This Freezer-Friendly Instant Pot Butternut Squash Mac and Cheese is a fall-inspired twist on everyone's favourite comfort food.
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Ahhh, butternut squash mac and cheese how I love you.
As a kid, I actually didn't really used to go crazy for mac and cheese if you can believe it! My mom made this baked version with breadcrumbs on top and I honestly don't know if it was the lack of creaminess (sorry Mom!) or if it was the breadcrumbs throwing off the texture for me but mac and cheese wasn't my thing.
And I'm still picky about it to this day!
Believe it or not, I don't really care for mac and cheese unless it's made with butternut squash – call me crazy but it adds a delicious, creamy element that you just can't get with a traditional mac and cheese recipe. And of course the added bonus of blending in some squash is that you get in some extra nutrients and veggies, but you are also able to reduce the amount of cheese you put it in so you're making a calorie-friendly version of mac and cheese.
Genius, I know.
Butternut squash mac and cheese is not necessarily a new concept or anything, but today I'm bringing you a twist on it that's going to make your life easier AND incorporates one of my favourite brands to boot!
Butternut Squash Mac and Cheese Ingredients
Now for me, a good mac and cheese really depends on the cheeses used, even if you're using squash in this version to boost the flavour.
Swiss cheese is key for creating that melty, ooey gooey texture and has more of a milder taste, while aged cheddar adds that familiar mac and cheese flavour that most people go crazy for. In a pinch you could use mozzarella instead of the Swiss cheese though – that's what I have on hand more frequently for things like pizza and other recipes. Fresh grated parmesan cheese and even a smoked cheddar would taste AMAZING with this recipe too so it's up to you to make it your own!
Stovetop Butternut Squash Mac and Cheese
Now you can make this Butternut Squash in the Instant Pot or on the stovetop – the Instant Pot of course saves time and is more of a true one pot method, but you can still make it in one pot on the stove as well. Essentially you will cook the pasta along with the garlic and onions in chicken broth, then stir in the butternut squash sauce (or puree if you're using a whole squash) and cheeses.
Freezing butternut squash mac and cheese
Another great thing about this Butternut Squash Mac and Cheese is that you can freeze it for up to 3 months and reheat either in the oven or the microwave. I'll always freeze in some foil containers like these so that all you have to do is pull an individual serving out of the freezer, pop into a 400 F oven for 30 minutes and serve.
I also find that this mac and cheese reheats in the microwave really well if you sprinkle about a tablespoon of water overtop and microwave for 3 minutes, stirring halfway through. I'm not going to lie, I think I ate this mac and cheese every day for 5 days when I made it – there were no freezable leftovers to even be had in the end!
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing up this pasta in the freezer and defrosting in the microwave.
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
Freezer-Friendly Butternut Squash Mac & Cheese
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups water or chicken broth
- 1 lb dry macaroni pasta
- 1 cup butternut squash, cut into cubes
- 1/2 cup milk
- 1 cup mozzarella or Swiss cheese, grated
- 2 cups sharp cheddar cheese, grated
- Fresh thyme/sage/chives for garnishing *optional*
Instructions
Instant Pot
- Add olive oil, onion, garlic, salt & pepper, broth and pasta to Instant Pot in that order. Cook on high pressure for 3 minutes then do a quick release of pressure.
- Meanwhile, roast 1 cup of butternut squash cubes with some olive oil in a 425 F oven for 30 minutes. Remove from oven, then blend with milk.
- Open lid when safe to do so and stir in butternut squash puree along with mozzarella and cheddar. Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
Stovetop
- Heat olive oil in a large saucepan over medium-high heat. Add onion, sauteeing for 5 minutes until softened. Add garlic, salt & pepper, broth and pasta to the pot, stirring well to combine. Bring to a boil and let cook for 12-15 minutes until the liquid has absorbed.
- Meanwhile, roast 1 cup of butternut squash cubes with some olive oil in a 425 F oven for 30 minutes. Remove from oven, then blend with milk.
- Stir in butternut squash puree along with mozzarella and cheddar in the pot with the pasta. Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
Video
Nutrition
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Bethany says
I love the bright color of this mac and cheese! It looks delicious!
Allysa says
Suuuper tasty mac and cheese! I didnt know what to do when it came to roasting the butter nut squash but with some help from Google I figured out that you’re supposed to peel the squash and dish out the seeds prior to roasting. Next time I’ll add a bit more garlic and maybe melt the cheese so I can add it in my food processor with the squash to make the sauce a bit more creamy and consistent. Thanks for the awesome freezer friendly recipe!
Taylor Stinson says
Thanks so much for the feedback Allysa, I’m so happy you loved this recipe!!! I’m adding your instructions on peeling/de-seeding to the recipe for clarification. I guess when you cook for a living you forget that not every step is straight-forward, hah! Thanks again for sharing and so glad you liked it!
Janice - Salads for Lunch says
This looks super yummy and I like that I can sneak some extra veggies in it for the kids, I can’t wait to try it! ‘Tis the season for some good ol’ comfort mac n cheese for sure!
Lynn says
Is it possible to make this in the crock pot? And if so how would you go about cooking it?
Taylor Stinson says
I wouldn’t know how to do this in the crockpot unfortunately 🙁 Sorry about that Lynn!
Hailey says
I used the chart for converting cooking rice in a instant pot/pressure cooker to cook time in a regular crock pot. According to the chart, it looks like this recipe would need 1 1/2 hours in the crock pot on low….. gonna try it out! Fingers crossed!
https://kidsactivitiesblog.com/119008/printable-slow-cooker-instant-pot-conversion-chart/