Instant Pot Butternut Squash Mac and Cheese
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Instant Pot Butternut Squash Mac and Cheese is a simple, easy, super creamy take on classic comfort food. And a genius way to add more vegetables to any meal, full of delicious fall flavors.
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Fresh or frozen butternut squash adds a sweet and nutty flavor to this delicious Instant Pot Butternut Squash Mac & Cheese recipe, upping the nutrition, and cutting calories and fat.
In other words… it’s a healthier Mac and Cheese recipe. And honestly, so good, there is NO sacrifice here!
When made in the Instant Pot, we’re talking 3 minutes of active cooking time. And when you add frozen or fresh cubed butternut squash, there’s hardly any prep.
It’s a wonderful recipe on many levels.
Instant Pot Butternut Squash Mac and Cheese Directions
This recipe is written using a 6-quart Instant Pot or pressure cooker (if you need to clean out your Instant Pot before starting, here is a really helpful guide!)
Here’s how easy it is to make.
In the base of the Instant Pot, heat olive oil using the saute function. Add onion, garlic, thyme, red pepper flakes, and paprika and cook until softened. Then, cancel the saute function.
To the base, add dry macaroni, cubed butternut squash (fresh or frozen), and chicken broth. Cover and set the valve to sealing.
Cook on high pressure for 3 minutes. Once cooking has completed, quickly release the pressure.
Switch to the saute function, and stir in butter, milk, and shredded cheese. Continue to stir until the cheese is melted and smooth. Serve!
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Healthy Instant Pot Chicken Tortilla Soup
- Instant Pot Beef and Broccoli with Soy Sauce
- Best Instant Pot Green Lentil Soup
- Smoky Instant Pot Baked Beans
- Instant Pot Chicken Mulligatawny Soup
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Instant Pot Butternut Squash Macaroni and Cheese
Equipment
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes optional
- 16 oz elbow noodles
- 2 cups cubed butternut squash frozen or fresh
- 3 1/2 cups chicken broth
- 1 cup nonfat milk
- 1 tablespoon butter
- 6 oz shredded mild cheese blend
Instructions
- Turn on the saute function and heat olive oil in the Instant Pot base. Add the onion and cook until softened. Then add garlic, thyme, paprika, and red pepper flakes; cook until fragrant, about 30 seconds to 1 minute. Cancel the saute function.
- Add dry macaroni, cubed butternut squash, and broth. Stir to submerge the pasta in the liquid. Attach the lid and set the valve to sealing.
- Cook on high pressure for 3 minutes. Once cooking has completed, quickly release the pressure.
- Switch to the saute function, and stir in butter, milk, and shredded cheese. Continue to stir until the cheese is melted and smooth. Stirring will also help break up any remaining cubes of butternut squash.
Notes
- Squash: Other varieties of squash or even pumpkin can be substituted for the butternut squash if desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
The instant pot butternut squash mac and cheese that you have shared with us looks a delicious and mouth watering dish as it is stated in this article. Mac and cheese has always been my favorite. Thank you for sharing it with us.
Thank you, Gianni! We love it — I hope you do too!
We love this! My family devoured it!