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Dinner Recipes

Slow-Cooker Pumpkin Mac-and-Cheese

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

Serving Size:


Active Time:

20 min.

Total Time:

2 hrs.


  • 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


  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.

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