Pumpkin Mac and Cheese
This Pumpkin Mac And Cheese is perfect for chilly nights. Made with creamy pumpkin sauce and topped scallions for an easy weeknight meal.
Servings: 4 servings
Ingredients
- 1 pound pasta shells
- 2 tbsp butter
- 1 (12oz.) can of evaporated milk
- 1 (15oz.) can of pumpkin purée
- 1 tbsp dijon mustard
- 8 oz. sharp cheddar cheese grated
- ¾ cup Parmesan cheese grated
- Salt and pepper to taste
- Finely chopped scallions
Instructions
- Bring a large pot of water with salt to a boil.
- Add in the pasta and cook al dente.
- Save one cup of pasta, drain and set aside.
- In a large pan, melt the butter over medium heat. Add the evaporated milk and simmer.
- Add in the pumpkin and mustard and stir. Add in the cheeses and stir till melted.
- Mix together the cooked pasta and sauce until combined.
- If it is too thick, add some of the leftover pasta water.
- Season with salt and pepper and serve and top with chopped scallions!
Notes
Store leftovers in a airtight container for 3-4 days in the fridge.
