Slow-Cooker Pumpkin Mac and Cheese

Name: Slow-Cooker Pumpkin Mac and Cheese
Cook time: 120 min
Total time: 120 min
Yield: 12 - 12 serving
Cuisine: American
Ingredients: 12 oz. elbow macaroni; melted; 1 tbsp. all-purpose flour; 1/2 tsp. dried thyme; 1/4 tsp. ground nutmeg; 2 c. half-and-half; 1 c. canned pumpkin; 1 tbsp. Worcestershire sauce; divided

By Editorial Staff

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

Yields

12 - 12 serving

Total Time

2 hr

Cook Time

2 hr

Ingredients

12 oz. elbow macaroni
melted
1 tbsp. all-purpose flour
1/2 tsp. dried thyme
1/4 tsp. ground nutmeg
2 c. half-and-half
1 c. canned pumpkin
1 tbsp. Worcestershire sauce
divided

Instructions

In large pot of boiling salted water, cook macaroni five minutes. Drain and rinse (macaroni will not be tender). In four-quart slow cooker, whisk together butter, flour, thyme, nutmeg, 1 1/2 teaspoon salt and 1/2 teaspoon pepper.

Whisk in half-and-half, canned pumpkin, and Worcestershire sauce. Stir in macaroni and two cups sharp Cheddar cheese.

Cover slow cooker; cook on low one hour until mixture is creamy and slightly thickened. Stir; sprinkle with remaining cheese. Cover; cook 45 minutes until cheese is melted and macaroni is tender. Garnish with pumpkin seeds and thyme sprigs, if desired.

Per Serving: Calories: 284 Protein: 12 grams Carbohydrates: 26 grams Fiber: 4 grams Sugar: 3 grams Cholesterol 44 milligrams Sodium: 553 milligrams Total fat: 15 grams Saturated fat: 10 grams Trans fat: 0 grams