Description
This comforting Instant Pot Pumpkin Mac and Cheese is the perfect seasonal hybrid for busy weeknights. Featuring a creamy, velvety sauce made from sharp cheddar, parmesan, and earthy pumpkin purée, it delivers a sophisticated twist on the classic family favorite. Infused with a subtle hint of pumpkin pie spice, this nutrient-rich dish is simple to prepare using the pressure cooker, making it a stress-free dinner that feels like a warm hug in a bowl.
Ingredients
1 pound elbow macaroni pasta
4 cups water
1 cup pumpkin purée (pure, not pie filling)
1 tablespoon butter, cubed
1 teaspoon onion powder
3/4 teaspoon pumpkin pie spice
Salt to taste
2 1/2 cups sharp cheddar cheese, freshly shredded
1/4 cup parmesan cheese, grated
2/3 cup warm milk
1/3 cup heavy cream
Instructions
Place the dry macaroni, water, and salt into the Instant Pot inner pot.
Secure the lid and set the valve to Sealing position.
Cook on High Pressure for 4 minutes.
Perform a quick release of the pressure immediately once the timer finishes.
Remove the lid and stir in the pumpkin purée, butter, onion powder, and pumpkin pie spice.
Add the shredded cheeses, warm milk, and heavy cream.
Stir consistently until the cheese is fully melted and the sauce achieves a velvety, creamy consistency.
Adjust salt to taste and serve immediately.
Notes
Always shred your own cheddar from a block for the smoothest melting results, as pre-shredded cheese contains anti-caking agents that can leave the sauce grainy. If the sauce is too thick, add an additional splash of warm milk until the desired texture is reached.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg