This Freezer-Friendly Instant Pot Butternut Squash Mac and Cheese is a fall-inspired twist on everyone's favourite comfort food.
Ingredients and substitutions
- Olive oil – any neutral oil can be used, like avocado, vegetable, etc.
- Yellow onion – white or red onions, onion powder or onion flakes may all be used, too.
- Garlic cloves – hand minced or store-bought minced garlic both work great. You can also use garlic powder, granulated garlic or garlic flakes, if needed.
- Salt & pepper – use to taste.
- Water or chicken broth – vegetable broth can also be used, as well as stocks such as chicken, turkey, vegetable, etc. Both store-bought and homemade work well.
- Macaroni pasta – if macaroni is not available, you may also try this dish using a different type of pasta, like penne, gemelli, fusilli, etc. You may also use gluten free pasta, if preferred.
- Butternut squash – freshly diced or frozen can both be used. If using frozen, make sure it has been defrosted before cooking.
- Milk – use your preferred type of milk. This does include dairy-free milks (lactose-free, nut milks, oat milk, etc.).
- Mozzarella or Swiss cheese – both hand grated and prepackaged grated cheese will work great. You can also try using a different cheese that will give a similar gooey texture, like gouda, provolone, gruyere, etc.
- Sharp cheddar cheese – hand grated and prepackaged grated cheese both work well. You could also try using a smoked cheddar or your preferred type of cheese, like parmesan or monterey jack.
- Thyme – fresh oregano, basil or marjoram all work as great substitutions.
- Sage – rosemary is a great option, as well as tarragon, bay leaves, poultry seasoning, basil, etc.
- Chives – scallions, shallots, leeks, and onions can all be used instead.
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.
Storing and reheating
To store, cook and cool your mac and cheese, place it in an airtight container, and store it in the fridge. This can be refrigerated for up to 3-5 days. When ready to be eaten, reheat your mac and cheese in the microwave with a sprinkle of water on top. This will help prevent the pasta from becoming dry while reheating. Heat this for 2-3 minutes or until hot, stirring every 40-50 seconds. Once ready, you can also add a small touch of butter and some freshly grated cheese or chopped herbs on top.
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!
Freezing the butternut squash puree
To freeze, make your puree then allow it to cool completely. Once cooled, you can place it into an airtight, freezer-safe bag or container and seal it shut. You can store this in the freezer for up to 5-6 months. When ready to be used, allow it to defrost in the fridge overnight.
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More freezer meals
- Freezer-friendly Meal Prep: Baked Turkey Meatballs
- Freezer Meal: Chicken Pasta Bake
- Instant Pot Honey Garlic Chicken Meal Prep Bowls
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!
Comments & Reviews
Aaron says
The stovetop instructions seem off. Am I supposed to cook the 1lb pasta in the 3 cups of water/broth? The Youtube video seems to show a different stovetop process.
Taylor Stinson says
Yes, the recipe card is the correct method (cooking 1lb pasta in 3 cups liquid). The video is from a previous version of this recipe that’s since been updated. Sorry for the confusion!
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 š 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/
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!
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!
Bethany says
I love the bright color of this mac and cheese! It looks delicious!