Cozy Autumn Crockpot Mac and Veggie Cheese Recipe

Introduction

Cozy Autumn Crockpot Mac and Veggie Cheese combines the creamy comfort of classic mac and cheese with wholesome fall vegetables like butternut squash, carrots, and kale. This easy crockpot recipe fills your home with warm, inviting aromas and delivers a satisfying, nutritious meal perfect for chilly days.

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

Instructions

1. Step 1: Peel and dice the butternut squash into ½-inch cubes. Toss the cubes and shredded carrots with a drizzle of olive oil, a pinch of salt, and the smoked paprika. Spread on a baking sheet and roast at 400°F for 15–20 minutes until just tender.
2. Step 2: Remove kale stems and roughly chop the leaves. Set aside.
3. Step 3: In the crockpot, combine uncooked elbow macaroni, roasted vegetables, and chopped kale to ensure even pasta cooking and absorption of flavors.
4. Step 4: In a separate bowl, whisk together the broth, yogurt, nutmeg, and a generous pinch of black pepper. Pour this mixture over the dry ingredients, making sure everything is submerged.
5. Step 5: Sprinkle additional salt if needed, then dot the surface with small pieces of butter to enrich the sauce as it melts.
6. Step 6: Cover and cook on low for 4 hours or on high for 2 hours. Stir once halfway through to prevent sticking. The pasta should be al dente and the vegetables softened.
7. Step 7: About 15 minutes before cooking is done, stir in the shredded cheddar and gouda cheese. Let the cheese melt into a glossy, velvety sauce. Taste and adjust seasoning if necessary.
8. Step 8: Give the casserole a final gentle stir, then serve immediately. Optionally, drizzle with extra yogurt or sprinkle fresh chives for brightness.

Tips & Variations

• Pre-roast the squash and carrots to add caramelized sweetness and prevent mushiness in the crockpot.
• Stir the dish once halfway through cooking to cook evenly and avoid sticking.
• Use full-fat yogurt to create a richer sauce and help cheese melt smoothly.
• Add a splash of dry white wine or a tablespoon of Dijon mustard to the sauce for extra depth.
• Replace butternut squash with sweet potatoes or pumpkin, and swap kale for spinach for a milder flavor.
• Use gluten-free pasta or dairy-free yogurt and cheese to accommodate dietary needs.
• Serve with a crisp apple-cinnamon slaw or a mixed green salad dressed with balsamic vinaigrette for a complete meal.

Storage

Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for 3–4 days. For longer storage, freeze in sealed containers or freezer bags for up to 3 months. Reheat in a 350°F oven covered with foil for 20–25 minutes, stirring halfway and adding a splash of milk or broth if dry. Microwave individual portions on medium power for 2–3 minutes, stirring once, then finish under the broiler for extra cheesy melt.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the ingredients in the crockpot ahead of time and refrigerate for a few hours before cooking. For best texture, add the cheese near the end of cooking.

Can I use frozen vegetables?

Frozen vegetables can be used but may release extra moisture and affect the texture. If using frozen squash and carrots, reduce or skip roasting and adjust cooking time as needed.

Cozy Autumn Crockpot Mac and Veggie Cheese Recipe

Print Recipe

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4.5 from 127 reviews

Cozy Autumn Crockpot Mac and Veggie Cheese combines classic creamy mac and cheese with fall vegetables like butternut squash, carrots, and kale. Roasted veggies add caramelized sweetness and texture, while a cheesy sauce enriched with yogurt and butter makes this a comforting, hearty meal perfect for chilly days. Cooked low and slow in a crockpot, this dish is an effortless centerpiece for brunch or dinner with warm autumn spices enhancing the flavor.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 4 hours (low) or 2 hours (high)
• Total Time: 4 hours 15 minutes (low) or 2 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Vegetables

• 2 cups elbow macaroni
• 1 cup diced butternut squash (peeled, diced into ½-inch cubes)
• 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 and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, cut into small pieces
• Olive oil, for roasting vegetables (about 1-2 teaspoons)

Instructions

1. Preparing the Vegetables: 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 smoked paprika. Spread them on a baking sheet and roast at 400°F for 15–20 minutes until just tender. Meanwhile, remove kale stems, chop the leaves roughly, and set aside.
2. Building the Crockpot Base: In the crockpot, add the uncooked elbow macaroni, roasted butternut squash and carrots, and chopped kale. This layering helps the pasta cook evenly and absorb the flavors from the vegetables.
3. Mixing the Sauce: In a 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 layered ingredients in the crockpot, ensuring everything is well submerged.
4. Season and Add Butter: Sprinkle additional salt if needed, then dot the surface with the unsalted butter pieces. This butter will melt during cooking, enriching the sauce and helping it cling to the pasta.
5. Slow Cook: Cover the crockpot and cook on low for 4 hours or on high for 2 hours. Stir the mixture once halfway through cooking to prevent sticking. The pasta should be al dente and the vegetables fully softened by the end of this time.
6. Finish with Cheese: About 15 minutes before cooking is complete, stir in the shredded sharp cheddar and gouda cheese. Allow the cheese to melt into a glossy, velvety coating. Taste and adjust seasoning with salt and pepper if necessary.
7. Serving the Dish: Once done, give the casserole a gentle final stir. Ladle it into warm bowls and optionally add a light drizzle of extra yogurt or a sprinkle of fresh chives for a bright finishing touch. Serve immediately while the cheese is molten and the dish is warm.

Notes

• Pre-roasting the squash and carrots enhances their natural sweetness and prevents them from becoming mushy in the crockpot.
• Stir the crockpot contents halfway through cooking to ensure even heat distribution and prevent sticking.
• Use full-fat yogurt to maintain a creamy texture without curdling the sauce.
• Opening the crockpot lid too often extends cooking time and may affect the final texture.
• Freshly grate your cheeses instead of using pre-shredded for better melting and flavor.
• Butter distributed in small chunks melts more evenly and enriches the sauce throughout.
• Add fresh herbs like parsley or chives just before serving for added color and brightness.

Keywords: autumn mac and cheese, crockpot mac and cheese, vegetable mac and cheese, butternut squash mac and cheese, kale mac and cheese, cheesy casserole, fall recipes, comfort food