This is the creamiest Pumpkin Mac and Cheese in existence! The secret to the creaminess is evaporated milk – it's perfect for the holidays.

Step 1 Cook pasta in a large pot of boiling water over high heat for 7-9 minutes or according to package directions.

Step 2 When pasta is done, drain and add back to pot. Reduce heat to medium, then add butter to pasta, stirring until melted.

Step 3 Add evaporated milk and pumpkin puree, stirring well. Add in cheeses, salt & pepper and mustard powder stirring well to combine.

Step 4 Remove from heat, then serve & enjoy!

Storing and Reheating If you want to keep any leftovers or make a batch to serve later in the week, place it in an airtight container and store it in your refrigerator. It should keep well there for about 4-5 days.

How to Freeze Pumpkin Mac and Cheese  This meal can be frozen for up to 4 months. Just be sure to keep it in an airtight container. Also, allow it to cool to room temperature before placing it into the freezer.

Check out a couple of our other Mac and Cheese recipes below!