Crockpot Butternut Squash Mac and Cheese {Healthy}
Servings 6 servings
This healthy Crockpot Butternut Squash Mac and Cheese has the perfect amount of creaminess and flavour that the whole family will love. It makes an easy vegetarian meal since all of the sauce ingredients can simmer in the slow cooker for the day. With the addition of butternut squash and lentils, this veggie-loaded mac and cheese dish packs a powerful nutritional punch for the ultimate healthier comfort food! {Vegetarian}
Ingredients
- 1 tablespoon olive oil
- 1 small onion roughly chopped
- 2 cloves garlic minced
- 1/4 teaspoon dry thyme leaves
- 2 bay leaves
- 1 cup reduced-sodium vegetable broth
- 2.5 cups peeled and cubed butternut squash (or sub in frozen diced butternut squash)
- 1/4 cup dry split red lentils
- 1/2 cup milk or milk alternative, or more to taste
- 1 cup grated cheddar cheese or more to taste
- 3/4 pound desired pasta try: whole wheat or gluten-free rotini, macaroni, or fusilli pasta (about 2.5 cups dry)
- Salt & pepper to taste
Optional add-ins:
- Peas, broccoli, spinach
- Pinch of red pepper flakes
- Drizzle of hot sauce
Instructions
- Preheat crockpot to high.
- In a medium skillet, heat olive oil over medium heat. Stir in onion and garlic and cook until softened and fragrant, about 3 minutes. Add thyme and cook 2-3 minutes.
- Add to warmed crockpot along with the bay leaves, broth, plus the squash and dry lentils. Stir, cover and cook in crockpot for 3-4 hours on high or until squash is very tender.
- Meanwhile, cook pasta according to package directions to make them al dente.
- Once the squash is cooked, remove bay leaves from mixture. Using an immersion blender, puree the squash to create a smooth sauce (you can place in a regular blender if you don't own an immersion blender).
- Stir in milk and cheese. Taste and adjust seasoning and cheese to your liking. Sauce should be slightly sweet due to the addition of the squash.
- Toss with cooked pasta and serve with extra cheese, add in optional veggies or top with a pinch of red pepper flakes or hot sauce, if desired.
Video
Notes
- For mac and cheese that's not mushy, undercook your pasta. If you cook it for one minute less than the package directions, it will help prevent the noodles from becoming too soft and mushy when mixed with the cheese sauce.
- I love using an immersion blender to blend the sauce since you can blend it right in the crockpot rather than transferring it to a blender. It can help save on time and dishes!
- If you want to make the mac and cheese even more creamy, add a bit more cheese and milk until desired consistency is achieved.
- If serving to babies under the age of one, it's recommended that you leave out the additional salt. However, for adults and older children, you may wish to add some salt for extra flavour.
- To save on time, you can also make a double batch of the cheese sauce and freeze. I love freezing the sauce in these Souper Cubes. Simply thaw the sauce, cook up the pasta, and stir to combine!
Nutrition
Calories: 383kcalCarbohydrates: 57gProtein: 16gFat: 10gSaturated Fat: 5gCholesterol: 22mgSodium: 290mgPotassium: 475mgFiber: 6gSugar: 5gVitamin A: 6506IUVitamin C: 14mgCalcium: 209mgIron: 2mg
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