Take your family’s fave mac and cheese to a whole new delicious level with this pressure cooker Butternut Squash Mac and Cheese! Extra creamy and rich, this recipe is a fun spin on a classic!

Butternut Squash Mac and Cheese in a serving platter
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Mac and cheese has long been a regular family favorite in our dinner rotation. Yours, too?

For the past few years, we’ve been trying to add more veggies to our daily diets and one of our favorite ways is to blend veggies into some of the dishes we already know and love.

Take macaroni and cheese. The classic recipe is great as it is, but it’s so easy to have fun with the classic recipe and elevate it for family dinners or even to go with Thanksgiving turkey.

Adding butternut squash helps take this recipe from everyday to extraordinary. And, another delicious and nutritious way to turn up the volume on this popular family dinner recipe: add butternut squash!

PS: If you’re dairy-free, be sure to try my Dairy-Free Mac and Cheese recipe. It’s a reader fave!

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🧀 Ingredient notes

ingredients to make instant pot butternut squash mac and cheese
  • Onions and garlic – sautéing these aromatics before pressure cooking with the other ingredients adds a lovely base layer of flavor that then permeates throughout the whole dish as it cooks. 
  • Salt – use kosher salt for more flavor evenly distributed throughout the dish
  • Paprika – ground paprika lends another depth of flavor to any basic macaroni and cheese. I use classic (sweet) paprika but you can use smoked if you want more of a smoky, slightly spicy flavor. 
  • Pasta – you’ll need 16 ounces of pasta, preferably in a shape that holds the creamy sauce well, like elbow macaroni.
  • Butternut squash – when pressure cooked, butternut squash is like MAGIC. It softens and you can mix it with the pasta into a rich, creamy, sweet sauce. So good! If you can’t find fresh butternut squash, you can use frozen cubed butternut squash instead.
  • Chicken broth – use homemade stock or canned broth as the main liquid to cook the pasta. This adds a ton more flavor than if you just used water. But if you don’t have a vegetable or chicken broth/stock on hand, you can use equal parts water instead.
  • Milk – The higher the fat content, the creamier your sauce will be. That said, I always use 1% milk when making this recipe and it still turns out super rich and creamy, thanks to the other ingredients!
  • Cheese – Use shredded cheddar cheese or you can use a mix of cheddar, colby, and mozzarella cheese. 
  • Butter – Just one tablespoon of unsalted butter adds a nice amount of buttery goodness to finish the dish.

Step-by-step instructions

Full instructions are in the recipe card at the bottom of this post. Here are some helpful additional cooking tips to help you make the best mac and cheese ever!

Set your Instant Pot or Ninja Foodi to SAUTÉ and high temperature. Allow the unit to preheat for 2 to 5 minutes.

Pour the olive oil into the pot. Once the oil is hot, add the onion, garlic, salt, and paprika. Sauté, stirring constantly, for 1 minute. Press Cancel to end the sauté setting.

Place the pasta into the pot, then top with the butternut squash. Pour in the chicken broth and gently push down on the pasta and squash to submerge them under the liquid. 

Assemble the pressure lid and set the pressure release valve to the SEALING position. Select PRESSURE/MANUAL and set the time to 3 minutes.

When cooking is complete, QUICK RELEASE the pressure by turning the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure. 

Stir in the milk, cheese, and butter until the cheese has melted and the butternut squash is fully incorporated into the sauce.

pressure cooker butternut squash mac and cheese

Recipe FAQs

How do I make this on the stove instead?

• Cook the pasta according to package directions.
• While the pasta is cooking, in a separate large saucepan or pot, add the cubed butternut squash and enough water to cover it. Bring the water to a boil, then reduce the heat and simmer until the squash is tender (about 10-12 minutes).
• Once tender, drain the squash and transfer it to a blender or food processor. Blend until smooth, then set aside. In the same saucepan, melt the butter over medium heat.
• Add the garlic and sauté for 1-2 minutes until fragrant.
• Add the flour and whisk continuously to form a roux, cooking for about 1 minute.
• Slowly add the milk while whisking, ensuring there are no lumps. Continue to whisk until the sauce thickens (about 3-5 minutes).
• Add the blended butternut squash to the cheese sauce and stir well to combine. Stir in the shredded cheese until melted and smooth.
• Season with salt, pepper, and any additional seasonings (like paprika or nutmeg if using).
• Add the cooked pasta into the sauce mixture and stir to coat evenly.

How do I store leftover butternut squash mac and cheese?

The best way to store leftover mac and cheese is in an airtight container in the refrigerator. It is best eaten within 3 or 4 days.

Can I freeze this butternut squash mac & cheese?

Yes! Store in an airtight freezer-safe container in the freezer for up to one month. Thaw overnight in the refrigerator before reheating.

What’s the best way to reheat mac and cheese?

To “wake up” the creamy sauce, place the leftover portion you wish to eat in a microwave-safe bowl. Then add a tablespoon of milk or butter to the pasta, and heat for 1 minute. Stir, then heat for another minute. 

🥗 What to serve with butternut squash mac and cheese

Butternut Squash Mac and Cheese in a serving platter

This delicious veggie mac and cheese can be served as a main course or a side dish. If serving as a main course, try adding these yummy side dishes to complete the meal:

Wine pairing for butternut squash

bowl of butternut squash mac and cheese with green glass

If you’re 21+ and enjoying this grown-up mac and cheese, it deserves an equally grown-up drink pairing!

adThe sweet, rich flavors of butternut squash pasta go well with fuller-bodied white wines, like a Viognier or an oaked Chardonnay.

Kitchen tools and equipment

Ninja Foodi pressure cooker/air fryer and Creamette Pasta box

Electric pressure cooker – to make this recipe, you’ll need an electric pressure cooker, such as an Instant Pot or Ninja Foodi

Wooden spoon or heatproof silicone spatula – to sauté the ingredients before pressure cooking, and to mix all of the ingredients together after pressure cooking.

More comfort food recipes

Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Instant Pot Butternut Squash Mac and Cheese

5 from 12 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 people
a family classic, but elevated!
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Ingredients 

  • 1 Tablespoon extra-virgin olive oil
  • ½ small onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground paprika
  • 1 pound small elbow macaroni
  • 2 cups peeled and cubed butternut squash
  • cups vegetable broth
  • 1 cup milk
  • cups shredded cheddar cheese
  • 1 Tablespoon unsalted butter

Instructions 

  • Set your electric pressure cooker to SAUTÉ and high temperature.
  • Allow the unit to preheat for 2 to 5 minutes.Pour the olive oil into the pot. Once the oil is hot, add the onion, garlic, salt, and paprika. Sauté, stirring constantly, for 1 minute. Press Cancel to end the sauté setting.
  • Place the pasta into the pot, then top with the butternut squash. Pour in the chicken broth and gently push down on the pasta and squash to submerge them under the liquid. 
  • Assemble the pressure lid and set the pressure release valve to the SEALING position. Select PRESSURE/MANUAL and set the time to 3 minutes.When cooking is complete, QUICK RELEASE the pressure by turning the pressure release valve to the VENT position.
  • Carefully remove the lid when the unit has finished releasing pressure. Stir in the milk, cheese, and butter until the cheese has melted and the butternut squash is fully incorporated into the sauce.

Video

Notes

This recipe is adapted from my cookbook, The Ninja Foodi Pressure Cooker Meal Prep Cookbook
Storage: Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 1 month. Stir in a bit of milk or butter before reheating.

Nutrition

Serving: 6servings, Calories: 486kcal, Carbohydrates: 66g, Protein: 20g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 40mg, Sodium: 841mg, Fiber: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

Marlynn Jayme Schotland 2021 profile pic

About Marlynn

I'm a cookbook author, recipe developer, photographer, WSET 2 Certified wine pro, mom of two, and dog lover. I'm here to help you with fast, easy, and delicious recipes, food & wine pairings, cooking & baking tips, plus food and wine travel guides.

5 from 12 votes (3 ratings without comment)

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6 Comments

  1. Art says:

    5 stars
    My family absolutely loved this, including my two kids under 2!

  2. Heather P. says:

    5 stars
    Wow love the addition butternut squash to my mac and cheese!

  3. Cate says:

    5 stars
    This is the absolute best pasta for the fall season, love it!

  4. Pam says:

    5 stars
    Butternut squash is one of my favorite ingredients this time of year, but I never thought of adding it to mac and cheese!

  5. Lisa says:

    5 stars
    I love the added veggie in this mac and cheese.

  6. Andrea says:

    5 stars
    What a fabulous way to incorporate butternut squash. The Mac and cheese is marvelous