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Instant Pot Pumpkin Mac and Cheese

Homemade Mac and Cheese made with real pumpkin, this is the ultimate fall comfort food.

Course Dinner, Side Dish
Cuisine American
Keyword Instant Pot Mac and Cheese, Instant Pot Pumpkin Mac and Cheese, Pumpkin Mac and Cheese
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 10
Calories 337 kcal
Author Melissa

Ingredients

  • 1 pound macaroni
  • 5 cups low sodium chicken broth or 5 cups of water and 1 1/2 tablespoons chicken bullion
  • 1 cup pumpkin
  • 1 stick butter cubed
  • 1/2 tablespoon dijon mustard
  • 1 teaspoon kosher salt reduce to taste if using chicken bullion
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 12oz can evaporated milk
  • 1 1/2 cups sharp cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon nutmeg freshly grated

Instructions

  1. Spray the inner pot of a 6 quart Instant Pot with non stick cooking spray. Add uncooked macaroni, chicken broth, pumpkin, butter, dijon mustard, salt, pepper, onion powder, garlic powder, and paprika. Mix ingredients. Set Instant Pot to cook on High Pressure for 3 minutes. Make sure valve is set to sealing.

  2. As soon as Instant Pot finishes countdown, use Quick Release to release pressure. Stir in evaporated milk, then cheddar cheese, then parmesan cheese. Adjust salt and pepper as needed. Grate in fresh nutmeg and serve. Use milk or half and half to thin mac and cheese if necessary.

Nutrition Facts
Instant Pot Pumpkin Mac and Cheese
Amount Per Serving
Calories 337 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 43mg14%
Sodium 777mg34%
Potassium 262mg7%
Carbohydrates 24g8%
Fiber 0.3g1%
Sugar 1g1%
Protein 13g26%
Vitamin A 1559IU31%
Vitamin C 1mg1%
Calcium 228mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.