Pumpkin, get your pumpkin! This ooey, gooey dish cleverly infuses the season’s most popular ingredient with Monterey Jack cheese to create a rich, smooth sauce that envelops every bite of elbow macaroni. Smoked paprika and chili flakes round out the flavor profile with a hint of heat.

Instant Pot Pumpkin Mac 'N Cheese

Pumpkin Mac N' Cheese

Time: 20 minutes
Servings: 4

  1. Pour the chicken stock, water, salt, garlic powder, onion powder, and elbow pasta into the Instant Pot or pressure cooker. Give it a gentle stir.
  2. Add pumpkin puree, sprinkle smoked paprika, and chili flakes. Do not stir these ingredients in to prevent the pumpkin from burning on the bottom while cooking.
  3. Place the lid on the pot and pressure cook for 3 minutes. Press the quick-release valve to allow the steam to escape, then carefully open the lid.
  4. Add butter, half and half, and cheese. Mix all the ingredients until the cheese is melted and the sauce is evenly distributed throughout the pasta. 

    For a fun flavorful twist try mixing in a spritz or two of Garlic Avocado Oil Spray or Chipotle Avocado Oil Spray to the final dish.