Description
A warm, creamy bowl of mac and cheese with wholesome veggies, perfect for autumn. Rich in flavor and nutrition, this dish will comfort the whole family.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup butternut squash, diced
- 1 cup broccoli florets
- 1 cup spinach, chopped
- 3 cups vegetable broth
- 2 cups cheese (a blend of cheddar and mozzarella)
- 1 cup milk (or plant-based alternative)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
Instructions
- In the crockpot, add the elbow macaroni, diced butternut squash, broccoli, and spinach.
- Pour in the vegetable broth and milk.
- Sprinkle with garlic powder, onion powder, salt, and pepper.
- Stir everything together until well combined.
- Cover and cook on low for 4-6 hours or until the vegetables are tender and the pasta is cooked.
- About 30 minutes before serving, add the cheese and stir until melted.
- Dish up warm, garnished with additional spinach or cheese if desired.
Notes
Customize with different pasta shapes or add in other vegetables as desired. Adjust cheese and milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 50mg