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- 2 cups butternut squash, peeled and diced into small cubes - 2 cups elbow macaroni - 3 cups sharp cheddar cheese, freshly shredded - 1 cup creamy mozzarella cheese, freshly shredded - 2 cups vegetable broth - 1 cup whole milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - ½ cup panko breadcrumbs (for a crispy topping) - 2 tablespoons olive oil (for panko topping) For this delightful dish, you need fresh, simple ingredients. The butternut squash gives a sweet and creamy base. The elbow macaroni adds that classic pasta feel. Sharp cheddar and creamy mozzarella provide a rich, cheesy flavor. To elevate the taste, use vegetable broth and whole milk. Garlic powder, onion powder, and dried thyme give it depth. If you want a crunchy topping, consider using panko breadcrumbs mixed with olive oil. This adds a fun texture and a golden finish. Use these ingredients to create a comforting meal that warms the soul. For a full recipe, check the details above. 1. Cooking squash in the slow cooker: Start by placing the diced butternut squash in your slow cooker. Pour in the vegetable broth, making sure the squash is well-covered. Set your slow cooker to high and let it cook for about 2 hours. You want the squash to be tender enough to pierce easily with a fork. 2. Pureeing the squash for smoothness: Once the squash is soft, grab an immersion blender. Blend the squash in the slow cooker until it becomes smooth and creamy. If you don’t have an immersion blender, carefully transfer the squash to a regular blender, puree it, and return it to the slow cooker. 1. Adding macaroni and other ingredients: To the smooth butternut squash puree, add the elbow macaroni, whole milk, garlic powder, onion powder, dried thyme, and a good pinch of salt and pepper. Stir everything together well. Make sure the macaroni is coated in the creamy mixture. 2. Cooking time and stirring tips: Cover the slow cooker with the lid and keep cooking on high for another 30 minutes. This will soften the macaroni. Stir occasionally to prevent sticking and help it cook evenly. 1. Mixing in cheese varieties: When the macaroni is soft, it’s time to add the cheeses! Stir in the shredded sharp cheddar and mozzarella cheese. Mix until the cheese is melted and creates a rich, creamy texture. 2. Preparing and applying the panko topping: If you want a crunchy topping, mix the panko breadcrumbs with olive oil. Coat them well. Sprinkle the panko mixture over the mac and cheese. Cover the slow cooker and cook for another 10 minutes on high. This lets the breadcrumbs toast and turn golden. For more delicious details, check out the Full Recipe. To make your mac and cheese creamy, choose high-quality cheese. Freshly shredded cheese melts better than pre-shredded. I love using sharp cheddar and mozzarella for their rich flavors. For a smooth texture, blend the butternut squash well. Use an immersion blender to puree it right in the slow cooker. Spices can really boost the taste. I recommend adding garlic powder, onion powder, and dried thyme. They add warmth and depth. You could also stir in some cooked chicken or turkey for extra protein. This makes the dish more filling and satisfying. Adjust the slow cooker settings based on your timing. If you want it faster, use the high setting. Stir the mixture every so often to avoid sticking. If your mac and cheese seems too thick, add a splash of milk. This keeps it creamy. If it’s too watery, let it cook a bit longer with the lid off. {{image_4}} You can change up the cheese in this dish. Mixing different cheeses makes it fun. Try using gouda or fontina for a rich taste. You can also use a mix of sharp cheddar and creamy mozzarella. Switching the pasta shape can also create new textures. While elbow macaroni is classic, feel free to use shells or rotini. These shapes hold the cheese sauce well and add a twist to your dish. If you want a lighter version, swap whole milk for plant-based milk. Almond milk or oat milk works great and keeps it creamy. You can also cut calories by using less cheese. Just balance it with a bit more butternut squash for flavor. Adding extra veggies is another way to make it healthier. Spinach, kale, or bell peppers boost nutrition and add color. Incorporating seasonal veggies adds flair to your mac and cheese. Try adding roasted Brussels sprouts or sautéed mushrooms during fall. They provide a hearty touch that pairs well with butternut squash. Spicing it up with seasonal herbs can elevate flavors. In the fall, use nutmeg or sage for warmth. In spring, fresh basil or chives can brighten the dish. Remember, the goal is to enjoy your meal while making it your own. Check out the Full Recipe for more details. To keep your butternut squash mac and cheese fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss. Glass or BPA-free plastic containers work best. Make sure the mac and cheese cools down before sealing the container. This helps avoid condensation and soggy textures. If you want to freeze this dish, let it cool completely first. Portion it into freezer-safe containers. Label each container with the date. When ready to eat, thaw the mac and cheese overnight in the fridge. Reheat it gently in the microwave or on the stove. Add a splash of milk to restore creaminess. In the fridge, your mac and cheese lasts about 3 to 5 days. Always check for signs of spoilage. If it smells off or has a strange color, it’s time to toss it. If you freeze it, it can last up to 3 months. Enjoy your cozy meal without worry by following these tips. For the full recipe, check out the previous section. Yes, you can use frozen butternut squash. Just remember to adjust your cooking time. Frozen squash may take longer to cook. I recommend checking for tenderness after about 2.5 hours. If you find it’s not soft yet, continue cooking until it is. To prep this dish early, cook the squash and puree it. Store the puree in the fridge for up to two days. When you're ready to cook, add the other ingredients and cook in the slow cooker. You can also fully prepare the dish and refrigerate it overnight. Just heat it in the slow cooker the next day. Absolutely! For a vegan option, swap out the cheeses. Use nutritional yeast for a cheesy flavor. You can also try plant-based shredded cheese. For milk, use almond or oat milk, and make sure your vegetable broth is vegan-friendly. This dish pairs well with many sides. Try a fresh green salad for a light touch. Roasted vegetables also make a great match. You might even enjoy it with garlic bread. These sides add color and balance to your meal. This blog post explored how to make a delicious butternut squash mac and cheese. We covered the main and optional ingredients, along with step-by-step instructions for perfecting the dish. I shared tips for creaminess and flavor enhancement, plus storage tips to keep leftovers fresh. Try variations like different cheeses or seasonal veggies for a unique twist. With these insights, you can create a tasty meal that’s easy to make and fun to enjoy. Enjoy your cooking adventure!

Slow Cooker Butternut Squash Mac and Cheese

Savor the autumn flavors with this creamy slow cooker butternut squash mac and cheese! This dish blends the sweetness of butternut squash with rich cheeses for a comforting meal perfect for any gathering. Learn how to create this velvety mac and cheese with easy steps and simple ingredients. Ready to impress your family and friends? Click through now to explore the delicious recipe and elevate your cozy cooking game!
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Ingredients
  

2 cups butternut squash, peeled and diced into small cubes

2 cups elbow macaroni

3 cups sharp cheddar cheese, freshly shredded

1 cup creamy mozzarella cheese, freshly shredded

2 cups vegetable broth

1 cup whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

½ cup panko breadcrumbs (optional, for a crispy topping)

2 tablespoons olive oil (optional, for panko topping)

Instructions
 

Begin by placing the diced butternut squash in the slow cooker. Pour in the vegetable broth, ensuring the squash is well-covered. Set the slow cooker to high and allow it to cook for approximately 2 hours, or until the squash is tender enough to easily pierce with a fork.

    Once the butternut squash is tender, use an immersion blender directly in the slow cooker to puree the squash until it reaches a velvety smooth consistency. If you don’t have an immersion blender, you may carefully transfer the squash to a standard blender, puree, and then return it to the slow cooker.

      To the smooth squash puree, add elbow macaroni, milk, garlic powder, onion powder, dried thyme, and a generous pinch of salt and pepper. Stir everything together until well combined, ensuring the macaroni is evenly coated.

        Cover the slow cooker with its lid and continue cooking on high for an additional 30 minutes, or until the macaroni is tender. Make sure to stir occasionally to prevent sticking and ensure even cooking.

          When the macaroni is soft, stir in the shredded sharp cheddar and mozzarella cheese. Mix until the cheeses have completely melted, resulting in a creamy, cheesy mixture.

            If you desire a crunchy topping, mix the panko breadcrumbs with olive oil until they are well-coated. Sprinkle the panko mixture evenly over the mac and cheese. Cover the slow cooker and cook for another 10 minutes on high, allowing the breadcrumbs to toast and become golden.

              Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 6

                - Presentation Tips: For a beautifully plated dish, serve the mac and cheese in individual bowls. Garnish each serving with a sprinkle of fresh thyme to add a pop of color and flavor. To elevate the creaminess, consider drizzling a little extra cheese sauce over the top before serving. Enjoy your cozy dish!