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Easy Crockpot Butternut Squash Mac and Cheese

crockpot butternut squash mac and cheese - featured image
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This creamy, comforting mac and cheese hides a secret: butternut squash blends into the cheese sauce for a velvety texture and a boost of nutrition. It’s a quick, easy, and crowd-pleasing weeknight dinner that comes together with minimal hands-on time.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups, peeled and cubed)
  • 1 cup vegetable broth
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk
  • 1/2 cup Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 8 ounces elbow macaroni
  • 1 tablespoon butter
  • 1/2 cup panko breadcrumbs (optional)
  • 1 tablespoon melted butter (optional)
  • 2 tablespoons grated Parmesan (optional)

Instructions

  1. Prep the Squash: Peel the butternut squash using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and cut it into 1-inch cubes. You should have about 3 cups of cubes.
  2. Cook the Squash: Place the squash cubes in your crockpot. Pour in the vegetable broth. Cover and cook on high for 30-40 minutes, or until the squash is fork-tender.
  3. Blend the Sauce: Using an immersion blender, puree the cooked squash and broth until completely smooth. If using a regular blender, let the mixture cool for 5 minutes, then blend in batches.
  4. Add the Dairy and Seasonings: Stir in the milk, Greek yogurt, Dijon mustard, garlic powder, nutmeg, and a generous pinch of salt and pepper. Whisk until everything is well combined.
  5. Add the Pasta and Cheese: Stir in the shredded cheddar cheese and the uncooked macaroni. Make sure all the pasta is submerged in the sauce.
  6. Cook the Mac and Cheese: Cover the crockpot and cook on high for 45-60 minutes. Stir halfway through to prevent the pasta from sticking. The mac and cheese is done when the pasta is tender and the sauce has thickened.
  7. Make the Topping (Optional): While the mac and cheese finishes, mix the panko breadcrumbs, melted butter, and Parmesan in a small bowl. Sprinkle over the top of the finished dish. If you want a golden, crispy crust, pop the crockpot insert under the broiler for 2-3 minutes.
  8. Rest and Serve: Let the mac and cheese sit for 5 minutes before serving. Serve hot, garnished with a little extra black pepper or fresh parsley if desired.

Notes

Do not overcook the pasta. It will continue to soften as it sits in the hot sauce. If you’re planning to keep the crockpot on warm for a while, cook the pasta on the shorter end of the time range to avoid mushy noodles. Shred your own cheese for the smoothest sauce. Let the mac and cheese rest for 5 minutes after cooking to allow the sauce to thicken.

Nutrition

Keywords: crockpot mac and cheese, butternut squash mac and cheese, easy weeknight dinner, creamy mac and cheese, hidden vegetable mac and cheese

Find it online: https://perkypan.com/easy-crockpot-butternut-squash-mac-and-cheese/