- Perfectly tender pasta - A rich and cheesy butternut squash cheese sauce - Minutes to make and made entirely in the instant pot
- Butternut squash - Chicken broth - Pasta - Garlic - Cayenne
- Cheddar - Monterey jack cheese - Heavy cream - Milk
Place butternut squash and chicken broth in a 4-qt instant pot. Cook on high pressure 4 minutes, then quick release. Blend squash until smooth.
Add blended butternut squash sauce, water, pasta, garlic, and cayenne to instant pot and cook on high pressure 4 minutes. Quick-release instant pot and remove lid.
Add cheeses, heavy cream, and milk to pasta and stir into pasta until cheese is melted.
Season mac and cheese with salt and pepper to taste and serve immediately while warm. Enjoy!