Cozy Autumn Crockpot Mac and Veggie Cheese Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
