, mustard, and nutmeg for a creamy 25-minute fall dinner.
Ingredients
Scale
- 1 pound medium pasta shells or elbow macaroni
- 2 tablespoons unsalted butter
- 1 12-ounce can evaporated milk
- 1 15-ounce can pure pumpkin puree
- 2 teaspoons prepared yellow mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt, plus more for pasta water
- 8 ounces sharp cheddar cheese, freshly grated
- 3/4 cup Parmesan cheese, freshly grated
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh chives, for serving
- Reserved pasta cooking water, as needed
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 1 to 2 minutes less than the package directions.
- Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta without rinsing.
- Meanwhile, melt the butter in a large skillet over medium heat.
- Add the evaporated milk and bring it to a gentle simmer without allowing it to boil aggressively.
- Whisk in the pumpkin puree, yellow mustard, nutmeg, and salt until smooth.
- Reduce the heat to low. Add the cheddar gradually, stirring until melted.
- Stir in the Parmesan until the sauce becomes smooth and glossy.
- Add the drained pasta and stir gently until every piece is coated.
- Add reserved pasta water 1 tablespoon at a time as needed to loosen the sauce.
- Season with additional salt and black pepper to taste.
- Serve immediately with finely chopped chives.
Notes
- Cook the pasta for 1 to 2 minutes less than the package recommends because it will continue cooking in the warm sauce.
- Reserve pasta cooking water before draining so you can loosen the sauce without making it watery.
- Use pure pumpkin puree rather than sweetened pumpkin pie filling.
- Grate the cheddar and Parmesan from blocks for smoother melting.
- Replace chives with crispy fried sage leaves when desired.
- Add chopped chipotle peppers or red pepper flakes for heat.
- Top with crumbled bacon, browned sausage, toasted breadcrumbs, or blue cheese for extra flavor.
- Refrigerate leftovers in an airtight container for up to 4 days and reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 787
- Sugar: 4
- Sodium: 724
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 86
- Fiber: 4
- Protein: 36
- Cholesterol: 91