Roasted Butternut Squash Mac and Cheese is a comforting and hearty fall dinner recipe. This is made in the Instant Pot and is bursting with extra cheese and fall flavors.
Put the instant pot to sauce mode. Add olive oil and butter to it. As the butter melts, add the chopped butternut squash along with Ground Cinnamon, Salt and Pepper and Garlic powder. Roast for 4-5 minutes until lightly brown. Add the chicken broth and simmer for 5 minutes. Now, use an immersion blender to blend this into a smooth puree.Or, just transfer to a traditional blender. Cool it down to room temp. and blend to a smooth puree.
Add the Elbow Macaroni Pasta along with Chicken Broth, Half and half, Dijon Mustard, Hot Sauce, Worcestershire sauce, Ground Cinnamon, Minced Garlic, a stick of butter, Salt and Pepper. Give all of this a good stir. Cover with the lid and pressure cook for 4 minutes. After it gets cooked, quick release the pressure
Stir in the cheese. Garnish with freshly chopped sage leaves and serve.
Nutrition
Nutrition Facts
Roasted Butternut Squash Mac and Cheese
Amount Per Serving
Calories 704Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 23g144%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 115mg38%
Sodium 2372mg103%
Potassium 885mg25%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 4g4%
Protein 28g56%
Vitamin A 11084IU222%
Vitamin C 36mg44%
Calcium 650mg65%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik