This Pumpkin Mac and Cheese is your favorite comfort food dressed up for fall. Creamy sharp cheddar and Parmesan melt into a velvety pumpkin sauce that clings to every shell, with just a hint of nutmeg and mustard to keep things savory and warm.
The pumpkin puree adds a subtle sweetness and gorgeous golden color without ever tasting like dessert, so it still reads as pure, cheesy comfort food. It comes together in just 20 minutes with one skillet and a handful of pantry staples, making it an easy weeknight win even on your busiest nights. It is the kind of dish that will have both kids and adults asking for seconds.
Helpful Tips
- Undercook the pasta slightly: Pulling the shells a minute or two before al dente keeps them from turning mushy once they finish cooking in the warm cheese sauce.
- Shred your own cheese: Pre-shredded cheese is coated in anti-caking agents that can make your sauce grainy, so grating a block of sharp cheddar yourself gives you the smoothest, creamiest melt.
- Loosen with pasta water: If your sauce thickens up too much as it sits, a splash of the reserved starchy pasta water brings it right back to that silky, clingy consistency.
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Pumpkin Mac and Cheese
Ingredients
- 1 pound macaroni or pasta shells
- 2 tablespoons butter
- 12 ounce can evaporated milk
- 15 ounce can pure pumpkin puree
- 2 teaspoons prepared yellow mustard
- 1/4 teaspoon nutmeg
- 8 ounces sharp cheddar cheese grated
- 3/4 cup Parmesan cheese grated
- salt and black pepper to taste
- chives finely chopped, for garnish
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.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.