Instant Pot Butternut Squash Mac and Cheese | Kara Lydon

Ingredients

• 1 lb dry pasta shells
• 1 lb bag frozen cubed butternut squash (or can use 1 lb fresh butternut squash, peeled and cut into 1/2-inch cubes)
• 2 cups vegetable broth
• 2 cups water
• Salt and pepper
• 1/2 teaspoon nutmeg
• 1 teaspoon dijon mustard
• 1/8 teaspoon cayenne pepper
• 1/2 cup half & half
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded monterey jack cheese
• Salt and pepper, to taste