Instant Pot Pumpkin Macaroni and Cheese - Dump and Go Dinner

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Instant Pot Pumpkin Macaroni and Cheese - Dump and Go Dinner

Tricia
The Cook
4 Servings
16 Ingredients
9 Comments
This pumpkin laden macaroni and cheese dish is creamy, supremely cheesy, and comes together in less than 30 minutes! It's perfect for an easy fall dinner that's sure to please the whole family.
4 Servings
16 Ingredients
9 Comments

Ingredients

  • 4 ounces Elbows
  • ½ cups Water
  • ⅛ cups Butter
  • 1 ½ tablespoons Flour, All-Purpose
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Nutmeg
  • 1 ¼ cups Skim Milk
  • ¼ cups Pumpkin, Canned
  • 1 cup Cheddar Cheese, Shredded
  • ⅛ cups Swiss Cheese #1
  • ½ teaspoons Brown Sugar
  • ¾ teaspoons Salt
  • ¼ teaspoons Black Pepper
Serving Day Ingredients
  • 1 tablespoon Olive Oil
  • ½ cups Bread Crumbs
  • ½ cups Swiss Cheese #2

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers.
  2. Seal, label and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add 1 cup of water then add the frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Quick release the pressure.
  7. Spoon mixture into an oven safe pan.
  8. Mix olive oil, bread crumbs and swiss cheese #2 in a small bowl.
  9. Top macaroni and cheese with topping.
  10. Broil for a few minutes until topping is browned.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place all ingredients except the olive oil, breadcrumbs and swiss cheese #2 in the Instant Pot.
  3. Ensure noodles are covered with liquid, if not, add additional water.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Quick release pressure.
  7. Spoon mixture into an oven safe pan.
  8. Mix olive oil, bread crumbs and swiss cheese #2 in a small bowl.
  9. Top macaroni and cheese with topping.
  10. Broil for a few minutes until topping is browned.

9 Comments

Join the discussion
  1. Are the ratios of the ingredients correct in this recipe? 4 ounces of pasta to 1 1/4 cup milk and 1 cup cheese?? Is this a typo? I’m thinking it should be 16 ounces of pasta, which would also make sense for a recipe which is supposedly for four servings.

    1. Hi Alexandra!

      According to the original recipe this is correct. There are lots of rave reviews so it looks correct.

      Please let us know if for some reason it doesn’t turn out for you.

  2. A standard serving of pasta is 2 ounces. I would expect this to use 8 oz of pasta (4 cups cooked) for 4 servings, especially as this is listed as the dinner version.

  3. I love this recipe, but it doesn’t work for me in the IP. Both portions burned on the bottom and the pot wouldn’t come to pressure.

    1. Lori, I’m so sorry this recipe didn’t turn out for you. Do you have this issue when you make it from fresh or frozen or both? If you get some of the contents stuck to the bottom during the saute part, that could definitely cause the burn sign to come on. I usually scrape off those bits before turning it on to avoid that. I will definitely pass this feedback on to our Menu Builder team.

  4. IP did come to pressure either time I cooked this. First time from frozen, second time from totally thawed. The liquid bubbles and cooks the pasta but it is too thick to create proper stream for pressurizing. I also had to double the entire recipe to make a dinner-size portion. Flavor is excellent but recipe itself really needs improvements.

    1. Hi Ashley, I’m so sorry this recipe did not come to pressure for you. We will pass this feedback to our Menu Builder Team to review this recipe. A quick follow up question Ashley too, since you doubled the recipe, did you also increase your cook time for this dish?

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