Cozy Autumn Crockpot Mac and Veggie Cheese Recipe

Introduction

This Cozy Autumn Crockpot Mac and Veggie Cheese is a comforting, hearty dish perfect for chilly days. Combining tender elbow macaroni with seasonal vegetables and creamy cheeses, it brings warmth and flavor in every bite. Using a crockpot makes preparation easy and hands-off.

Ingredients

• 2 cups elbow macaroni
• 1 cup diced butternut squash (peeled)
• 1 cup shredded carrots
• 2 cups chopped kale, stems removed
• 1½ cups shredded sharp cheddar cheese
• ½ cup shredded gouda cheese
• ½ cup whole‑milk plain yogurt
• 1 cup low‑sodium chicken or vegetable broth
• 1 teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, cut into small pieces

Instructions

1. Step 1: Peel and dice the butternut squash into ½-inch cubes. Toss the squash and shredded carrots with a drizzle of olive oil, a pinch of salt, and the smoked paprika. Spread them on a baking sheet and roast at 400°F (200°C) for about 15 minutes until tender.
2. Step 2: In the crockpot, combine the uncooked elbow macaroni, roasted vegetables, chopped kale, shredded cheddar and gouda cheeses, plain yogurt, chicken or vegetable broth, ground nutmeg, and a pinch of salt and pepper. Stir gently to mix.
3. Step 3: Dot the top with the pieces of unsalted butter. Cover and cook on low for 2–3 hours, or until the macaroni is tender and the mixture is creamy, stirring once halfway through if possible.
4. Step 4: Give the mac and cheese a gentle stir to combine any separated ingredients. Taste and adjust seasoning with salt and pepper as needed.
5. Step 5: Serve warm in bowls with an optional extra drizzle of plain yogurt or a sprinkle of fresh chives for brightness.

Tips & Variations

• For a vegan version, substitute the cheese with plant-based alternatives and use non-dairy yogurt and vegetable broth.
• Add a pinch of cayenne pepper for a subtle heat boost.
• Try swapping kale for spinach or Swiss chard depending on preference.
• If you prefer a crispier top, transfer the cooked mac and cheese to a baking dish, sprinkle with extra cheese, and broil for 3–5 minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce, stirring occasionally for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without a crockpot?

Yes, you can cook the macaroni separately and roast the vegetables in the oven, then combine all ingredients in a saucepan over low heat until the cheese melts and everything is heated through.

What can I substitute for butternut squash?

Sweet potatoes or pumpkin cubes work well as alternatives, providing a similar sweetness and texture to the dish.

Cozy Autumn Crockpot Mac and Veggie Cheese Recipe

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4.9 from 737 reviews

This Cozy Autumn Crockpot Mac and Veggie Cheese is a comforting, hearty dish perfect for cool fall days. Combining tender elbow macaroni with roasted butternut squash, shredded carrots, and kale, all simmered slowly in a crockpot and finished with a creamy blend of sharp cheddar, gouda, and whole-milk yogurt, this recipe offers a rich and flavorful twist on classic mac and cheese with wholesome veggies for added nutrition and texture.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

• 2 cups elbow macaroni
• 1 cup diced butternut squash (peeled)
• 1 cup shredded carrots
• 2 cups chopped kale, stems removed

Cheese and Dairy

• 1½ cups shredded sharp cheddar cheese
• ½ cup shredded gouda cheese
• ½ cup whole‑milk plain yogurt
• 2 tablespoons unsalted butter, cut into small pieces

Liquids and Seasonings

• 1 cup low‑sodium chicken or vegetable broth
• 1 teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Preparing the Vegetables: Start by peeling and dicing the butternut squash into ½‑inch cubes. Toss the cubes and shredded carrots with a drizzle of olive oil, a pinch of salt, and the smoked paprika. Spread them on a baking sheet and roast in the oven at 400°F (204°C) for about 20 minutes until tender and slightly caramelized.
2. Combining Ingredients in Crockpot: In the crockpot, add the uncooked elbow macaroni, the roasted butternut squash and carrots, chopped kale, low-sodium chicken or vegetable broth, ground nutmeg, salt, and freshly ground black pepper. Stir gently to combine all ingredients evenly.
3. Cooking in Crockpot: Cover the crockpot and cook on low for about 2 to 3 hours, stirring occasionally to prevent sticking and ensure even cooking. The pasta should be tender and absorb most of the liquid at the end of this time.
4. Finishing with Cheese and Yogurt: Once the pasta and vegetables are cooked through, stir in the shredded sharp cheddar, gouda cheese, whole-milk yogurt, and unsalted butter pieces. Mix thoroughly until the cheese melts and the creamy texture is well incorporated.
5. Serving: Give the casserole a final gentle stir to combine all the flavors. Ladle the mac and veggie cheese into warm bowls and optionally garnish with a light drizzle of extra yogurt or a sprinkle of fresh chives for a bright, fresh finish. Serve immediately and enjoy the cozy autumn flavors.

Notes

• Roasting the vegetables beforehand brings out a deeper flavor and helps prevent the crockpot mac from becoming watery.
• If you prefer a vegan or dairy-free version, substitute the cheeses and yogurt with plant-based alternatives.
• Adjust seasoning at the end to suit your taste, especially salt and pepper.
• Make sure to stir occasionally during crockpot cooking to avoid noodles sticking together.
• This dish stores well and can be refrigerated for up to 3 days; reheat gently with a splash of broth or milk to restore creaminess.

Keywords: crockpot mac and cheese, autumn recipes, butternut squash mac and cheese, slow cooker recipes, vegetarian comfort food, kale mac and cheese, roasted vegetable mac and cheese