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