Description
This Easy Pumpkin Mac and Cheese is a creamy, comforting twist on the classic dish, featuring pumpkin puree for a subtle sweetness and autumnal flavor. Made with tender pasta shells, sharp cheddar, and parmesan cheeses, it’s perfect for a cozy meal that’s both satisfying and seasonal.
Ingredients
Scale
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
For Serving
- Finely chopped chives
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just shy of al dente. Drain the pasta, reserving 1 cup of the cooking water for later use.
- Prepare the Sauce: In a large skillet, melt butter over medium heat. Add evaporated milk and bring it to a gentle simmer. Whisk in the pumpkin puree, prepared yellow mustard, and nutmeg until smoothly combined.
- Add the Cheeses: Stir in the grated sharp cheddar and parmesan cheeses until they melt completely into the sauce, creating a creamy texture. Season the mixture with salt according to your taste preference.
- Combine Pasta and Sauce: Add the drained pasta shells to the skillet and stir well to coat them evenly with the pumpkin cheese sauce. If the sauce is too thick, gradually add some of the reserved pasta cooking water until the desired consistency is reached.
- Season and Serve: Taste the mac and cheese, then season with additional salt and pepper if needed. Serve immediately, garnished with finely chopped chives for a fresh finish.
Notes
- To avoid overcooking, cook the pasta just shy of al dente as it will continue to cook slightly when mixed with the sauce.
- The reserved pasta water helps thin out the sauce without losing flavor.
- For a richer flavor, use full-fat evaporated milk.
- This dish pairs well with a crisp green salad or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin mac and cheese, pumpkin pasta, autumn recipe, creamy mac and cheese, comfort food, vegetarian mac and cheese
