Description
Experience comfort in a bowl with this vibrant, velvety Instant Pot Pumpkin Mac and Cheese. Perfect for busy weeknights, this one-pot wonder replaces traditional roux-based sauces with a silky blend of pumpkin purée and sharp cheddar. The pressure cooker infuses macaroni with savory, earthy notes, creating a kid-friendly, nutritious twist on the American classic that is as festive as it is delicious. Minimal cleanup and maximum flavor make this a staple for any season.
Ingredients
1 pound elbow macaroni pasta
4 cups vegetable broth
1 cup pumpkin purée
2 cups sharp cheddar cheese, shredded
1/2 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon nutmeg
Salt and black pepper to taste
Instructions
Place the dry macaroni into the Instant Pot insert.
Pour the vegetable broth over the macaroni, ensuring it is mostly submerged.
Stir in the pumpkin purée, garlic powder, onion powder, and nutmeg.
Secure the lid and set the valve to sealing.
Cook on high pressure for 4 minutes.
Perform a quick release once the timer ends.
Open the lid and stir in the shredded cheese and heavy cream until melted and smooth.
Season with salt and pepper to taste before serving.
Notes
Use vegetable broth instead of water for a deeper, savory flavor profile. Ensure the cheese is freshly shredded for the best melting consistency. If the sauce is too thick, add a splash of warm water or milk to reach your desired texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg