Creamy Pumpkin Mac and Cheese
Creamy Pumpkin Mac and Cheese is the perfect balance of pumpkin balance and cheesy goodness. Great for fall!
Servings 4 Servings
Calories 835kcal
Equipment
- large pot or dutch oven
- large pan
- Colander
Ingredients
- 1 pound pasta shells
- 2 tablespoons butter
- 12 ounces evaporated milk
- 15 ounces pumpkin purée
- 1 tablespoon dijon mustard
- 8 ounces sharp cheddar cheese grated
- ¾ cup Parmesan cheese grated
- Salt and pepper to taste
- Finely chopped scallions
Instructions
- Bring a large pot of water to a boil for the pasta. Salt the water and add in the pasta. Cook and save 1 cup of pasta water.
- In a large pan, melt the butter over medium heat. Add the evaporated milk and and simmer.
- Add in the pumpkin and mustard and stir. Add in the cheeses and stir till melted.
- Add the cooked pasta to the sauce and stir. If it it to thick you can add some of the leftover pasta water, if it’s not thick you can throw it away.
- Season with salt and pepper and serve and top with chopped scallions!
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 835kcal | Carbohydrates: 106g | Protein: 43g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 830mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 17610IU | Vitamin C: 5mg | Calcium: 932mg | Iron: 4mg