Creamiest Pumpkin Mac and Cheese
This is the Creamiest Pumpkin Mac and Cheese in existence! The secret to the creaminess is evaporated milk – it's perfect for the holidays.
Servings: 6 servings
- 1 lb mini pasta shells
- 2 tbsp butter
- 1 (354mL) can evaporated milk
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 cup mozzarella or Swiss cheese grated
- 3/4 cup cheddar cheese grated
- 1/2 tsp salt
- 1 pinch pepper
- 1 pinch mustard powder (optional)
Cook pasta in a large pot of boiling water over high heat for 7-9 minutes or according to package directions.
When pasta is done, drain and add back to pot. Reduce heat to medium, then add butter to pasta, stirring until melted.
Add evaporated milk and pumpkin puree, stirring well. Add in cheeses, salt & pepper and mustard powder stirring well to combine.
Remove from heat, then serve & enjoy!
Add some extra veggies to your mac and cheese like broccoli, mushrooms or peas.
You can typically find pumpkin puree in the canned produce or baking aisle. Make sure you don’t use pumpkin pie filling!
Store the leftovers in the fridge for 4-5 days then reheat in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Calories: 533kcal | Carbohydrates: 67g | Protein: 23g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 419mg | Potassium: 459mg | Fiber: 4g | Sugar: 10g | Vitamin A: 6905IU | Vitamin C: 3mg | Calcium: 425mg | Iron: 2mg