Instant Pot pumpkin mac and cheese

Fall, or really any time of year, is perfect for pumpkin mac and cheese! The beauty of my pumpkin mac is it doesn't taste like pumpkin unless you want it to. Essentially, this is a clever way to mix in some vegetables, making your mac and cheese super creamy.

I love to make my mac and cheese in the Instant Pot because it all cooks in one pot, hands off. Cooking the pasta in a concentrated liquid helps emulsify the cheese when you stir it in. This recipe is a variation of my instant pot mac and cheese with secret cauliflower. In that version, I cook the mac and cheese with cauliflower, which blends seamlessly into the sauce. 

The pumpkin mac has a subtle warmth and a beautiful orange cheddar-like color. If you'd like to add some cozy fall vibes, a pinch of nutmeg will do the trick. It's an easy staple recipe that you can riff on. 

Pumpkin mac and cheese
5 cups water
1 1/2 t salt
1 15 oz can of pumpkin
1 lb short cut pasta like macaroni or shells
1 t garlic powder

black pepper to taste
pinch of nutmeg (optional)
4 oz cream cheese
10 oz meltable cheese like cheddar, jack, gouda, and/or swiss

hot sauce to taste (optional)

Stir together water, salt, and pasta in Instant Pot. Pour canned pumpkin on top, but do not stir in. (This prevents it from sticking to the bottom during cooking). Seal and set to 4 minutes on high pressure. Do a quick pressure release when finished cooking.

Stir in spices and cheeses until combined. If sauce is too liquid, let it stand for a few minutes. The pasta will absorb the excess moisture. If pasta is too dry, add more water until desired consistency is reached.

Serves 6.