Slow-Cooker Pumpkin Mac and Cheese

Total Time Prep: 20 min. Cook: 2 hours
Yield 6 servings
Contest Winner
Test Kitchen Approved
Think outside the blue box with this slow-cooker pumpkin mac and cheese recipe. Adding pumpkin, spices and sage puts an autumnal spin on the sauce, while a shower of brown butter bread crumbs brings an irresistible crunch.

Ingredients

  • 12 ounces uncooked elbow macaroni
  • 1-1/2 cups canned pumpkin
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 2 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pepper
  • BROWN BUTTER SAGE TOPPING:
  • 3 tablespoons unsalted butter
  • 6 to 8 fresh sage leaves, finely chopped
  • 1/2 cup panko bread crumbs
  • 2 tablespoons grated Parmesan cheese

Directions

  1. In a large saucepan or Dutch oven, cook pasta for half the time of package directions; drain and place in a 4- or 5-qt. slow cooker. Add pumpkin, milk, cheddar, Gruyere, nutmeg, smoked paprika and pepper; stir to combine.
  2. Cover and cook on low for 2 to 2-1/2 hours, stirring halfway through cooking.
  3. Meanwhile, in a small skillet melt butter over medium heat. Add chopped sage and cook until butter is golden brown and fragrant, 2–3 minutes. Stir in panko and Parmesan; remove from heat. Drizzle sage brown butter over the mac and cheese before serving.

Nutrition Facts

1 serving: 541 calories, 26g fat (15g saturated fat), 75mg cholesterol, 407mg sodium, 55g carbohydrate (8g sugars, 4g fiber), 24g protein.

I wanted to give classic mac and cheese a seasonal twist that feels both comforting and modern. Creamy pumpkin puree blends right into the sauce for extra richness, while a drizzle of sage brown butter adds cozy fall flavor. It’s the perfect make-ahead comfort dish that looks elegant enough for a dinner party but still tastes like home. —Lauren Wagner, Joliet, Illinois
Recipe Creator

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