Description
This instant pot butternut mac and cheese recipe is quick and easy, and will have dinner on the table in 30 minutes. Sweet butternut squash, savory cheddar and parmesan cheese — basically all the delicious things in one bowl. Great for a quick weeknight meal that gets a healthy dinner on the table fast.
Ingredients
Scale
1 tbsp olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2 tbsp dried thyme
Dash of nutmeg
1/4 tsp paprika
1/4 tsp freshly ground black pepper
1 lb whole wheat pasta (I used penne)
4 cups vegetable broth
1/2 cup milk
1 can butternut squash purée
1 cup cheddar cheese
1/2 cup Parmesan cheese
Instructions
- Turn instant pot on to the sauté function. Add olive oil. Once oil is heated, add onion, garlic and sauté 2-3 minutes.
- Turn sauté function off, and add thyme, nutmeg, paprika, pepper and stir.
- Add pasta, and broth so that most of the pasta is submerged in the broth.
- Close lid, Be sure vent is set to sealing. set to manual high pressure, 4 minutes, or half of cooking time of the pasta box instructions, minus one.
- Once timer is completed and pasta has cooked, do a quick release of the steam by Covering the steam valve with a towel or cloth and using a long handled spoon to move the steam vent knob from sealing to venting. You may have some starch coming out with the steam – this is ok.
- Once all the steam has released, carefully open lid, and stir pasta. You may have a little liquid still in the pot, this is ok!
- Add milk and butternut, stirring to combine.
- Next, add cheeses, stirring until melted. This may take a minute or two. If you find it’s taking longer, turn on the sauté function again while stirring to help melt the cheese. Only do this for a minute or so, as it gets hot very quickly and the pasta can start to stick.
- Serve!
Keywords: instant pot, mac and cheese, butternut, healthy mac and cheese, whole wheat, quick and easy meals, dinner, meal prep
