Another awesome instant pot meal! Who doesn’t love mac and cheese! This one has a great twist adding butternut squash! That means this is such a perfect family friendly meal as it gets another type of food in your kiddos diet! This recipe is creamy, cheesy, and I make it with chickpea pasta for the added protein and fiber benefits!
For this recipe you will need an 8 oz box of Elbow or Shell Pasta (I used Chickpea pasta), 1 1/2 Cups Peeled and Cubed Butternut Squash, about 3 Cups Chicken Broth (just enough to barely cover the pasta in the instant pot), 2 Cups Shredded Cheddar Cheese, 1/2 Cup Half and Half, 1/2 Teaspoon Salt, 1 Teaspoon Garlic Powder, 1/4 Teaspoon Pepper.
You want to start by adding the cubed butternut squash and 1 cup of water to your instant pot. Set to sealing and cook for 7 minutes on manual. Once done do a quick release. Drain the cooked butternut squash then puree the cooked butternut squash in a blender and set aside.
Now you want to add your pasta and chicken broth to your instant pot. Set to sealing and cook on manual for 5 minutes. Do a quick release once done. If you notice the pasta is still too hard you can cook it for a few minutes longer. This all depends on the pasta you use. Drain the pasta of any extra liquid and return to the instant pot.
Add in the spices, half and half, cheese, and pureed squash. Mix together until fully melted and combined and enjoy!
8 oz box Elbow or Shell Pasta
(I used Chickpea)
3 Cups Chicken Broth
(Or just enough to barely cover
the pasta in the instant pot)
1/2 Cup Half and Half
1/2 Teaspoon Salt
1 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1 1/2 Cups Peeled And Cubed
2 Cups Shredded Cheddar Cheese