Slow-Cooker Pumpkin Mac-and-Cheese

Winter squash purée elevates our rich cheese sauce with a subtle hint of sweetness and extra-bright color.

Ingredients

• 12 oz. elbow macaroni
• 2 Tbs. butter, melted
• 1 Tbs. all-purpose flour
• ½ tsp. dried thyme
• ¼ tsp. ground nutmeg
• 2 cups half-and-half
• 1 cup canned pumpkin
• 1 Tbs. Worcestershire sauce
• 3 cups shredded sharp Cheddar cheese, divided

Instructions

1. In large pot of boiling salted water, cook macaroni 5 min. Drain and rinse (macaroni will not be tender). In 4-qt. slow cooker, whisk together butter, flour, thyme, nutmeg, 1½ tsp. salt and ½ tsp. pepper.
2. Whisk in half-and-half, canned pumpkin and Worcestershire sauce. Stir in macaroni and 2 cups sharp Cheddar cheese.
3. Cover slow cooker; cook on low 1 hr. until mixture is creamy and slightly thickened. Stir; sprinkle with remaining cheese. Cover; cook 45 min. until cheese is melted and macaroni is tender. Garnish with pumpkin seeds and thyme sprigs, if desired.