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Easy Crockpot Butternut Squash Mac and Cheese

crockpot butternut squash mac and cheese - featured image
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A creamy, cheesy mac and cheese made in the slow cooker with hidden butternut squash for a nutritious twist. Perfect for busy weeknights and picky eaters.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère or Monterey Jack cheese, shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound elbow macaroni
  • 2 tablespoons unsalted butter
  • ½ cup panko breadcrumbs (optional)
  • 2 tablespoons melted butter (optional)
  • Fresh parsley or chives, chopped (optional)

Instructions

  1. Peel the butternut squash, cut off ends, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Place cubed squash in a 6-quart or larger slow cooker. Add heavy cream, whole milk, garlic powder, onion powder, salt, and pepper. Stir gently.
  3. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours until squash is fork-tender.
  4. Turn off slow cooker or set to warm. Mash the squash with a potato masher or use an immersion blender to puree until smooth.
  5. Gradually add shredded cheddar and Monterey Jack (or Gruyère) cheese, stirring constantly. Add Dijon mustard. Stir until cheese is fully melted and sauce is smooth. Adjust salt and pepper to taste.
  6. While cheese melts, bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain and return to pot. Toss with 2 tablespoons butter.
  7. Add buttered pasta to the crockpot with cheese sauce. Stir gently until pasta is coated. If sauce is too thick, add a splash of warm milk or pasta water. If too thin, let sit on warm uncovered for 10-15 minutes.
  8. Optional: Transfer mac and cheese to a baking dish. Mix panko breadcrumbs with melted butter and sprinkle on top. Broil on high for 2-3 minutes until golden brown. Garnish with fresh parsley or chives if desired.

Notes

Grate your own cheese for smooth melting. Add cheese off the heat to prevent graininess. Cook pasta al dente to avoid mushiness. For a dairy-free version, use full-fat canned coconut milk or unsweetened oat milk and dairy-free cheese. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot mac and cheese, butternut squash mac and cheese, slow cooker mac and cheese, healthy mac and cheese, kid-friendly dinner, easy weeknight meal

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