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Slow Cooker Butternut Squash Mac and Cheese - Dump and Go Dinner

8 Servings Recipe By

Ingredients

  • 4 cups peel and dice Squash, Butternut
  • 1 1/4 cups dice Onion, Yellow
  • 3 teaspoons mince Garlic, Cloves
  • 5 cups Chicken Broth/Stock, Low Sodium
  • 1 teaspoon Thyme, Dried
  • 1 teaspoon Rosemary, Dried
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 8 ounces Cream Cheese, Reduced Fat
  • 1/2 cups Parmesan Cheese, Shredded

Serving Day Ingredients

  • 13 1/4 ounces Elbows, Whole Wheat

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 341 Calories
  • 9g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 22mg Cholesterol
  • 371mg Sodium
  • 53g Total Carb
  • 5g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 17g Protein
  • 9 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit So Very Blessed for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the squash, onion, garlic, broth and spices among the indicated number of gallon freezer bags.
  2. Divide the cream cheese and Parmesan among the indicated number of quart freezer bags.
  3. Label all bags and freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the bag of squash into the slow cooker.
  3. Cook on low for 6-8 hours or on high for 4-5 hours.
  4. Blend with an immersion blender (or in a traditional blender in small batches) until smooth.
  5. Add in the pasta and cook on high for 30 minutes, or until the pasta is al dente.
  6. Stir in the cream cheese and Parmesan until melted.

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