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:
12
Active Time:
20 min.
Total Time:
2 hrs.
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
- 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.
- Whisk in half-and-half, canned pumpkin and Worcestershire sauce. Stir in macaroni and 2 cups sharp Cheddar cheese.
- 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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