- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 4-6
Ingredients
- 375 g
- cut macaroni, not cooked
- ¾ lb.
- 4 cups
- butternut squash puree
- 1 l
- 1
- garlic clove, minced
- 2 cups
- milk
- 500 ml
- 2 cups
- sharp cheddar, shredded
- 500 ml
- 1 cup
- cream cheese
- 250 ml
- 1 tbsp.
- paprika
- 15 ml
- 1/2 tsp.
- Cayenne pepper
- 2 ml
- Salt and pepper, to taste
- Toppings (optional)
- 1/4 cup
- breadcrumbs
- 60 ml
- 1/4 cup
- pecans, toasted and roughly chopped
- 60 ml
- 3 tbsp.
- butter, melted
- 45 ml
- 2 tbsp.
- parsley, finely chopped
- 30 ml
- 2 tbsp.
- chives, chopped
- 30 ml
Preparation
- Step 1
- Butternut squash puree: cut the squash in two and scoop out the seeds. Place the squash halves face down on a microwave-safe dish. Cook 10 minutes, then see if ready. If still too hard, continue to cook another 5 to 10 minutes. Once thoroughly cooked, let cool, then scrape the flesh out with a spoon.
- Step 2
- In the slow cooker receptacle, combine all the ingredients, including seasoning. Cook on low for approximately 90 minutes, or until pasta is cooked.
- Step 3
- Toppings: combine all the ingredients in a bowl, then sprinkle over the mac and cheese. Serve immediately.
