1 lb pasta shells (or macaroni)

2 Tbsp butter

1 (12-oz) can evaporated milk

1 (15-oz) can pure pumpkin puree

2 tsp prepared yellow mustard

1/4 tsp nutmeg

Salt, to taste

8 oz sharp cheddar cheese, grated

3/4 cup Parmesan cheese, grated

Black pepper, to taste

Finely chopped chives, for serving

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Cook pasta in salted water until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat.
Stir in evaporated milk, pumpkin puree, mustard, nutmeg, and a pinch of salt. Whisk until smooth.
Bring mixture to a gentle simmer, then reduce heat.
Add cheddar and Parmesan, stirring until melted and creamy.
Taste and adjust with salt and pepper.
Fold cooked pasta into the sauce until coated.
Serve warm, topped with chopped chives.

Add cayenne or smoked paprika for a spicy kick.

Stir in heavy cream for extra richness.

For a baked version, top with breadcrumbs and bake until golden.

Try different cheeses like gouda, fontina, or gruyere.

Best reheated with a splash of milk to keep creamy.