CROCK-POT PUMPKIN MAC & CHEESE

CROCK-POT PUMPKIN MAC & CHEESE

This super creamy, easy and delicious crock-pot pumpkin mac & cheese belongs on every Thanksgiving and Friendsgiving table!

This crock-pot pumpkin mac & cheese just screams Fall flavors. I’m actually far more into savory pumpkin recipes than sweet ones! Don’t get me wrong – the sweet ones also are amazing. But, the savory lover in me is all about recipes like this mac & cheese!


The best part about this recipe (other than the amazing taste) is how easy it is! The crock-pot makes it so simple. As we’re approaching the vacation season, we've such a lot on our plate! Having a simple throw together recipe just makes things a touch bit less chaotic. If you’re hosting a vacation or party, crock-pot recipes are often a true life saver.

I’ll even be sharing some pressure-cooker recipes this season . i really like using both my slow-cooker and pressure-cooker.But, for mac and cheese I prefer having it slow-cooked on low heat. you only need to gently stir it up a couple of times while it’s cooking therefore the cheese stays melty and creamy.


I used shell pasta which I highly recommend. If not, attempt to use any sturdy pasta which will delay . Elbows are another great option. For the cheese, you want to use sharp cheddar from a block! the higher the standard , the higher it’ll melt! Pre-shredded bagged cheese doesn't melt well at all! I’ve learned that the hard way.

This recipe is certainly very rich and indulgent compared to most my recipes. It’s not dairy-free in the least , gluten-free or lightened up. But, this is often the time of year to indulge and not worry such a lot about “healthier” foods. Don’t get me wrong, I still love my lightened up options. I plan on sharing tons of these for the holiday’s too! However, i prefer having a balance of both this point of year. i do know tons of individuals sort of a blend of both and sometimes you only want the important thing.

Ingredients

• 1 lb. shell pasta
• 1/4 cup salted butter, cubed
• 15 oz. pumpkin puree
• 2 tsp dijon
• 2 cups whole milk*
• 3 cups shredded sharp cheddar , divided*
• 4 oz. softened cheese
• 1 tsp pie spice
• 1/2 tsp powdered sage, optional
• 1/2 tsp garlic powder
• salt and pepper to taste
• fresh chopped sage or chives for topping, optional

Instructions

Cook pasta shells until they’re hard . (I did about 1.5 – 2 minutes under recommended cook time on the package)

• Drain pasta and rinse with cold water and increase the crock-pot.
• Add cubed butter and blend to coat the pasta.
• In a large bowl , whisk together pumpkin puree, dijon, milk, 2 cups of the shredded cheddar, cheese , pie spice, powdered sage, garlic powder, salt and pepper.
• Pour over pasta/butter and blend to mix .
• Cover and cook on low for 1 1/2 – 2 hours. Gently stirring it occasionally because it cooks (about every 30 minutes)
• With quarter-hour of remaining cook-time, top with remaining 1 cup of shredded cheddar . Cover until cheese is melted.
• When done cooking top with chopped sage or chives if using or turn the crock-pot to the “keep warm” function until able to serve.

Notes

* i attempted this recipe with unsweetened cashew milk and milk gives it a far better texture. However, if you don’t like using dairy milk – unsweetened & unflavored cashew or almond milk is that the next best choice .


* Please use a block of sharp cheddar and shred it yourself. Pre-shredded bagged cheese tends to not melt well. you'll also use a mix of gouda/sharp cheddar