Pumpkin Mac and Cheese
This Pumpkin Mac and Cheese has creamy sharp cheddar and Parmesan that melts into a velvety pumpkin sauce, with just a hint of nutmeg and mustard to keep things savory and warm.
Servings: 6 Servings
Calories: 619kcal
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
Calories: 619kcal | Carbohydrates: 69g | Protein: 28g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 564mg | Potassium: 531mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11760IU | Vitamin C: 4mg | Calcium: 600mg | Iron: 2mg