Print

Easy Slow Cooker Butternut Squash Mac and Cheese

slow cooker butternut squash mac and cheese - featured image
Print Recipe

This creamy, cheesy mac and cheese gets a secret boost from butternut squash, which blends into the sauce for a velvety texture and subtle sweetness. It’s a set-it-and-forget-it slow cooker recipe that’s perfect for potlucks, game days, and holiday dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes (or 3 cups pre-cut cubes)
  • 3 cups low-sodium vegetable broth, divided
  • 1 cup whole milk (2% works too)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère cheese, freshly shredded
  • 1/2 cup cream cheese, softened to room temperature
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 16 ounces (1 pound) elbow macaroni (or any short pasta)
  • 1 cup water
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prepare the butternut squash puree: Add the cubed butternut squash and 1 cup of vegetable broth to your slow cooker. Cover and cook on high for 1.5 to 2 hours, or until the squash is fork-tender. Alternatively, roast the squash in a 400°F oven for 25-30 minutes. Once tender, transfer the squash and any remaining liquid to a blender. Add the milk and blend until completely smooth. Be careful of steam buildup—remove the center cap of the blender lid and cover with a clean kitchen towel while blend…
  2. Shred your cheese: While the squash cooks, shred your cheddar and Gruyère. Do not use pre-shredded cheese.
  3. Combine everything in the slow cooker: Pour the butternut squash puree back into the slow cooker. Add the cream cheese, garlic powder, onion powder, dry mustard, cayenne (if using), and a generous pinch of salt and pepper. Whisk until the cream cheese is fully incorporated and the sauce is smooth. Add the shredded cheeses and stir until melted and combined.
  4. Add the pasta: Pour the dry elbow macaroni directly into the cheese sauce. Add the remaining 2 cups of vegetable broth and 1 cup of water. Stir well to make sure all the pasta is submerged in the liquid.
  5. Cook on low: Cover the slow cooker and cook on low for 1.5 to 2 hours. Start checking at the 1-hour mark. The pasta should be al dente—tender but with a slight bite. If the sauce seems too thick, stir in a splash of warm milk or broth.
  6. Prepare the topping (optional): About 10 minutes before the pasta is done, melt the butter in a small skillet over medium heat. Add the panko breadcrumbs and stir constantly for 2-3 minutes, until golden brown and fragrant. Remove from heat and stir in the grated Parmesan. Set aside.
  7. Finish and serve: Once the pasta is tender, give everything a good stir. Taste and adjust seasoning. If the sauce is too thick, stir in a little warm milk until it reaches your desired consistency. Sprinkle the toasted panko mixture over the top and garnish with fresh parsley. Serve immediately.

Notes

Don’t overcook the pasta—check at the 1-hour mark and aim for al dente. Shred your own cheese for the smoothest sauce. Toast the panko for the best crunch. You can prep the squash puree the night before. Avoid lifting the lid during cooking. Leftovers keep in the fridge for up to 4 days; reheat with a splash of milk.

Nutrition

Keywords: slow cooker mac and cheese, butternut squash mac and cheese, creamy mac and cheese, easy mac and cheese, vegetarian mac and cheese, comfort food, potluck recipe

Find it online: https://vexifood.com/easy-slow-cooker-butternut-squash-mac-and-cheese/