Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the pasta shells and cook them for 1-2 minutes less than the package instructions suggest, aiming for a texture just shy of al dente. After draining, remember to reserve about 1 cup of the starchy pasta water for later use.

In a large skillet, melt 2 tablespoons of butter over medium heat until it’s bubbling gently. Pour in the evaporated milk and allow it to come to a gentle simmer, stirring occasionally.

Once the milk mixture is simmering, whisk in 1 cup of pumpkin puree, 1 tablespoon of prepared yellow mustard, and a pinch of nutmeg. Stir until everything is smoothly combined.

Gradually fold in 1 cup of grated sharp cheddar cheese and ½ cup of grated Parmesan cheese into the pumpkin mixture, stirring continuously until melted.

Carefully add the cooked pasta shells to the creamy cheese sauce, mixing until all shells are evenly coated. Incorporate reserved pasta water for desired consistency.

Taste your pumpkin mac and cheese and adjust flavors with salt and pepper as needed.

Dish up the creamy pumpkin mac and cheese into bowls, and for a touch of freshness, sprinkle chopped chives on top.