Description
A creamy, comforting slow-cooker mac and cheese loaded with roasted sweet vegetables, two cheeses, and a sweet-savory maple brown butter sage drizzle.
Ingredients
Scale
For the Crust:
- 1 lb elbow macaroni, uncooked
- 1 medium sweet potato, peeled and diced
- 1 cup butternut squash, peeled and diced
- 1 large carrot, peeled and diced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gouda cheese
- 4 cups whole milk
- 1 cup heavy cream
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper to taste
- For the drizzle: 4 tbsp unsalted butter, 8 fresh sage leaves, 2 tbsp pure maple syrup
Instructions
1. Prepare the Crust:
- In a large bowl, toss the sweet potato, butternut squash, and carrot with 1 tbsp olive oil, salt, and pepper. Roast at 400°F for 20 minutes until tender.
- In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream until smooth. Stir in garlic powder, smoked paprika, salt, and pepper. Cook until slightly thickened.
- Grease a 6-quart crockpot. Layer half the uncooked macaroni, half the roasted vegetables, and half of both cheeses. Repeat layers. Pour the cream sauce evenly over the top.
- Cover and cook on LOW for 3-4 hours, stirring once halfway, until pasta is tender and cheese is melted.
- For the drizzle: In a small skillet, melt 4 tbsp butter over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crisp. Remove from heat, stir in maple syrup. Drizzle over mac and cheese before serving.
Notes
You can customize the seasonings to taste.