Who doesn’t love digging into a big bowl of macaroni and cheese? It’s so ooey-gooey good! Plus, there’s so many ways to customize it. From the cheese to add-ins and cooking methods. That’s why this Slow-Cooker Pumpkin Mac and Cheese recipe is my new go-to favorite comfort food for fall. Seasonal flavors really shine in this dish. Plus, you can set-it and forget-it so, it’s a pretty hands-off dish to make.
We start by par-cooking the pasta. That way it has a chance to soak up some of the creamy sauce while it continues in the slow cooker. Speaking of the sauce — we combine butter with herbs and spices and stir in half-and-half for even more richness. Convenient canned pumpkin adds a subtle sweetness with a surprising savory note. Then, sharp cheddar melts in during cooking for a finish that is over the top delicious! Make a batch for yourself then let us know your favorite comfort food recipe.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 12 oz. elbow macaroni
- 2 Tbs. butter, melted
- 1 Tbs. all-purpose flour
- 1/2 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- 2 cups half-and-half
- 1 cup canned pumpkin
- 1 Tbs. Worcestershire sauce
- 1 cups shredded sharp Cheddar
- Pumpkin seeds and thyme sprig
Instructions
PrintIn 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, 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 Cheddar.
Cover slow cooker; cook on low until mixture is creamy and slightly thickened, 1 hr . Stir; sprinkle with remaining cheese. Cover; cook, until cheese is melted and macaroni is tender, 45 min. Garnish with pumpkin seeds and thyme sprig.
Nutrition
- Calories: 284
- Total Fat: 15 gram
- Saturated Fat: 10 gram
- Protein: 12 gram
- Carbohydrates: 26 gram
- Fiber: 4 gram
- Cholesterol: 44 mg
- Sugar: 3 gram
- Sodium: 553 mg
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