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Cozy Crockpot Butternut Squash Mac and Cheese: Easy

crockpot butternut squash mac and cheese - featured image
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This creamy, cheesy mac and cheese is made effortlessly in a crockpot with butternut squash for a velvety sauce. It’s the ultimate comfort food for cozy nights, busy weeknights, or any time you want a satisfying meal without the fuss.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 1 cup vegetable broth (or chicken broth)
  • 1/2 cup milk (whole milk preferred, or 2% or dairy-free milk)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste
  • 2 cups elbow macaroni (or small pasta like shells or cavatappi)
  • Water for soaking pasta
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup Parmesan cheese, grated (optional topping)

Instructions

  1. Soak the pasta: Place elbow macaroni in a bowl and cover with hot tap water. Let soak for 15 minutes. Drain and set aside.
  2. Add squash and broth to the crockpot: Place cubed butternut squash and vegetable broth in the crockpot. Cook on high for 2 hours or low for 4 hours, until squash is fork-tender.
  3. Blend the sauce: Using an immersion blender, puree the squash and broth until completely smooth. If using a regular blender, let cool slightly, then blend in batches and return to crockpot.
  4. Add dairy and seasonings: Stir in milk, butter, garlic powder, onion powder, nutmeg, salt, and pepper. Mix until butter is melted and combined.
  5. Add cheese: Gradually stir in shredded cheddar and grated Parmesan until fully melted and smooth, about 2-3 minutes.
  6. Add soaked pasta: Drain soaked pasta and stir into cheese sauce until every piece is coated.
  7. Cook pasta: Cover and cook on low for 30-45 minutes, stirring halfway through. Check at 30 minutes; pasta should be tender but not mushy. Cook longer if needed.
  8. Make topping (optional): While pasta cooks, melt 2 tablespoons butter in a small skillet over medium heat. Add panko breadcrumbs and stir until golden, about 3 minutes. Remove from heat and stir in 1/4 cup Parmesan. Sprinkle over finished mac and cheese before serving.
  9. Serve immediately: Spoon into bowls and enjoy warm.

Notes

Soak pasta before adding to prevent mushiness. Shred your own cheese for smooth melting. Check pasta at 30 minutes as crockpot temperatures vary. If sauce breaks, stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Leftovers keep in fridge for up to 4 days; reheat with a splash of milk.

Nutrition

Keywords: crockpot mac and cheese, butternut squash mac and cheese, easy mac and cheese, slow cooker mac and cheese, creamy mac and cheese, comfort food, fall recipe

Find it online: https://flurpchef.com/cozy-crockpot-butternut-squash-mac-and-cheese-easy/