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