Description
A rich and creamy mac and cheese infused with autumn flavors and packed with wholesome veggies like butternut squash, broccoli, and spinach.
Ingredients
- 2 cups elbow macaroni
- 2 cups butternut squash, peeled and cubed
- 2 cups broccoli florets
- 2 cups spinach
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1/2 cup cream cheese
- 1 cup milk
- Salt, to taste
- Pepper, to taste
- Optional: Garlic powder, onion powder
Instructions
- Cook elbow macaroni according to package directions, then set aside.
- In a crockpot, toss in the cubed butternut squash, broccoli florets, and spinach.
- Add the cooked macaroni along with the variety of cheeses, milk, salt, pepper, and any optional seasonings.
- Stir everything together until well mixed.
- Cover the crockpot and cook on low for 4 to 6 hours or until the vegetables are tender and the cheese is melted.
- Serve warm and enjoy every cheesy bite!
Notes
For a fantastic presentation, sprinkle extra cheese on top and broil for a couple of minutes before serving. Pair with a side salad or garlic bread for a well-rounded meal.
- Prep Time: 10 minutes
- Cook Time: 240-360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American