Ingredients
12oz2% evaporated milk,2 cans
15ozpumpkin puree,1 can
4large eggs
1½tsppaprika,smoked
1tspsalt
½tspground black pepper
⅛tspcayenne
1lbpasta,dry, such as large elbow macaroni
16ozcheese,shredded, such as aged cheddar cheeses, or your choice of cheese
¼cupParmesan cheese,plus extra for garnish
½cupbreadcrumbs,such as Panko
Preparation
Preheat the oven to 400 degrees F. Spray a 9×13-inch baking pan with a cooking spray.
Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain the pasta, and then return the pasta back to the pot.
Meanwhile (while the pasta is cooking), in a separate bowl, whisk together the evaporated milk, pumpkin puree, eggs, smoked paprika, salt, pepper, and cayenne until combined. Once the pasta is cooked and drained, pour the evaporated milk mixture into the pot with the pasta and stir until combined.
Continue cooking over medium-high heat, stirring occasionally, for about 3 to 4 minutes, or until the sauce comes to a simmer and thickens.
Remove the pan from heat and stir in about 12 ounces of the shredded cheese and the Parmesan until melted and evenly distributed.
