Description
This Easy Pumpkin Mac and Cheese is a creamy, cheesy twist on a classic comfort dish, combining tender pasta shells with a rich pumpkin-infused cheese sauce. Ready in just 25 minutes, it's perfect for a cozy weeknight meal or a festive fall dinner.
Ingredients
Pasta
- 1 pound pasta shells (or macaroni)
Sauce
- 2 Tablespoons butter
- 1 12-ounce can evaporated milk
- 1 15-ounce can pure pumpkin puree
- 2 teaspoons prepared yellow mustard
- ¼ teaspoon nutmeg
- Salt (to taste)
- 8 ounces sharp cheddar cheese (grated)
- ¾ cup parmesan cheese (grated)
- Salt and pepper to taste
Garnish
- Finely chopped chives (for serving)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta shells and cook until just shy of al dente. Drain the pasta and reserve 1 cup of the cooking water for later use.
- Prepare Sauce: In a large skillet over medium heat, melt butter. Add evaporated milk and bring the mixture to a gentle simmer. Whisk in the pumpkin puree, prepared yellow mustard, and nutmeg until smooth.
- Add Cheeses: Stir in the grated sharp cheddar and parmesan cheeses into the sauce, mixing until the cheeses melt completely and the sauce is creamy. Season the sauce with salt to taste.
- Combine Pasta and Sauce: Add the drained pasta to the sauce and stir until each piece is coated. If the sauce is too thick, add some reserved pasta cooking water a little at a time to loosen it to your preferred consistency.
- Season and Serve: Adjust seasoning with salt and pepper to taste. Serve the mac and cheese immediately, topped with finely chopped chives for a fresh, mild onion flavor.
Notes
- Use pasta shells for the best sauce cling, but macaroni or small tubular pasta works well too.
- Reserve some pasta cooking water to adjust sauce thickness and help it bind to the pasta.
- Adjust nutmeg quantity according to your preference for a subtle warmth.
- For a sharper cheese flavor, use extra-sharp cheddar.
- This dish is best enjoyed fresh; sauce thickens upon standing.
