My new favorite fall comfort food - Instant Pot Butternut Squash Mac and Cheese. This dinner is super easy to throw together and is ready in 30 minutes or less!
6-8
Ingredients
- 1 lb dry pasta shells
- 1 lb bag frozen cubed butternut squash (or can use 1 lb fresh butternut squash, peeled and cut into 1/2-inch cubes)
- 2 c vegetable broth
- 2 c water
- Salt and pepper
- 1/2 tsp nutmeg
- 1 tsp dijon mustard
- 1/8 tsp cayenne pepper
- 1/2 c half & half
- 1 1/2 c shredded sharp cheddar cheese
- 1 1/2 c shredded monterey jack cheese
- Salt and pepper, to taste
Instructions
1
In the Instant Pot, add pasta, butternut squash, vegetable broth, water and salt and pepper. Mix together.
2
Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
3
Use quick release valve to release steam.
4
One pressure is released, open lid and stir in nutmeg, dijon mustard, cayenne pepper, half & half, and cheeses, until combined and butternut squash breaks apart into the sauce.
5
Season with salt and pepper, to taste.