Macaroni and cheese is always a family favorite. I love making all sorts of variations, especially some that sneak more veggies into my family’s meals. In this recipe, the butternut squash cooks with the macaroni, and once you start mixing in the milk and cheese, the vegetable softens into a puree and becomes one with the cheesy sauce.
STORAGE: Store in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 1 month. Stir in a bit of milk or butter before reheating.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
0.45kg
elbow macaroni
900g
peeled and cubed butternut squash
840ml
vegetable broth
240ml
milk
352g
shredded cheddar cheese
1 tablespoon
unsalted butter
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
1 pound
elbow macaroni
2 cups
peeled and cubed butternut squash
3 1/2 cups
vegetable broth
1 cup
milk
1 1/2 cups
shredded cheddar cheese
1 tablespoon
unsalted butter
Utensils
Step 1
Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
Step 2
Pour the olive oil into the pot. Once the oil is hot, add the onion, garlic, salt, and paprika and sauté for 1 minute, just until the onion and garlic are fragrant and soft. Select START/STOP.
Step 3
Place the macaroni in the pot, then top with the butternut squash. Pour in the chicken broth and gently push down on the pasta and squash to submerge them in the liquid.
Step 4
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 3 minutes. Select START/STOP to begin.
Step 5
When the cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
Step 6
Stir in the milk, cheese, and butter until the cheese has melted and the butternut squash is fully incorporated in the sauce.
Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
0.45kg
elbow macaroni
900g
peeled and cubed butternut squash
840ml
vegetable broth
240ml
milk
352g
shredded cheddar cheese
1 tablespoon
unsalted butter
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
1 pound
elbow macaroni
2 cups
peeled and cubed butternut squash
3 1/2 cups
vegetable broth
1 cup
milk
1 1/2 cups
shredded cheddar cheese
1 tablespoon
unsalted butter
Step 2 of 6
Pour the olive oil into the pot. Once the oil is hot, add the onion, garlic, salt, and paprika and sauté for 1 minute, just until the onion and garlic are fragrant and soft. Select START/STOP.
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
0.45kg
elbow macaroni
900g
peeled and cubed butternut squash
840ml
vegetable broth
240ml
milk
352g
shredded cheddar cheese
1 tablespoon
unsalted butter
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
1 pound
elbow macaroni
2 cups
peeled and cubed butternut squash
3 1/2 cups
vegetable broth
1 cup
milk
1 1/2 cups
shredded cheddar cheese
1 tablespoon
unsalted butter
Step 3 of 6
Place the macaroni in the pot, then top with the butternut squash. Pour in the chicken broth and gently push down on the pasta and squash to submerge them in the liquid.
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
0.45kg
elbow macaroni
900g
peeled and cubed butternut squash
840ml
vegetable broth
240ml
milk
352g
shredded cheddar cheese
1 tablespoon
unsalted butter
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
1 pound
elbow macaroni
2 cups
peeled and cubed butternut squash
3 1/2 cups
vegetable broth
1 cup
milk
1 1/2 cups
shredded cheddar cheese
1 tablespoon
unsalted butter
Step 4 of 6
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set it to HI. Set the time to 3 minutes. Select START/STOP to begin.
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
0.45kg
elbow macaroni
900g
peeled and cubed butternut squash
840ml
vegetable broth
240ml
milk
352g
shredded cheddar cheese
1 tablespoon
unsalted butter
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
1 pound
elbow macaroni
2 cups
peeled and cubed butternut squash
3 1/2 cups
vegetable broth
1 cup
milk
1 1/2 cups
shredded cheddar cheese
1 tablespoon
unsalted butter
Step 5 of 6
When the cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
0.45kg
elbow macaroni
900g
peeled and cubed butternut squash
840ml
vegetable broth
240ml
milk
352g
shredded cheddar cheese
1 tablespoon
unsalted butter
1 tablespoon
extra-virgin olive oil
1/2 small
onion, diced
1
garlic clove, minced
1 teaspoon
kosher salt
1/2 teaspoon
paprika
1 pound
elbow macaroni
2 cups
peeled and cubed butternut squash
3 1/2 cups
vegetable broth
1 cup
milk
1 1/2 cups
shredded cheddar cheese
1 tablespoon
unsalted butter
Step 6 of 6
Stir in the milk, cheese, and butter until the cheese has melted and the butternut squash is fully incorporated in the sauce.
