INSTANT POT FROZEN MACARONI AND CHEESE FREE
INSTANT POT FROZEN MACARONI AND CHEESE MAC

Once cooled, you can place it into an airtight, freezer-safe bag or container and seal it shut. To freeze, make your puree then allow it to cool completely.

INSTANT POT FROZEN MACARONI AND CHEESE MAC

I'm not going to lie, I think I ate this mac and cheese every day for 5 days when I made it – there were no freezable leftovers to even be had in the end! Freezing the butternut squash puree I also find that this mac and cheese reheats in the microwave really well if you sprinkle about a tablespoon of water overtop and microwave for 3 minutes, stirring halfway through. I'll always freeze in some foil containers like these so that all you have to do is pull an individual serving out of the freezer, pop into a 400 F oven for 30 minutes and serve. Freezing butternut squash mac and cheeseĪnother great thing about this Butternut Squash Mac and Cheese is that you can freeze it for up to 3 months and reheat either in the oven or the microwave. Once ready, you can also add a small touch of butter and some freshly grated cheese or chopped herbs on top. Heat this for 2-3 minutes or until hot, stirring every 40-50 seconds. This will help prevent the pasta from becoming dry while reheating. When ready to be eaten, reheat your mac and cheese in the microwave with a sprinkle of water on top. This can be refrigerated for up to 3-5 days. To store, cook and cool your mac and cheese, place it in an airtight container, and store it in the fridge. Essentially you will cook the pasta along with the garlic and onions in chicken broth, then stir in the butternut squash sauce (or puree if you're using a whole squash) and cheeses. Now you can make this Butternut Squash in the Instant Pot or on the stovetop – the Instant Pot of course saves time and is more of a true one pot method, but you can still make it in one pot on the stove as well. Chives – scallions, shallots, leeks, and onions can all be used instead.Sage – rosemary is a great option, as well as tarragon, bay leaves, poultry seasoning, basil, etc.Thyme – fresh oregano, basil or marjoram all work as great substitutions.You could also try using a smoked cheddar or your preferred type of cheese, like parmesan or monterey jack. Sharp cheddar cheese – hand grated and prepackaged grated cheese both work well.You can also try using a different cheese that will give a similar gooey texture, like gouda, provolone, gruyere, etc. Mozzarella or Swiss cheese – both hand grated and prepackaged grated cheese will work great.This does include dairy-free milks (lactose-free, nut milks, oat milk, etc.). Milk – use your preferred type of milk.If using frozen, make sure it has been defrosted before cooking. Butternut squash – freshly diced or frozen can both be used.

INSTANT POT FROZEN MACARONI AND CHEESE FREE

You may also use gluten free pasta, if preferred.

Macaroni pasta – if macaroni is not available, you may also try this dish using a different type of pasta, like penne, gemelli, fusilli, etc.

Both store-bought and homemade work well.

Water or chicken broth – vegetable broth can also be used, as well as stocks such as chicken, turkey, vegetable, etc.

You can also use garlic powder, granulated garlic or garlic flakes, if needed.

Garlic cloves – hand minced or store-bought minced garlic both work great.

Yellow onion – white or red onions, onion powder or onion flakes may all be used, too.

Olive oil – any neutral oil can be used, like avocado, vegetable, etc.

Instant pot frozen macaroni and cheese