Slow-Cooker Pumpkin Mac and Cheese

This slow-cooker pumpkin mac and cheese puts an autumnal twist on macaroni, turning it from a children’s menu staple into a dinner party-worthy dish. So many pasta recipes are as versatile as can be—why not experiment with this mac and cheese variation from contributor Lauren Wagner of Joliet, Illinois?

By stirring in pumpkin puree, the sauce gets extra smooth, with an earthy, sweet flavor that balances the rich, savory cheese. No disrespect to pumpkin spice—which we love—but the result here is more subtle, especially when you add the finishing touch: a shower of crunchy bread crumbs tossed in a nutty brown butter sage sauce. The herby topping makes macaroni feel fancy, though it’s actually one of our simpler slow-cooker recipes.

Ingredients for Slow-Cooker Pumpkin Mac and Cheese

Pasta:

• Elbow macaroni: The classic little tubes trap the cheese sauce so each bite is so rich.
• Canned pumpkin: Want to know a secret? We prefer canned pumpkin over homemade pumpkin puree. The cans yield pumpkin that is uniform in texture (never stringy or dry) and has a pleasing mild sweetness.
• Cheese: Plenty of macaroni recipes upgrade the cheese. Here, sharp cheddar cheese brings a kick while Gruyere has a creamy, slightly smoky appeal.
• Whole milk: Full-fat milk loosens up the sauce. You can use skim or 2% varieties, but they won’t be as decadent.
• Spices: Bring discreet fall flavor with ground nutmeg, smoked paprika and pepper. You usually don’t need salt, since the cheese is plenty savory.

Brown Butter Sage Topping:

• Butter: Melted butter binds the topping together. To make it extra tasty, brown the butter first or gently cook it until it’s darkened and smells toasty, nutty and delicious.
• Sage leaves: Fresh sage is aromatic and woodsy, a true fall flavor that tastes great with pumpkin.
• Panko bread crumbs: Panko crumbs are lighter and flakier than traditional bread crumbs. If you don’t have panko, you can use any bread crumb substitute.
• Grated Parmesan cheese: Use fresh Parmesan if you can find it. When you’re finished with the wedge, add the rind to a simmering pot of soup for an instant flavor boost.

Directions

Step 1: Parcook the noodles

In a large saucepan or Dutch oven, bring salted water to a rolling boil. Cook the pasta for half the time stated on the package directions. Drain, then transfer the noodles to a 4- or 5-quart slow cooker.

Step 2: Add the sauce ingredients

Add the pumpkin, milk, cheddar, Gruyere, nutmeg, smoked paprika and pepper to the slow cooker. Stir to combine.

Step 3: Cook

Cover and cook on low for 2 hours to 2 hours and 30 minutes, stirring halfway through cooking.

Step 4: Brown the butter

Meanwhile, in a small skillet, melt the butter over medium heat. Add the chopped sage and cook until the butter is golden brown and fragrant, two to three minutes.

Step 5: Finish the sage butter topping

Stir in the panko crumbs and Parmesan. Remove from the heat.

Step 6: Serve

Drizzle the sage brown butter over the mac and cheese before serving.

Slow-Cooker Pumpkin Mac and Cheese Variations

• Swap for the sage: Other woody herbs, such as rosemary, are good substitutes for the sage.
• Turn up the heat: Some spice wakes up the rich, sweet-savory dish. Consider a sprinkle of cayenne or red pepper flakes, either in the noodles or in the topping.
• Mix up the cheese: Most melting cheeses would work here. If you prefer less kick, use mild cheddar, for instance.
• Add protein: Stir cubed cooked chicken or bacon bits into the noodles to make this a heartier dinner. You could also mix chopped walnuts or pecans into the brown butter topping.
• Use your noodle: Don’t have elbows? Swap in any short, tubular pasta shape, including gluten-free pasta.

How to Store Slow-Cooker Pumpkin Mac and Cheese

Store pumpkin mac and cheese in an airtight container in the refrigerator. If you know you’re going to have extras, refrain from pouring the brown butter bread crumb topping over the remainders and store it separately from the mac and cheese. Reheat separately, and pour it over the reheated noodles before serving.

How long does slow-cooker pumpkin mac and cheese last?

In the fridge, pumpkin mac and cheese will keep for up to five days. As it sits, the noodles will continue to absorb moisture from the sauce, so the dish will be a bit softer but still tasty.

Can you freeze pumpkin mac and cheese?

This pumpkin macaroni and cheese freezes well, except for the topping, which will get soggy in the freezer. Prep the noodles and sauce as directed, then transfer from the slow cooker to a freezer-safe dish. Allow to cool completely, then cover and freeze for up to four months.

Defrost in the fridge overnight, then prepare the brown butter sage topping before reheating.

How should you reheat pumpkin mac and cheese?

In the fridge, the mac and cheese will probably thicken: If it does, stir a few tablespoons of milk or water into the noodles before reheating.

We like to heat single servings of macaroni in the microwave. Transfer to a bowl, cover with a damp paper towel and heat in 30-second blasts, stirring often, until steaming. You can also heat the macaroni in a saucepan on the stovetop. Heat over medium, stirring often.

Slow-Cooker Pumpkin Mac and Cheese Tips

What can you serve with pumpkin mac and cheese?

Pair the cozy, cheesy macaroni with a fresh green salad and a crusty loaf of bread for a simple family dinner. It would also be delicious with roasted vegetables, like broccoli or cauliflower.

For a more elaborate dinner, pair with any favorite fall side dish, like shredded Brussels sprouts or baked acorn squash. And if it’s a special occasion, bust out a pumpkin dessert just for fun.

How else can you make pumpkin mac and cheese?

You can cook the pumpkin mac and cheese in the oven rather than in the slow cooker. To bake, cook the noodles as directed in Step 1. Meanwhile, mix the sauce ingredients in a large, heatproof bowl. Pour the drained noodles into the bowl. Stir to combine, then transfer to a greased casserole dish. Sprinkle the brown butter sage topping over the top. Bake at 350°F until bubbling and golden brown, 30 to 35 minutes.