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4.88 from 16 votes

Butternut Squash Mac and Cheese

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!
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Side
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 341kcal
Author: Nancylynn

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.  

Notes

21 Day Fix:  1 YELLOW, 1/2 GREEN, 1 BLUE, 1/2 TSP (per serving)
WW: 10 points (per serving) [Calculated using reduced fat cheddar]
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.

Nutrition

Serving: 0.75cup | Calories: 341kcal | Carbohydrates: 35g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 713mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7888IU | Vitamin C: 15mg | Calcium: 322mg | Iron: 1mg