Fall Crockpot Mac and Veggie Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
