Description
Mac and cheese is a classic dish loved by many. Adding butternut squash and sage gives this classic comfort food a sweet fall flavor everyone will love.
From Meseidy Rivera of The Noshery.
Ingredients
- 1 pound Diced Butternut Squash, Peeled And Seeded
- 5 leaves Fresh Sage, Minced
- 2 teaspoons Fresh Thyme Leaves
- 1 Small Onion, Chopped
- 3 cloves Garlic, Chopped
- ½ cups Vegetable Stock
- 1 pound Dry Elbow Macaroni, Cooked According To Package Directions
- 1 Tablespoon Salt
- 8 ounces, weight Shredded Cheddar
- 4 ounces, weight Cream Cheese
Preparation
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.
