This dreamy Butternut Squash Mac and Cheese recipe is full of hidden veggie power, but it’s so creamy, cheesy, and delicious, nobody would ever guess it’s healthy! And the best part – it comes together so fast thanks to the Instant Pot!
No instant pot? No problem! I have included stovetop directions, too!
You guys know I am not above hiding veggies in my families meals. I mean, at this point they kind of know it, too.
And for a long time, cauliflower was my hidden veggie go-to. And it still is, but I have added another favorite to the mix:
Butternut Squash.
Just like cauliflower, Butternut Squash ups the creaminess factor in healthy recipes without a lot of fat, but the flavor is mild enough that it is easily hidden (if that’s your goal)…maybe even more hidden than cauliflower.
This versatile vegetable has a ton of health benefits, too – it’s high in dietary fiber, has no fat or cholesterol, and has a ton of vitamin A, a powerful antioxidant. And this Butternut Squash Mac and Cheese has a heaping three cups of squash added in! A great way to get extra veggies and extra nutrients in your diet!
I use this technique with my Instant Pot Chicken Curry and Rice – the butternut squash adds lots of creamy texture and just a slight bit of sweetness to that dish, but you mainly taste the yummy ginger and curry.
Why you’ll love it
- This simple recipe is ready in 30 minutes or less
- Way more nutrients and fiber than regular mac n cheese
- Even picky eaters will devour this healthy mac recipe
- No need for an immersion blender or high-speed blender to make the creamy sauce – just simply mix it up
- It pairs perfectly with some steamed green beans and my Air Fryer Chicken Thighs for a quick and delicious dinner
Ingredients
You don’t need a lot of ingredients to make this delicious side dish!
- Gluten-free Pasta – I tested this with elbow macaroni and I felt that the finished texture heavily depended on the brand, but the rotini and penne both came out perfect without regard to brand. Also, if you are not gluten free, you can sub whole wheat pasta.
- Low sodium chicken stock, broth, or water – I love the extra flavor that broth gives to mac and cheese, but you can definitely just use water or even vegetable broth to keep this dish vegetarian.
- Dry mustard – I always use dry mustard in my mac and cheese bc my momma always did.
- Garlic powder – you can sub fresh garlic if you don’t have the powder, but this is quick and easy.
- Salt – if you use water instead of broth, you might need some extra salt.
- Butter – we use vegan butter for this, but you can use whatever butter you have on hand.
- Frozen butternut squash (1 10oz frozen bag) – I love the time saver of using frozen butternut squash that is already pre-cubed, but you can certainly use fresh squash if you have some, especially if you have leftover squash from Thanksgiving! My tip – be sure you dice your squash into small cubes if you are using fresh!
- Freshly shredded sharp cheddar cheese, packed in tight – bagged cheddar will also work, but for the meltiest cheese and best butternut cheese sauce, fresh is best.
- Pecorino Romano or parmesan cheese – you can swap this out for extra cheddar, but I love the extra zip the Pecorino Romano gives to mac and cheese.
- Optional – Gluten free bread crumbs (note – you can make these easily by putting a slice of bread in your blender) – as an optional last step, I love to add some breadcrumbs and cheese for a fun, crispy topping.
How to Make Easy Butternut Squash Mac and Cheese in the Instant Pot
I love making pasta dishes like Mac and Cheese in the Instant Pot because it’s seriously so quick and easy. If you don’t have an instant pot, be sure to check out the recipe card below for Stovetop directions!
Step One: Add pasta and seasonings to your Instant Pot. Then add in your broth, but don’t stir.
Step Two: Add butter and butternut squash to the pot, again, don’t stir. Just layer then on top of the pasta.
Step Three: Cook for 2 minutes on high pressure, then do a quick release when cook time is finished.
Step Four: Stir up the pasta and butternut squash mixture, then add in the cheddar cheese!
Step Five: continue to stir that creamy, cheesy goodness, adding in a splash of broth, if the cheese mixture is too thick.
Optional Step Six: Top with gluten free breadcrumb and some extra cheese. Bake in the oven for ten minutes or until breadcrumbs are crispy!
Meal Prep & Storage
To Prep Ahead: This is an excellent meal prep recipe! Just follow all the steps except the optional baking and allow the pasta to cool. Store covered in the fridge. Before you are ready to serve your pasta, follow the instructions for baking the casserole.
To Store: If you are lucky enough to have leftover pasta, store it in an airtight container for 3-5 days.
To Freeze: Yes! You can freeze pasta! In fact, one of my favorite things to do is freeze individual portion sizes of this mac and cheese in my Souper cubes! You can freeze it in any airtight freezer safe container or ziplock bag.
To Reheat: You can thaw in the fridge and reheat in a saucepan, or reheat it straight from the fridge or freezer in the microwave. Start by heating it for one minute, then stir and add additional time as needed.
Substitutions and variations
- Swap butternut squash for cubed sweet potatoes or pumpkin
- Add some fresh sage for more Fall Flavor
- Swap dairy cheese for vegan cheese – I love Violife brand
- Add in some roasted broccoli for extra veggie power
- Make it a main course with some diced chicken or tuna
Recipe FAQs
Yep! Full instructions can be found in the recipe card below!
If your pasta doesn’t feel cooked all the way or evenly after cook time, don’t panic! Stir it all up and then just lay the lid back on the Instant Pot. In a couple of minutes, the heat from the pot should finish your pasta! You can also put it on saute to help speed this up. If you are adding the extra baking step, your pasta will cook more in the oven, too!
Totally! I love it with violife brand and a sprinkle of nutritional yeast!
What to serve with healthy mac and cheese:
I love making this with my Air Fryer Chicken Thighs and a steamed veggie. Here are some more yummy main course ideas to go with this Instant Pot Mac and Cheese!
Instant Pot Maple BBQ Chicken (Slow Cooker Option)
Pulled Pork with Maple BBQ Sauce {Crock Pot/Instant Pot}
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating & a review in the comments section! We love hearing from you!
More Healthy Butternut Squash Recipes:
Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW]
Lazy Butternut Squash Lasagna {Gluten-free, One Skillet}
Warm Honey Roasted Butternut Squash Salad (21 Day Fix)
Easy Shrimp, Kale, and Butternut Squash Saute {21 Day Fix}
Butternut Squash Soup [Instant Pot/Crock Pot/Stove Top] [21 Day Fix | WW]
Butternut Squash Latkes {21 Day Fix}
Butternut Squash Mac and Cheese
Ingredients
- 3 cups gluten free rotini or penne pasta
- 2 cups low sodium chicken broth or water for stovetop, follow pasta package directions
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ -1 teaspoon salt
- 3 teaspoons butter
- 3 cups frozen butternut squash 1 10oz frozen bag
- 2 cups freshly shredded sharp cheddar cheese packed in tight
- 2 tablespoons Pecorino Romano or parmesan cheese
- 1/4 cup gluten free breadcrumbs (optional) you can make these easily by putting a slice of bread in your blender
Instructions
Instant Pot:
- Place noodles in the Instant Pot, then cover with water/broth. Add in seasonings and butter, then butternut squash. Do not mix.
- Place lid on the IP and set for 2 minutes.
- Preheat oven to 400 degrees.
- After cook time, do a quick release.
- Remove lid and stir squash and noodles together, then add in the cheddar cheese and continue to stir until it’s all melted together.
- Place mac and cheese in a greased baking dish and top with 2 T extra shredded cheddar, 2T parmesan reggiano, and ¼ cup of breadcrumbs. Bake for 10-15 minutes or until breadcrumbs are crispy.
Stove top:
- Preheat oven to 400 degrees.
- Follow directions on pasta package, adding seasonings, butter, and butternut squash cubes to boiling water at the same time as the pasta. The squash and pasta will cook at the same time.
- Drain pasta and squash, reserving a little bit of pasta water in case you need to thin your mac and cheese. Place back in pasta pot.
- Stir squash and noodles together, then add in the cheddar cheese and continue to stir until it’s all melted together.
- Place mac and cheese in a greased baking dish and top with 2 T extra shredded cheddar, 2T parmesan reggiano, and ¼ cup of breadcrumbs. Bake for 10-15 minutes or until breadcrumbs are crispy.
Katie says
Wow!! This was fantastic!! Served over shredded chicken for protein. Will definitely be making this again!
Nancylynn says
This makes me so happy! Thanks for taking the time to rate and review! ❤️
Casey says
i will def try that next time. for anyone wondering, i’ve made it multiple times with leaving it out and still delicious!
Casey says
one of my favorite recipes and it’s a go-to dish!!! i’ve make the stovetop version but don’t see anything about adding the butter/seasonings. when would these be added or should they be omitted?
Nancylynn says
Thank you so much for noticing this, I just updated the recipe card for clarification! They can go in at the same time as the butternut squash.
Lindsey says
This was really good and easy but sadly my noodles burnt to the bottom of the IP so I lost about 1/3 of them. I followed the recipe to a T and used Banza noodles. Maybe the brand was the issue?
Nancylynn says
Bummer! It could be the Banza, yes! I have heard this from some other readers too. If you try again, try a corn based pasta as it seems to hold up a little bit better in the IP.
Erica says
I made this on Saturday and loved it and then I made the Pumpkin Sausage Pasta IP recipe today (a family favorite!) and it got me wondering if pumpkin would work as a sub for BN squash? I was just curious if anyone had tried it?
Nancylynn says
Oooh good thinking! It is a fine swap, it just may alter the taste slightly!
Courtney Navarro says
I have made this several times and my whole family LOVES it! I am having the issue that every time I make it, if triggers the burn notice on my IP. I cannot figure out what to do different but it does it every time and then will stop cooking. Just curious if you had any tips?
Nancylynn says
Wahhhh! Unfortunately, the feedback from some readers is that this recipe just triggers it on some of the “touchier” IPs.
Have you seen the burn notice article on the site? https://confessionsofafitfoodie.com/burn-message/ Check and see if there are any things here that you haven’t tried yet! Thanks for problem solving and trying again!
Dawn says
Do you think this will freeze well? It’s just me and it makes quite a bit 🙂 Thanks!
Nancylynn says
It freezes so well! I love using souper cubes to portion ahead of time and just reheat what we need!
Melissa Allaband says
Any adjustments required if we use non-gluten-free pasta?
Nancylynn says
You should be ok keeping everything the same. But if the pasta is too al dente after cook time, pop the lid back on for a few minutes and let the heat steam the pasta a little bit.
Marisol says
Is there a stove top recipe, I don’t have an instapot. Thanks
Nancylynn says
Stove top directions are now added! 🙂
Beth says
Finally decided to pull out my IP and learn to use it. Soooo glad I did….this mac & cheese is amazing! Thank you so much for sharing!
Nancylynn says
So glad you did too! Keep trying new things in that IP!
Jessi says
Sooo good! The first time I tried it, I used gluten free noodles from Aldi. Our pressure cooker isn’t instant pot brand so sometimes it needs a few minutes over the time listed… that turned these noodles into moosh. We still ate it though. The second time I used whole wheat and it came our perfect.
Nancylynn says
Great to know, thank you!!
Gina says
If I’m not using frozen squash, so I reduce cooking time?
Nancylynn says
Hi! No – just be sure your squash is diced up very small and keep the time the same!
Angelique Friedman says
Sounds amazing! What if I only have fresh butternut squash?
Nancylynn says
If you dice it really small, the fresh should work! OR you can precook the squash in the microwave for about 5 minutes (after stabbing all over with a knife or fork) then add to the IP and follow directions from there.
Laura says
How would you do this with chicken? Would you add the chicken with the pasta or does it have to be cooked before adding it?
Nancylynn says
I would dice it up smaller, saute it in the pot first for a few minutes and then add in the remaining ingredients and follow the directions accordingly!
Amy says
I don’t have an instant pot. Can this also be made in a slow cooker or Ninja?
Nancylynn says
It’s perfect for a Ninja Foodi! Instead of transferring to a baking dish, just add the breadcrumbs and cheese for the top and broil in your Foodi until breadcrumbs are crispy (about 5 minutes). Enjoy!
Pam says
How can you make this if you don’t have an Insrant Pot?
Nancylynn says
Stay tuned for oven directions, coming soon!
Marisol says
Have you shared non instapot recipe? I would love to make this today!
Nancylynn says
Stove top directions are now added!
Stacey says
This was really good! It was easy to make and had great flavor. I’ll definitely be making it again.
Nancylynn says
Yay! You made my night! ❤️
Meg says
Looks so yummy! The recipe ingredient list is missing the pasta type and amount – can you add that so we can make this delicious looking meal? Thank you for all your wonderful recipes!
Monica says
Wow! This was so good and my picky eater gobbled it up! Loved feeling so sneaking getting the veggies in! Thanks for another amazing recipe!