Go Back Email Link
–+ servings
Instant Pot Butternut Squash Mac and Cheese on a Wooden Board with Pumpkins
Print Recipe

Instant Pot Butternut Squash Macaroni 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. 
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Servings: 6 servings
Calories: 313kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon olive oil
  • ½ small onion diced
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes optional
  • 16 oz elbow noodles
  • 2 cups cubed butternut squash frozen or fresh
  • 3 ½ 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

  1. Squash: Other varieties of squash or even pumpkin can be substituted for the butternut squash if desired.

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 35g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 1024mg | Fiber: 4g | Sugar: 5g