Ingredients
Scale
- 16 oz uncooked elbow macaroni (or small pasta shape)
- 3 cups whole milk (or half and half for richer flavor)
- 1 cup butternut squash purée (canned or homemade)
- 8 oz cream cheese, cubed
- 2 cups sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 1 teaspoon Kosher salt
- 1/4 teaspoon ground nutmeg
Instructions
- Step 1: Combine the liquid base ingredients (milk, butternut squash purée, and butter) directly into a 6-quart or larger slow cooker. Add the salt and nutmeg, then whisk thoroughly until the butter is mostly melted and the purée is fully incorporated.
- Step 2: Add the cubed cream cheese to the slow cooker mixture. Cover and cook on HIGH for 1 to 1.5 hours, stirring every 30 minutes, until the cream cheese is fully softened and the liquid base is very hot.
- Step 3: Once the liquid base is steaming and smooth, add the dry macaroni to the slow cooker. Stir well to ensure the pasta is completely submerged in the sauce.
- Step 4: Reduce the heat setting to LOW, cover, and continue cooking for 1.5 to 2 hours, stirring every 20-30 minutes. Monitor the pasta frequently; the dish is ready when the macaroni is tender but not mushy, and most of the liquid has been absorbed.
- Step 5: Turn the slow cooker off or switch to the WARM setting. Stir in the 2 cups of shredded cheddar cheese until completely melted and the sauce is thick and creamy. Serve immediately.
Notes
- Store any remaining mac and cheese in a sealed container for up to three days, but know the texture will thicken significantly as the starches cool.
- When reheating, always add a tablespoon or two of milk or half and half before warming, stirring frequently to bring back that creamy, slow-cooker texture.
- A crisp, green side salad or a topping of toasted panko breadcrumbs will provide a welcome textural contrast to the dish's rich creaminess.
- Keep a close eye on the pasta during the final cook time; if you notice the edges starting to look mushy, move immediately to Step 5 (adding the cheddar) even if a little liquid remains.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American