Easy Pumpkin Mac and Cheese
Servings: 4 people
Calories: 787kcal
Pumpkin Mac and Cheese will quickly become your favorite fall meal. This family-friendly, easy recipe is a guaranteed winner!
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Ingredients
- 1 pound pasta shells or macaroni
- 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
- Finely chopped chives for serving
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.
Video
Notes
Recipe tips:
- Cook your pasta for 1-2 minutes less than the recommended cook time on the package. Because we’ll be combining the pasta with the warm cheese sauce at the end, the pasta will continue to cook. Cooking to just shy of all dente will ensure that your pasta isn’t mushy or overcooked at the end.
- Be sure to reserve some of your pasta cooking water before draining. You can add the starchy liquid to your mac & cheese at the end if you find that it’s too thick.
- Swap out the chives for fried sage leaves.
- Add some chopped chipotle peppers to add some spice.
- Top with some crumbled bacon.
- Add some blue cheese.
- Stir in some browned sausage.
Nutrition
Calories: 787kcal | Carbohydrates: 86g | Protein: 36g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 91mg | Sodium: 724mg | Potassium: 332mg | Fiber: 4g | Sugar: 4g | Vitamin A: 905IU | Calcium: 641mg | Iron: 2mg