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! butternut squash mac and cheese

Who doesn’t love a bowl of mac and cheese this time of year? Come fall and winter, I start craving all the warm, hearty, comfort food meals. And you best believe mac n’ cheese is one of them. 

pasta shells, butternut squash, and shredded cheese

We always had some version of frozen mac and cheese or boxed mac and cheese on hand growing up because they were so, so easy and convenient. I have a go-to homemade mac and cheese recipe now that I love but it’s very involved and time-intensive. And unless it’s a Sunday when I’m at home, I typically don’t have the time to make an involved meal from scratch. pasta shells and butternut squash in a dish

Enter the beloved Instant Pot. Throw in your shells, liquid, and cheeses, and 25 minutes later, you’ve got creamy, cheesy shells of pasta. butternut squash mac and cheese inside an Instant Pot

I made this version with butternut squash as an ode to fall and winter. I love squash this time of year and it adds an extra depth of flavor to this dish. Not to mention added nutrients! Butternut squash is a good source of fiber, potassium and magnesium, and excellent source of vitamins A and C.

butternut squash mac and cheese in a bowl

You will love this meal if you like:

  • cheesy things
  • winter squash
  • fall flavors (like nutmeg!)
  • pasta
  • quick & easy weeknight dinners
  • set it and forget it dinners
  • the Instant Pot
  • convenience 
two bowls of butternut squash mac and cheese

I used frozen butternut squash because it made this recipe so much easier – all you have to do is open the bag and dump it in the pot! But if you have a bounty of fresh butternut squash, it will work just as well; just be sure to peel and cube it ahead of time. 
butternut squash mac and cheese in a bowl

Print

Instant Pot Butternut Squash Mac and Cheese


  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6-8 1x
Scale

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 cups vegetable broth
  • 2 cups water
  • Salt and pepper
  • 1/2 teaspoon nutmeg
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup half & half
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups 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.

  • Category: Pasta
  • Method: Instant Pot
  • Cuisine: American

Keywords: mac and cheese, macaroni and cheese, butternut squash, instant pot

Tell me, have you ever made mac and cheese in the Instant Pot before?

You May Also

Do you love fall recipes with a side of comfort? Check out these butternut squash recipes below!


Dairy Free Whole Wheat Butternut Squash Waffles

Spiced Roasted Butternut Squash Soup

Butternut Squash and Brussels Sprouts Naan Pizza

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2 Comments

  1. My hubby and I recently got an Instant Pot – definitely going to have to make this! Looks to die for!