Instant Pot Butternut Squash Mac and Cheese

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  • 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


  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