COURSE:
Dinner
Pumpkin Macaroni Cheese: A Comforting Twist on a Classic Favourite
Embrace the cosy flavours of autumn with a creamy, delicious Pumpkin Macaroni Cheese. This delightful twist on the classic mac and cheese adds a subtle sweetness and a velvety texture from pumpkin purée, creating a comforting, seasonal dish that’s as nutritious as it is indulgent. The combination of sharp cheese and smooth pumpkin balances perfectly, giving each bite a warm, rich flavour with an added depth that feels like fall in a bowl.
Using your Instant Pot, you can whip up this creamy pumpkin-infused pasta quickly and effortlessly. The pumpkin purée not only boosts the nutritional value with its natural vitamins and fibre but also adds a creamy texture that beautifully complements the cheese sauce. The result is a luxuriously smooth sauce coating each macaroni, bringing together the familiar comfort of mac and cheese with the wholesome, earthy taste of pumpkin.
Perfect for family dinners, autumn gatherings, or simply a cosy night in, Pumpkin Macaroni Cheese is a versatile dish that can be served as a main course or a hearty side. Garnish with a sprinkle of nutmeg, fresh herbs, or even crispy breadcrumbs for an added crunch, and enjoy a new take on this timeless comfort food.
Pumpkin Macaroni Cheese
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
6
Product:
Instant Pot Multi-Cooker
Ingredients
- 450g macaroni pasta
- 700ml water
- 1 can evaporated milk
- 240g grated mature cheddar cheese
- 375g pumpkin purée
- 55g unsalted butter
- 1 tbsp salt
- 2 tsp garlic powder
- 6 orange bell peppers
Instructions
- Place the pasta in the inner pot with the water and 1 tsp salt. Pressure Cook on High for 1 Minute. Quick release the pressure. If the Instant Pot starts spewing foam, close the vent and allow the unit to sit for 5 Minutes before continuing.
- Leave the unit on the keep warm function. Add the evaporated milk, grated cheese, pumpkin puree, butter, garlic powder, and remaining salt to the pasta. Stir until the cheese and butter have melted, and a thick sauce forms. Add additional salt to taste. Keep warm until ready to serve.
- Meanwhile, prepare the bell peppers. Slice the top off each bell pepper and clean out the insides and the top of all seeds and white membranes. Rinse under water. Using a paring knife, cut a face into the front side of each pepper. Note, if the peppers do not stand upright, slice a little off the bottom so they rest easily while standing.
- Fill each bell pepper with a serving of pumpkin macaroni and cheese. Place the tops on each pepper. Serve warm!
Pumpkin Macaroni Cheese
COURSE:
Dinner
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
6
Product:
Instant Pot Multi-Cooker
Ingredients
- 450g macaroni pasta
- 700ml water
- 1 can evaporated milk
- 240g grated mature cheddar cheese
- 375g pumpkin purée
- 55g unsalted butter
- 1 tbsp salt
- 2 tsp garlic powder
- 6 orange bell peppers
Instructions
- Place the pasta in the inner pot with the water and 1 tsp salt. Pressure Cook on High for 1 Minute. Quick release the pressure. If the Instant Pot starts spewing foam, close the vent and allow the unit to sit for 5 Minutes before continuing.
- Leave the unit on the keep warm function. Add the evaporated milk, grated cheese, pumpkin puree, butter, garlic powder, and remaining salt to the pasta. Stir until the cheese and butter have melted, and a thick sauce forms. Add additional salt to taste. Keep warm until ready to serve.
- Meanwhile, prepare the bell peppers. Slice the top off each bell pepper and clean out the insides and the top of all seeds and white membranes. Rinse under water. Using a paring knife, cut a face into the front side of each pepper. Note, if the peppers do not stand upright, slice a little off the bottom so they rest easily while standing.
- Fill each bell pepper with a serving of pumpkin macaroni and cheese. Place the tops on each pepper. Serve warm!
Pumpkin Macaroni Cheese: A Comforting Twist on a Classic Favourite
Embrace the cosy flavours of autumn with a creamy, delicious Pumpkin Macaroni Cheese. This delightful twist on the classic mac and cheese adds a subtle sweetness and a velvety texture from pumpkin purée, creating a comforting, seasonal dish that’s as nutritious as it is indulgent. The combination of sharp cheese and smooth pumpkin balances perfectly, giving each bite a warm, rich flavour with an added depth that feels like fall in a bowl.
Using your Instant Pot, you can whip up this creamy pumpkin-infused pasta quickly and effortlessly. The pumpkin purée not only boosts the nutritional value with its natural vitamins and fibre but also adds a creamy texture that beautifully complements the cheese sauce. The result is a luxuriously smooth sauce coating each macaroni, bringing together the familiar comfort of mac and cheese with the wholesome, earthy taste of pumpkin.
Perfect for family dinners, autumn gatherings, or simply a cosy night in, Pumpkin Macaroni Cheese is a versatile dish that can be served as a main course or a hearty side. Garnish with a sprinkle of nutmeg, fresh herbs, or even crispy breadcrumbs for an added crunch, and enjoy a new take on this timeless comfort food.
