Pressure cooker Butternut Mac ‘n’ Cheese

I love this recipe but I rarely use to cook it as it took so long to make. I realised I can make it in my instant pot/pressure cooker and it takes hardly any time at all!

serves 6 (3 syns each or part of your HEA but double check your brands and syns please as syns will vary)

500g pasta,

1 medium butternut squash, deseeded peeled and cubed,

1 onion and garlic clove finely diced,

1 tsp dry thyme,

200ml vegetable stock,

100g reduced fat cheddar,

2 tbsp grated parmesan,

huge pinch salt and pepper.

  1. Put your pasta in the pressure cooker with just enough water to cover and a pinch of salt, seal it and put it on low pressure for 1 minute. (this sounds crazy but trust me).
  2. Drain your pasta and set aside, rinse your pot liner and put it back in, over a high heat fry the onion, garlic and butternut squash for 3-5 minutes.
  3. Pour in your veggie stock a huge pinch of salt and pepper and the time. Set to high pressure for 10 minutes, then quick release.
  4. Blend the butternut squash and stir in your cheese but save a small handful.
  5. Stir in your pasta. Pour into an ovenproof dish and sprinkle over the leftover cheese.
  6. Grill for 5 minutes or until the cheese is lightly golden.

My family are meat eaters so I sometimes sprinkle over a little bit of crisped up bacon or just serve with a side salad! From start to plate this dish is ready in 1/4 of the time than my original recipe which is crazy. I worked out with the pot getting up to pressure it takes about 30 minutes to get it on your plate!!

I hope you give this a try as even my caveman of a dad loves this dish!

Love Emily, The Chef Who Slims. x

 

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