This is an Instant Pot recipe for Mac and Cheese. The pumpkin could be left out and it would just be mac and cheese.
I am also using Cavatappi here. You could use macaroni, but adjust the pasta cooking time.
Here is the usual cooking rule for IP Pasta:
1. Note the cooking time range on the pasta package
2. Take the lower number and divide by 2 (round down if you need to), then subtract 2
3. 5 minute natural release, then release the pressure
For cheese I am using a shredded Colby jack along with some cream cheese, a small amount of Velveeta for texture and shredded “mac and cheese” cheese that is designed to melt well. You can always add additional cheese if you want it cheesier.
I like Better Than Bullion broth, but you could us whatever flavorful liquid you like. You could delete the apple juice and wine and just use 4 cups of broth.
Pumpkin Mac and Cheese
Special equipment: Instant Pot
Ingredients:
1 small onion, diced
5-7 cloves garlic, minced
2-3 tbsp light flavored oil
3 ½ cups herb broth (use your favorite broth here, but be aware of the salt content)
¼ cup apple juice
¼ cup white wine
1 tbsp herbes de provence
1 tsp Dijon mustard
1 pinch salt (you can always add salt later, but you can’t take it out!)
1 ¾ cup pumpkin puree
1 lb cavatappi
8 oz cream cheese
5 oz Velveeta
2 cups shredded Colby Jack
2 cups shredded “Mac and Cheese” cheese
Heavy cream or half and half as needed for consistency
Instructions:
Turn the Instant pot to Sauté and add the garlic and onions. Sauté them until they begin to soften.
Mix the broth, juice, wine, herbes, mustard salt and pumpkin in a bowl. When the garlic and onions are tender, turn off the sauté function and add the liquid.
Add the cavatappi on top of the liquid and push it down into the liquid a little. No need to stir it in.
Lid-up the instant pot and set the pressure time at 2 minutes.
After the IP completes the pressure cycle, allow a 5 minute natural release then release the pressure.
Give the pasta a stir and be sure of it’s doneness. We want it very close to done, just slightly al dente. If it is more or less cooked, adjust the hold time a the end.
Begin adding cheese with the cream cheese and Velveeta. Then add the shredded cheeses. If the pasta becomes too thick, thin mixture with the cream.
Once you have the cheesiness the way you like it let the mixture sit for another 5 minutes for the flavors to blend. If your pasta was underdone, add some additional cream and add another 3-5 minutes of holding time.