Butternut Squash Mac and Cheese

YIELDS: 8 serving(s)

• PREP TIME: 

  15 mins

  COOK TIME: 

  4 hrs

  TOTAL TIME: 

  4 hrs 15 mins

  Ingredients

  • 1 lb. 

    Diced Butternut Squash, Peeled And Seeded

  • 5 

    leaves Fresh Sage, Minced

  • 2 tsp. 

    Fresh Thyme Leaves

  • 1 

    Small Onion, Chopped

  • 3 

    cloves Garlic, Chopped

  • 1/2 c. 

    Vegetable Stock

  • 1 lb. 

    Dry Elbow Macaroni, Cooked According To Package Directions

  • 1 tbsp. 

    Salt

  • 8 oz. 

    weight Shredded Cheddar

  • 4 oz. 

    weight Cream Cheese

  • 
    
  • Directions

  • Place butternut squash, sage, thyme, onion, garlic and vegetable stock in the slow cooker. Cover and cook on high for 4 hours, or low for 8 hours. Use an immersion blender or regular blender and puree the vegetables.
    
    Make sure the slow cooker is set to warm. Add puree, pasta, salt, and cheeses to the slow cooker. Stir until well combined and cheeses have melted. Season with salt to taste and serve.