Description
A creamy, cozy pumpkin mac and cheese with pumpkin puree, evaporated milk, sharp cheddar, parmesan, and a pinch of cinnamon. Easy stovetop fall comfort food.
Ingredients
Scale
- 1 lb pasta shells
- 2 tbsp unsalted butter
- 12 oz evaporated milk (1 can)
- 15 oz pumpkin puree (1 can)
- 2 tsp yellow mustard
- 1/2 tsp cinnamon
- 8 oz sharp cheddar cheese, grated
- 6 oz parmesan cheese, grated
- Salt, to taste
- Pepper, to taste
- Chives, chopped, for topping
Equipment
Instructions
- Cook the pasta. Boil the pasta shells for 7 to 8 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- Start the sauce. Melt the butter in a large frying pan, pour in the evaporated milk, and bring to a simmer. Stir in the pumpkin puree, mustard, cinnamon, and a pinch of salt until smooth.
- Melt the cheese. Lower the heat and stir in the sharp cheddar and parmesan until the sauce is smooth and glossy.
- Combine. Add the pasta and toss to coat, loosening with pasta water as needed.
- Finish. Season with salt and pepper, top with chives, and serve warm.
Notes
- Use pure canned pumpkin, never pumpkin pie filling, which is sweetened and spiced.
- Grate the cheese from a block; pre-shredded cheese has anti-caking starch that makes the sauce grainy.
- Reserve pasta water to loosen the sauce without diluting the flavor.
- Add the cheese off a hard boil and keep the heat low so it stays creamy.
- For a baked version, top leftovers with extra cheese and broil until bubbly.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving