Fall Crockpot Mac and Veggie Cheese Recipe

Introduction

This Fall Crockpot Mac and Veggie Cheese is a comforting, cheesy dish packed with seasonal vegetables like butternut squash and broccoli. Made easy in a slow cooker, it’s perfect for cozy dinners and feeds a crowd with minimal effort.

Ingredients

• 8 oz elbow macaroni
• 2 cups butternut squash, peeled and cubed
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup baby spinach
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup milk (whole or plant-based)
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Boil the elbow macaroni in salted water for about 5 minutes, just until slightly undercooked. Drain and set aside.
2. Step 2: In a large bowl, combine the butternut squash, broccoli florets, cauliflower florets, and baby spinach.
3. Step 3: In your crockpot, whisk together the milk, vegetable broth, olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper until well combined.
4. Step 4: Add the undercooked macaroni to the crockpot, then the mixed vegetables. Stir gently to combine everything evenly.
5. Step 5: Sprinkle the shredded cheddar and mozzarella cheeses over the mixture, reserving a small amount for later. Stir gently to mix the cheese throughout.
6. Step 6: Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the vegetables are tender and the cheese is melted.
7. Step 7: Once cooked, sprinkle the reserved cheese on top, cover again, and let sit for 10-15 minutes until the cheese melts.
8. Step 8: Stir well before serving and garnish with fresh chopped parsley for a splash of color and freshness.

Tips & Variations

• Use plant-based milk and vegan cheese to make this recipe dairy-free.
• Add cooked chicken or sausage for extra protein.
• Swap out butternut squash for sweet potatoes or pumpkin for a different fall flavor.
• For a stronger herb taste, add fresh thyme leaves instead of dried thyme.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce. Avoid overcooking when reheating to keep the vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used. Add them directly into the crockpot; just be mindful they might release extra liquid, so you may want to reduce the broth slightly.

How do I prevent the macaroni from getting mushy?

Cooking the macaroni al dente by boiling it slightly less than usual before adding it to the crockpot helps prevent mushiness since it will continue cooking during the slow cook.

Fall Crockpot Mac and Veggie Cheese Recipe

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4.9 from 91 reviews

Fall Crockpot Mac and Veggie Cheese is a comforting and wholesome dish that combines tender elbow macaroni with nutritious autumn vegetables like butternut squash, broccoli, cauliflower, and spinach. This easy crockpot recipe melts cheddar and mozzarella cheese into a creamy base enriched with garlic, onion, and herbs, making it a perfect warm meal for cozy fall evenings.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 4-5 hours
• Total Time: 4 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta & Vegetables

• 8 oz elbow macaroni
• 2 cups butternut squash, peeled and cubed
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup baby spinach

Cheese & Liquids

• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup milk (whole or plant-based)
• 1 cup vegetable broth

Seasonings & Garnish

• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Pasta: Boil the elbow macaroni in salted water for about 5 minutes, just until slightly undercooked. Then drain and set it aside to prepare for slow cooking with the other ingredients.
2. Combine the Veggies: In a large bowl, mix the peeled and cubed butternut squash, broccoli florets, cauliflower florets, and baby spinach to ensure even distribution of the vegetables in the dish.
3. Mix the Base: In the crockpot, whisk together milk, vegetable broth, olive oil, garlic powder, onion powder, dried thyme, paprika, salt, and pepper until the mixture is well combined and flavorful.
4. Layer It Up: Add the undercooked macaroni into the crockpot, then add the mixed vegetables. Gently stir everything together to ensure all ingredients are evenly incorporated and coated with the base mixture.
5. Cheesy Goodness: Sprinkle the shredded sharp cheddar and mozzarella cheese over the macaroni and vegetable mixture, reserving a small amount of cheese for topping later. Stir gently to combine the cheese throughout the dish.
6. Crock It: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the vegetables are tender and the cheese has completely melted into a creamy sauce.
7. Final Touch: After cooking, sprinkle the reserved cheese on top. Cover again and let the cheese melt for an additional 10-15 minutes, creating a delicious cheesy crust.
8. Serve and Garnish: Stir the mac and cheese before serving, then garnish with freshly chopped parsley for added color and freshness. Serve warm and enjoy this hearty fall dish.

Notes

• You can substitute the vegetables based on availability or preference; sweet potatoes or carrots would also complement this dish well.
• For a vegan version, use plant-based milk and vegan cheese alternatives.
• If you prefer a thicker sauce, add a tablespoon of flour or cornstarch mixed with water before cooking.
• The cooking time may vary depending on your crockpot model; check tenderness of vegetables periodically.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.

Keywords: fall mac and cheese, crockpot mac and cheese, veggie mac and cheese, butternut squash recipe, easy crockpot dinner, cheesy vegetable pasta