INSTANT POT BUTTERNUT SQUASH MAC AND CHEESE WITH BROWN BUTTER GARLIC SAGE BREADCRUMBS

This Instant Pot Butternut Squash Mac and Cheese is ultra-creamy, super cheesy, and loaded with veggies too!

Top it all off with the most addicting Brown Butter Garlic Sage Breadcrumbs and fall in love with your new favorite mac and cheese recipe.

ingredients

– low sodium chicken broth – water – brown rice rotini pasta – butter – kosher salt – onion powder – garlic powder – dried rosemary – dried thyme – dried sage – black pepper – butternut squash – cream cheese  – parmesan cheese – cornstarch

Add chicken broth, water, pasta, butter, onion powder, garlic powder, kosher salt, rosemary, thyme, sage, and pepper to the pressure cooker pot.

Place a steamer basket on top of the pasta and add butternut squash to the basket.

Cook at high pressure for 3 minutes.

Melt butter in a medium skillet over medium heat.

Add the garlic, sage, breadcrumbs, and salt and stir frequently until mixture is browned and deliciously fragrant.  Transfer to a plate and set aside.

Remove steamer basket of squash and dump it into a blender.

Add cream cheese, parmesan cheese, and cornstarch and blend until very smooth.

Pour back into the pot with the pasta and stir to coat.

Serve pasta hot with a sprinkle of the Garlic Sage Breadcrumbs.

for detailed recipe, visit tidbits-marci

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