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Creamy Slow Cooker Butternut Squash Mac and Cheese

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This creamy slow cooker butternut squash mac and cheese is a velvety, cheesy comfort food with a hidden veggie boost. It’s effortless to make, perfect for busy nights, and so delicious that even picky eaters will ask for seconds.

Ingredients

Scale
  • 1 medium butternut squash (about 3–4 cups cubed)
  • 2 cups low-sodium vegetable or chicken broth
  • 3–4 garlic cloves, smashed
  • 1 can (12 ounces) evaporated milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère or Monterey Jack cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • 1 pound elbow macaroni or small pasta (such as cavatappi, shells, or rotini)
  • Salt and black pepper to taste
  • 2 tablespoons butter (optional)
  • ½ cup panko breadcrumbs (optional for topping)

Instructions

  1. Prep the squash: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Cook the squash in the slow cooker: Place cubed squash, smashed garlic, and broth in the slow cooker. Cover and cook on high for 2-3 hours or low for 4-5 hours until fork-tender.
  3. Blend until smooth: Use an immersion blender to puree the squash and broth directly in the slow cooker until completely smooth. Alternatively, transfer in batches to a standard blender and blend carefully.
  4. Add the dairy and cheese: Switch slow cooker to low. Stir in evaporated milk, Dijon mustard, salt, and pepper. Gradually add shredded cheddar and Gruyère, stirring until each addition melts completely.
  5. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente (1-2 minutes less than package directions). Drain well, but do not rinse.
  6. Combine and finish: Add drained pasta to the slow cooker with cheese sauce. Stir gently to coat. If too thick, add a splash of pasta water or warm milk. Adjust seasoning.
  7. Optional crunchy topping: Transfer mac and cheese to a baking dish, top with buttered panko breadcrumbs, and broil for 2-3 minutes until golden.
  8. Rest before serving: Let mac and cheese sit for 5 minutes before serving.

Notes

Shred your own cheese for smooth melting. Cook pasta separately to avoid mushiness. For a dairy-free version, use full-fat coconut milk and vegan cheese. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: slow cooker mac and cheese, butternut squash mac and cheese, creamy mac and cheese, hidden veggie mac and cheese, easy mac and cheese

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