Cozy Autumn Crockpot Mac and Veggie Cheese Recipe

Introduction

This Cozy Autumn Crockpot Mac and Veggie Cheese is a comforting, wholesome dish perfect for chilly days. Packed with tender roasted butternut squash, shredded carrots, and kale, it blends creamy cheese sauce with hearty pasta for an easy, satisfying meal.

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
• Olive oil, for roasting

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 for 15–20 minutes until just tender. Meanwhile, remove kale stems and roughly chop the leaves.
2. Step 2: In the crockpot, combine the uncooked elbow macaroni, roasted vegetables, and chopped kale. This layering helps the pasta cook evenly and soak up the veggie flavors.
3. Step 3: In a bowl, whisk together the broth, yogurt, nutmeg, and a generous pinch of black pepper. Pour this mixture over the dry ingredients in the crockpot, ensuring everything is submerged.
4. Step 4: Sprinkle additional salt if needed, then scatter the butter pieces over the top. Cover and cook on low for 4 hours or high for 2 hours. Stir once halfway through to prevent sticking. The pasta should be al dente and vegetables softened.
5. Step 5: About 15 minutes before cooking finishes, stir in the shredded cheddar and gouda cheeses. Let the heat melt the cheese creating a creamy, velvety sauce. Adjust seasoning to taste.
6. Step 6: When done, give everything a gentle stir and serve in warm bowls. Optionally, drizzle with extra yogurt or sprinkle fresh chives to brighten the flavors.

Tips & Variations

• Use vegetable broth to keep the dish vegetarian, or chicken broth for a richer flavor.
• Swap kale for spinach or Swiss chard if preferred.
• For extra creaminess, stir in a splash of cream or additional yogurt before serving.
• Add a pinch of cayenne for a little heat to balance the sweetness of the squash.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to restore creaminess. The dish may thicken as it cools, so stirring during reheating helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can prepare this dish on the stovetop. Cook the macaroni separately until al dente, roast the vegetables as directed, then combine all ingredients in a large pot over low heat, stirring until the cheese melts and everything is heated through.

Can I use frozen vegetables in this recipe?

Frozen vegetables can be used, but roasting fresh vegetables adds more flavor and texture. If using frozen, thaw and drain excess moisture before adding to the crockpot to prevent the dish from becoming watery.

Cozy Autumn Crockpot Mac and Veggie Cheese Recipe

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4.4 from 85 reviews

This Cozy Autumn Crockpot Mac and Veggie Cheese is a warm, comforting dish perfect for chilly days. Combining tender roasted butternut squash, shredded carrots, and nutritious kale with creamy, melty sharp cheddar and gouda cheeses, it’s a hearty meal made effortlessly in the crockpot. The cheese sauce is enriched with whole-milk yogurt and subtly spiced with nutmeg and smoked paprika, creating a velvety, flavorful finish. Ideal for a cozy family dinner or a satisfying vegetarian meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 4 hours (low) or 2 hours (high) in crockpot plus 15-20 minutes roasting vegetables
• Total Time: 4 hours 40 minutes (low) or 2 hours 40 minutes (high)
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

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

Cheese Sauce

• 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

Seasonings & Extras

• 1 teaspoon ground nutmeg
• ½ teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, cut into small pieces
• Olive oil (for roasting vegetables)

Instructions

1. Prepare the Vegetables: Peel and dice the butternut squash into ½-inch cubes. Toss the squash cubes and shredded carrots with a drizzle of olive oil, a pinch of salt, and smoked paprika. Spread them evenly on a baking sheet and roast in a preheated oven at 400°F for 15 to 20 minutes until just tender. Meanwhile, remove the stems from the kale and roughly chop the leaves; set aside.
2. Build the Crockpot Base: In the crockpot, combine the uncooked elbow macaroni, roasted butternut squash and carrots, and chopped kale. Layering these ingredients ensures even cooking and flavor absorption.
3. Mix the Cheese Sauce: In a separate bowl, whisk together the low-sodium broth, whole-milk yogurt, ground nutmeg, and a generous pinch of freshly ground black pepper. Pour this sauce mixture over the ingredients in the crockpot, making sure the pasta and vegetables are submerged to ensure proper hydration and creaminess.
4. Season and Add Butter: Sprinkle additional salt if desired for taste. Dot the top of the mixture with small pieces of unsalted butter to enrich the sauce and help the cheese bind during cooking.
5. Cook Low or High: Cover the crockpot and set it to cook on low for 4 hours or on high for 2 hours. Stir the contents once halfway through the cooking process to prevent sticking. The dish is done when the pasta is al dente and the vegetables are fully softened.
6. Finish with Cheese: About 15 minutes before the cooking time ends, stir in the shredded sharp cheddar and gouda cheese. Let the residual heat melt the cheese to create a glossy, velvety coating. Taste and adjust seasoning as needed.
7. Serve: When cooking is complete, gently stir the mac and cheese casserole one last time. Serve in warm bowls with an optional drizzle of extra yogurt or a sprinkle of fresh chives for a bright finishing touch. Enjoy immediately while the cheese is molten and the dish is warm.

Notes

• You can substitute the kale with spinach or Swiss chard if preferred.
• For a vegan version, use plant-based cheese alternatives and yogurt, and vegetable broth.
• Make sure not to overcook the pasta in the crockpot to avoid mushiness; stir halfway to check texture.
• Roasting the vegetables beforehand enhances their natural sweetness and depth of flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or yogurt to maintain creaminess.

Keywords: crockpot mac and cheese, slow cooker vegetarian, autumn recipes, butternut squash mac and cheese, cheesy veggie pasta, cozy comfort food