Pumpkin Macaroni and Cheese


  • 1 lb elbow pasta
  • 3 cups water
  • 1 can ( 12 oz) evaporated milk
  • 2 cups shredded sharp cheddar cheese
  • 1 ½ cup pumpkin purée
  • 4 tbsp unsalted butter
  • 1 tbsp salt
  • 2 tsp garlic powder
  • 6 orange bell peppers
  • Place the pasta in the inner pot with the water and 1 tsp salt. Pressure Cook on High for 1 Minute . Quick release the pressure. If the Instant Pot starts spewing foam, close the vent and allow the unit to sit for 5 Minutes before continuing.
  • Leave the unit on the keep warm function. Add the evaporated milk, shredded cheese, pumpkin puree, butter, garlic powder, and remaining salt to the elbow pasta. Stir until the cheese and butter have melted, and a thick sauce forms. Add additional salt to taste. Keep warm until ready to serve.
  • Meanwhile, prepare the jack-o-latern bell peppers. Slice the top off each bell pepper and clean out the insides and the top of all seeds and white membranes. Rinse under water. Using a paring knife, cut a jack-o-latern face into the front side of each pepper. Note, if the peppers do not stand upright, slice a little off the bottom so they rest easily while standing.
  • Fill each bell pepper with a serving of pumpkin macaroni and cheese. Place the tops on each pepper. Serve warm!
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