Slow-Cooker Pumpkin Mac and Cheese

Name: Slow-Cooker Pumpkin Mac and Cheese
Cook time: 2 h
Total time: 2 h
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

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Cook Time: 120 minutes

Total: 120 minutes

Servings: 12

Author : Editorial Staff

Ingredients

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Instructions

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Step 1

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.

Step 2

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

Step 3

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.