Instant Pot Butternut Squash Mac and Cheese

Instant Pot Butternut Squash Mac and Cheese is a simple, easy take on classic comfort food. And a genius way to add more vegetables to any meal. 

Butternut Squash adds a sweet and nutty flavor to a Mac and 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.

How to Make Instant Pot Butternut Squash Mac and Cheese

This recipe is written using a 6-quart Instant Pot or pressure cooker.

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!

More Instant Pot Mac and Cheese Recipes

Instant Pot Mac and Cheese: Easiest Comfort Food Ever
4 Minute Instant Pot Taco Mac and Cheese
Instant Pot Chili Mac and Cheese
Italian Mac and Cheese with Chicken and Broccoli

Instant Pot Butternut Squash Macaroni and Cheese

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Instant Pot Butternut Squash Mac and Cheese is a simple, easy take on classic comfort food. And a genius way to add more vegetables to any meal. 

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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

1. 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.
2. 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.
3. Cook on high pressure for 3 minutes. Once cooking has completed, quickly release the pressure.
4. 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.
5. Serve!

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 1024mgCarbohydrates: 35gFiber: 4gSugar: 5gProtein: 14g

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