Freezer-Friendly Butternut Squash Mac & Cheese
This Freezer-Friendly Butternut Squash Mac & Cheese is a delicious, fall-inspired twist on everyone's favourite comfort food - it's made with roasted veggies for extra nutritional value!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 6 servings
- 1 tbsp olive oil
- 2 yellow onions, diced
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups chicken broth or water (use water if limiting sodium)
- 1 lb dry macaroni pasta
- 1 (650mL) jar PC Black Label Butternut Squash Pasta Sauce (or 2 cups butternut squash puree - about 1 squash)
- 1 cup mozzarella or Swiss cheese, grated
- 2 cups sharp cheddar cheese, grated
- Fresh thyme/sage/chives for garnishing *optional*
Add olive oil, onions, 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, heat jar of PC Black Label Butternut Squash Pasta Sauce in the microwave for 1-2 minutes until warm.
Open lid when safe to do so and stir in heated PC Black Label Butternut Squash Pasta Sauce (or warm puree) along with mozzarella and cheddar.
Serve in bowls and garnish with chives, sage or thyme. Serve and enjoy!
If making puree: peel and dice up 1 medium-sized butternut squash. Boil in 1 cup of chicken broth then puree with an immersion blender (or wait until slightly cooled and puree in a regular blender). Set aside 2 cups to use for the mac and cheese and freeze the rest.
Calories: 547kcal | Carbohydrates: 43g | Protein: 28g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1160mg | Potassium: 251mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3000IU | Vitamin C: 30.5mg | Calcium: 660mg | Iron: 2.3mg