Butternut Squash Mac and Cheese

- Perfectly tender pasta - A rich and cheesy butternut squash cheese sauce - Minutes to make and made entirely in the instant pot

This pasta features...

- Butternut squash - Chicken broth - Pasta - Garlic - Cayenne

- Cheddar - Monterey jack cheese - Heavy cream - Milk

Ingredients

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.

Cook squash

1

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.

Cook pasta

2

Add cheeses, heavy cream, and milk to pasta and stir into pasta until cheese is melted.

Mix in cheese

3

Season mac and cheese with salt and pepper to taste and serve immediately while warm. Enjoy!

Season pasta

4