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Instant Pot Pumpkin Macaroni and Cheese - Lunch Version

<p>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 lunch you can make it ahead and freeze for later.</p>
8 Servings Recipe By

Ingredients

  • 8 ounces Elbows
  • 1 cup Water
  • 1/4 cups Butter
  • 3 tablespoons Flour, All-Purpose
  • 1 teaspoon Cinnamon
  • 1/2 teaspoons Nutmeg
  • 2 1/2 cups Skim Milk
  • 1/2 cups Pumpkin, Canned
  • 2 cups Cheddar Cheese, Shredded
  • 1/4 cups Swiss Cheese #1
  • 1 teaspoon Brown Sugar
  • 1 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 2 tablespoons Olive Oil
  • 1 cup Bread Crumbs
  • 1 cup Swiss Cheese #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/2 cup
  • 472 Calories
  • 26g Total Fat
  • 13g Sat Fat
  • 1g Trans Fat
  • 61mg Cholesterol
  • 695mg Sodium
  • 40g Total Carb
  • 0g Fiber
  • 6g Total Sugars (Includes 1g Added Sugars)
  • 20g Protein
  • 16 WW Freestyle

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. Mix olive oil, bread crumbs and swiss cheese #2 in a bowl.
  8. Top macaroni and cheese with topping.
  9. Broil in the oven for a few minutes until topping is browned.

Freeze For Later Cooking Directions

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. **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. Mix olive oil, bread crumbs and swiss cheese #2 in a small bowl.
  8. Top macaroni and cheese with topping.
  9. Broil in the oven for a few minutes until topping is browned.
  10. Let cool.
  11. Divide among indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: Prep from frozen
  2. Reheat in the microwave for 2-3 minutes until heated through.

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