Butter – I like to use unsalted butter so that I can control the salt at the end.Pasta Shells – or macaroni, rotini, penne, etc.I love how it blends right in and thickens this Pumpkin Mac and Cheese to the perfect consistency, along with that sharp cheddar cheese and parmesan cheese that lend the perfect tangy, cheesy flavor. Evaporated milk is essentially thickened milk, which means there’s less liquid in your dish and instead it’s just really, really creamy.Why is this Pumpkin Mac & Cheese so good?Īnd I’ve got a tip for you to make the absolute best Pumpkin Mac and Cheese (it’s the same one I put to use in my Instant Pot Mac and Cheese ) – use evaporated milk! ✔️ Why use evaporated milk in mac and cheese?
īut this Pumpkin Mac and Cheese is the ultimate of all comfort foods. It seems like one day it was summer, and the next I was pulling all my sweaters out of storage, swapping out flip flops for booties, and cooking all the comfort foods like this Lentil & Sausage Soup, this Easy Roasted Chicken, and this Slow Cooker Lamb Curry.
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