Instant Pot Butternut Squash Mac and Cheese PT30M https://img4.recipesrun.com/201907/2019/1101/e5/4/583244/300x200x50.jpg 6 servings Ingredients: 6 oz. shredded mild cheese blend 12 oz. canned evaporated milk 3 1/2 cups chicken broth 24 oz. frozen cubed butternut squash 16 oz. elbow noodles 1/2 tsp. dried thyme 2 cloves garlic (minced) 1/2 small onion (diced) 1 tbsp. butter 1 tbsp. olive oil
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Instant Pot Butternut Squash Mac and Cheese

By Lori

6 Person
30 Minutes
574 Calories
Wish your kids would eat more veggies? Why not combine them with their favorite meal? This Instant Pot Butternut Squash Mac and Cheese uses a homemade cheese sauce with sneaky veggies and cooks in 3 minutes!

Ingredients

  • 6 oz. shredded mild cheese blend

  • 12 oz. canned evaporated milk

  • 3 1/2 cups chicken broth

  • 24 oz. frozen cubed butternut squash

  • 16 oz. elbow noodles

  • 1/2 tsp. dried thyme

  • 2 cloves garlic (minced)

  • 1/2 small onion (diced)

  • 1 tbsp. butter

  • 1 tbsp. olive oil

Method

  • 01
    Heat olive oil and butter in Instant Pot on saute.
  • 02
    Add onion, garlic and thyme and cook until onion starts to brown.
  • 03
    Turn off Instant Pot.
  • 04
    Add noodles, squash and broth and cover and seal.
  • 05
    Set to 3 minutes high pressure.
  • 06
    Perform quick release and stir in milk and cheese until melted and smooth.

Related Tags

Healthy Recipes
Easy Recipes
Easy Dinner Recipes
Lunch Recipes
Mac and Cheese Recipes
Pot Recipes
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    Instant Pot Butternut Squash Mac and Cheese

    4.0

    ( By Lori )

    Wish your kids would eat more veggies? Why not combine them with their favorite meal? This Instant Pot Butternut Squash Mac and Cheese uses a homemade cheese sauce with sneaky veggies and cooks in 3 minutes!
    01 Information
    • Grade easy
    • Serving 6 servings
    • Calorie 574 Kcal
    • Prep Time 15 Mins
    • Cook Time 15 Mins
    • Total Time 30 Mins
    02 Ingredients
    6 oz. shredded mild cheese blend
    12 oz. canned evaporated milk
    3 1/2 cups chicken broth
    24 oz. frozen cubed butternut squash
    16 oz. elbow noodles
    1/2 tsp. dried thyme
    2 cloves garlic (minced)
    1/2 small onion (diced)
    1 tbsp. butter
    1 tbsp. olive oil
    03 Method
    Step 1
    Heat olive oil and butter in Instant Pot on saute.
    Step 2
    Add onion, garlic and thyme and cook until onion starts to brown.
    Step 3
    Turn off Instant Pot.
    Step 4
    Add noodles, squash and broth and cover and seal.
    Step 5
    Set to 3 minutes high pressure.
    Step 6
    Perform quick release and stir in milk and cheese until melted and smooth.
    04 Author
    Lori Lori
    647 Recipes

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