Pumpkin Mac and Cheese

5 from 3 votes

Pumpkin mac and cheese is the perfect fall comfort food. This old-fashioned side dish is sure to be a hit with your family.

Prep Time10

Cook Time10

Course: Comfort Food, dinner

Cuisine: American

Servings: cups

Calories: 137kcal

Author: Prajakta Sukhatme

Cost: $5

Ingredients

16 Ounces Uncooked Elbow Macaroni 4 cups dry
4 Cups Vegetable Broth or water
2 Tablespoons Butter
1 Cup Evaporated Milk add more if needed
1 Cup pumpkin puree
2 Cups Shredded Cheddar Cheese
1 Cup Shredded Mozzarella Cheese
½ Cup freshly grated Parmesan cheese
Salt and pepper

Optional Savory Seasoning

½ teaspoon dry ginger powder
½ teaspoon smoked paprika or cayenne pepper

Optional Sweet Seasoning

1 teaspoon Pumpkin spice mix
⅛ teaspoon ground nutmeg

Instructions

Prepare Macaroni: In a large pot, boil macaroni pasta per package instruction. Drain the cooking water completely.
Create Pumpkin Cream Sauce : In a large saucepan on a medium-high heat melt butter. Add pumpkin puree and seasoning. Sauté well for couple minutes. Add evaporated milk and let it gently come to boil. Whisk well to make creamy pumpkin sauce.
Mix : Add half of the cheese and half of the boiled macaroni pasta in the sauce. Stir well to combine.
Serve : Add rest of the cheese and boiled pasta and mix everything well. Adjust the seasoning. Serve warm and Enjoy!

Notes

How to Make Instant Pot Pumpkin Mac and Cheese ?

Add the uncooked macaroni, broth ( or water ), butter, and salt to the Instant Pot.
Place the lid on the pot and set the valve to sealing. Press and choose MANUAL or PRESSURE COOK , high pressure for 4 minutes. After it’s done cooking, do a QPR – quick pressure release. Open the lid.
Mix the evaporated milk and pumpkin puree together using a whisk. Add seasoning.
Add half of the pumpkin puree mixture and grated cheese. Stir well. Then add the rest of the mixture and cheese and stir well again. ( add more evaporated milk, if necessary, to adjust the consistency that you like)
Season to taste. Serve it warm in a bowl and enjoy !

Storage :

Leftover pumpkin mac and cheese may be stored in a covered airtight container in the refrigerator for up to 3 days.

To Reheat. Warm pumpkin mac and cheese in the microwave, covered, until steaming. Alternatively, you may rewarm the mac and cheese in a 350 degree F oven until heated through.

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