Slow-Cooker Pumpkin Mac and Cheese
Winter squash purée elevates our rich cheese sauce with a subtle hint of sweetness and extra-bright color.
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- 12 oz. elbow macaroni
- 2 tbsp. butter 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
- 3 c. shredded sharp Cheddar cheese divided
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