Want your kids to eat more vegetables without a fight? Try blending them into a classic comfort food. This Instant Pot Butternut Squash Mac and Cheese uses a creamy, homemade cheese sauce that hides extra veggies and is ready in minutes.
Whether you reveal the secret ingredient or keep it a surprise, this Instant Pot Butternut Squash Mac and Cheese is an easy, satisfying weeknight meal. Once you learn how simple it is to make mac and cheese in the Instant Pot, you may not return to the stove-top or boxed versions. It’s fast enough for a weekend lunch and far healthier than a drive-through option—plus it adds a serving of vegetables.
Make Mac and Cheese in the Pressure Cooker
Yes, you can make mac and cheese in a pressure cooker. Toss the ingredients into the Instant Pot, set the timer, and walk away. The pressure cooker simplifies the process and reduces hands-on time while delivering tender pasta and a silky sauce. If you like a crunchy topping, transfer the finished mac and cheese to a casserole dish, top with breadcrumbs or crushed chips, and bake briefly. Most families, however, are content with the rich, cheesy result as-is.
Tips for Smooth, Homemade Mac and Cheese
Making homemade mac and cheese that’s smooth and flavorful depends on a few simple choices. Skip the powdered packets—fresh ingredients make a big difference.
- Use freshly shredded cheese from a block rather than pre-shredded cheese. Pre-shredded varieties contain anti-caking agents that prevent smooth melting; freshly shredded cheese melts creamier.
- Evaporated milk adds richness and a silky texture. It’s a pantry staple that helps create a luscious sauce without heavy cream.
- Avoid overcooking the pasta. Slightly firm noodles (al dente) hold up better in the creamy sauce and resist turning mushy.
Instant Pot Butternut Squash Mac and Cheese
Jennifer Draper
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 small onion diced
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 16 oz elbow noodles
- 24 oz frozen cubed butternut squash
- 3 1/2 cups chicken broth
- 12 oz canned evaporated milk
- 6 oz shredded mild cheese blend
Instructions
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Heat olive oil and butter in the Instant Pot using the sauté setting.
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Add diced onion, minced garlic, and thyme; cook until the onion begins to brown.
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Turn off the Instant Pot.
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Add elbow noodles, frozen butternut squash, and chicken broth. Cover and seal the lid.
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Set to high pressure for 3 minutes.
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Perform a quick release, then stir in evaporated milk and shredded cheese until the sauce is smooth and the cheese has melted.
Nutrition
Important nutritional disclaimer