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As the leaves change and the air becomes crisp, there's an undeniable shift in our cravings. Autumn brings a sense of coziness, and what better way to embrace that than with a warm, hearty dish? Comfort food takes on new meaning during this season, encouraging us to seek out meals that not only fill our bellies but also warm our hearts. The Cozy Autumn Crockpot Mac and Veggie Cheese is a delightful twist on a classic that perfectly encapsulates the flavors of fall while offering a nutritious boost.

Fall Crockpot Mac and Veggie Cheese

Embrace the cozy flavors of autumn with this comforting Cozy Autumn Crockpot Mac and Veggie Cheese. Perfect for busy days, this one-pot dish combines elbow macaroni, seasonal vegetables like butternut squash, broccoli, and spinach, and a creamy blend of cheeses. The slow-cooking method enhances the flavors while allowing you to focus on your day. This nutritious twist on a classic will warm hearts and bellies alike, making it an ideal meal for family gatherings or busy weeknights. Enjoy a delicious blend of comfort food and nutrition in every bite.
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Ingredients
  

8 oz elbow macaroni

2 cups butternut squash, peeled and cubed

1 cup broccoli florets

1 cup cauliflower florets

1 cup baby spinach

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1 cup milk (whole or plant-based)

1 cup vegetable broth

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Pasta: Start by boiling the elbow macaroni in salted water for about 5 minutes, just until slightly undercooked. Drain and set aside.

    Combine the Veggies: In a large bowl, mix the cubed butternut squash, broccoli florets, cauliflower florets, and baby spinach.

      Mix the Base: In your crockpot, whisk together the milk, vegetable broth, olive oil, garlic powder, onion powder, thyme, paprika, salt, and pepper until well combined.

        Layer It Up: Add the undercooked macaroni to the crockpot followed by the mixed veggies. Gently stir to ensure everything is well incorporated.

          Cheesy Goodness: Sprinkle the shredded cheddar and mozzarella cheese over the top, reserving a small amount for later. Stir gently to mix.

            Crock It: Cover the crockpot and cook on low for 4-5 hours, or on high for 2-3 hours, until the vegetables are tender and the cheese is melted.

              Final Touch: Once cooked, sprinkle the reserved cheese on top, cover again, and let it sit for an additional 10-15 minutes until melty.

                Serve and Garnish: Stir the mac and cheese before serving, and garnish with fresh chopped parsley for a pop of color.

                  Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 6-8