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very easy
Prep Time
10 mins
Total Time
1 h 30 m
4 to 6


375 g
cut macaroni, not cooked
¾ lb.
4 cups
butternut squash puree
1 l
garlic clove, minced
2 cups
500 ml
2 cups
sharp cheddar, shredded
500 ml
1 cup
cream cheese
250 ml
1 tbsp.
15 ml
1/2 tsp.
Cayenne pepper
2 ml
Salt and pepper, to taste
Toppings (optional)
1/4 cup
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


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.