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Creamy Crockpot Butternut Squash Mac and Cheese

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This cozy crockpot butternut squash mac and cheese is velvety, cheesy, and has a subtle sweetness from the squash. It’s the perfect comfort food for fall, made easy with a slow cooker.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed (or 3 cups pre-cut cubes)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon nutmeg
  • 1 pound elbow macaroni (or short pasta like cavatappi or shells)
  • ½ cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • ¼ cup grated Parmesan cheese (optional topping)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  2. Transfer roasted squash to a food processor or blender. Add ½ cup of the milk and blend until completely smooth. Set aside.
  3. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions, but stop 1-2 minutes before al dente. Drain and toss with a tiny bit of olive oil.
  4. In a 6-quart or larger slow cooker, combine remaining 1½ cups milk, heavy cream, butter, Dijon mustard, garlic powder, onion powder, nutmeg, and butternut squash puree. Whisk until smooth. Season with salt and pepper.
  5. Gradually whisk in shredded cheddar and Gruyère, adding handfuls at a time until mostly melted before adding more.
  6. Add drained pasta to the crockpot and stir until coated. Cover and cook on LOW for 1.5 to 2 hours, stirring once halfway through.
  7. Optional topping: About 15 minutes before serving, melt 2 tablespoons butter in a small skillet. Add panko breadcrumbs and stir until golden. Remove from heat and stir in Parmesan. Sprinkle over mac and cheese before serving.

Notes

Don’t skip roasting the squash—it concentrates sweetness and removes excess moisture. Always shred your own cheese for smooth melting. Undercook the pasta by 1-2 minutes to prevent mushiness. Stir halfway through cooking. Use the warm setting to keep creamy without overcooking.

Nutrition

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

Find it online: https://daintydine.com/creamy-crockpot-butternut-squash-mac-and-cheese-easy-fall-recipe/