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Slow-Cooker Pumpkin Mac and Cheese

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


12 - 12 serving

Total Time

Cook Time


  • 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


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 

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