Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Butternut Squash Mac and Cheese

  • Author: Nancylynn
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 6 servings 1x
  • Category: Side
  • Method: Instant Pot | Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

This 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 good for you!   And the best part – it comes together so fast thanks to the Instant Pot!


Ingredients

Scale
  • 3 cups gluten free rotini or penne pasta 
  • 2 cups of low sodium chicken broth or water (for stovetop, follow pasta package directions)
  • ½ tsp dry mustard 
  • ½ tsp garlic powder
  • ½1 tsp salt
  • 3 tsp butter
  • 3 cups frozen butternut squash (1 10oz frozen bag)
  • 2 cups of freshly shredded sharp cheddar cheese, packed in tight 
  • 2T Pecorino Romano or parmesan cheese
  • optional – ¼ cup gluten free breadcrumbs  (note – you can make these easily by putting a slice of bread in your blender)

Instructions

Instant Pot:

  1. Place noodles in the Instant Pot, then cover with water/broth.  Add in seasonings and butter, then butternut squash.  Do not mix.  
  2. Place lid on the IP and set for 2 minutes. 
  3. Preheat oven to 400 degrees. 
  4.  After cook time, do a quick release. 
  5. Remove lid and stir squash and noodles together, then add in the cheddar cheese and continue to stir until it’s all melted together. 
  6. 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.  
  7. Enjoy!

Stove top:

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. Stir squash and noodles together, then add in the cheddar cheese and continue to stir until it’s all melted together. 
  5. 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.  
  6. Enjoy!

 


Notes

Makes 6 servings

21 Day Fix:  1 YELLOW, 1/2 GREEN, 1 BLUE (per serving)

WW link for personal points: Butternut Squash Mac and Cheese

Nutrition

  • Serving Size: 3/4 cup servings

Keywords: butternut squash mac and cheese, instant pot macaroni and cheese, gluten free mac and cheese