Smoky Pumpkin Mac & Cheese (Pumpkin Passion- Year Four: Volume 7; October, 2013)

Prep time: 20 min
Cook time: 31- 40 min
Ready in: 51 min- 1 hour
Serves: 6- 10

Ingredients: 2 c. dry pasta
2 (12 oz.) cans evaporated milk
1 (15 oz.) can pumpkin puree
4 large eggs
1 1/2 tsp. smoked paprika
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
2 c. cheddar cheese- shredded
1/2 c. Parmesan cheese
1/2 c. breadcrumbs (for garnish)
1/4 c. pumpkin seeds (for garnish)

Directions:
- Bring a large pot of salted water to a boil
- Cook pasta until al dente
- Preheat oven to 400
- Spray a 9x13" baking pan with cooking spray
- While pasta is cooking, whisk together evaporated milk, pumpkin, eggs, paprika, salt, pepper, and cayenne until combined; set aside
- Mix together cheddar and Parmesan cheeses until well blended; set aside
- When pasta is done cooking, drain it and return back to pot it cooked in
- Pour pumpkin mixture over pasta and stir until combined
- Continue cooking over medium-high heat, stirring occasionally, until the sauce comes to a simmer and thickens, about 3-4 min
- Remove pan from heat and stir in 2 c. cheese mixture until melted and evenly-distributed
- Pour about half of the pasta into prepared baking pan
- Sprinkle with 1/4 c. cheese mixture
- Pour remainder of the pasta to make a second layer
- Sprinkle with remaining cheese, breadcrumbs, and pumpkin seeds
- Bake until cheese is bubbling and breadcrumbs are toasted, about 20-25 min
- Remove from oven and serve immediately

*Dina found the recipe here