Instant Pot Butternut Squash Mac and Cheese
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5 from 4 votes

Freezer-Friendly Butternut Squash Mac & Cheese

ThisĀ 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
Course: Pasta
Cuisine: Comfort Food
Servings: 6 servings
Calories: 547kcal


  • 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