Description
Slow Cooker Butternut Squash Mac and Cheese is the ultimate comfort dish that perfectly balances deep, savory satisfaction with the gentle nourishment of seasonal vegetables. By simmering fresh butternut squash, aromatic onion, and garlic in a slow cooker, you create a velvety, naturally thickened sauce that coats al dente rigatoni. This health-conscious twist on a classic favorite is vibrant, nutritious, and incredibly easy to prepare, making it a perfect staple for mindful home cooks seeking a warm, wholesome family meal.
Ingredients
5 cups peeled and cubed butternut squash
1 sweet onion, roughly chopped
3 cloves garlic, peeled and smashed
1 teaspoon dried thyme
1.5 cups vegetable broth
1/2 cup whole milk
2 cups shredded sharp cheddar cheese
3/4 teaspoon salt
1/2 teaspoon black pepper
1 pound rigatoni pasta
Instructions
Place the squash, onion, garlic, thyme, and vegetable broth into the slow cooker.
Cook on high for 3-4 hours or until the squash is very tender.
Use an immersion blender to process the cooked mixture until smooth and creamy.
Stir in the milk, shredded cheddar cheese, salt, and pepper until the cheese is melted and combined.
Meanwhile, cook the rigatoni in a separate pot of boiling water until al dente, then drain.
Add the cooked pasta to the slow cooker and toss thoroughly with the butternut sauce.
Cover and cook on low for an additional 15 minutes to allow flavors to meld before serving.
Notes
You can add a pinch of nutmeg for extra warmth. If the sauce is too thick, stir in an extra splash of vegetable broth or milk until the desired consistency is reached. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg