The Best Instant Pot Mac and Cheese

The Best Instant Pot Mac and Cheese

19-minute recipe Serves 6-8
Why is it the best? Not only is this creamy mac and cheese fast—thank you, Instant Pot!—but it also features a sneaky dose of fibre and a dash of vibrant orange colour courtesy butternut squash.
19-minute recipe Serves 6-8


Prep: 15 mins | Cook: 4 mins
  • 1

    Combine macaroni, water, squash, mustard, garlic or onion powder and salt in an Instant Pot. Lock the lid and set it to High Pressure/Manual for 4 minutes.

  • 2

    As soon as it's done, carefully do a Quick Release to let the steam out to prevent overcooking. Turn the Instant Pot off.

  • 3

    Stir in the butter, then half of the cheddar cheese and half of the milk until combined—the squash should mash easily as you stir. Repeat with the remaining cheese, adding more milk as necessary until creamy. Stir in Parmesan (if using) and serve immediately.

  • 4

    Time-Saving Tip: Buying pre-peeled and cubed butternut squash will save you time. If you buy frozen squash cubes, be sure to thaw them before cooking.

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