Slow Cooker Pumpkin Mac
A classic weeknight favorite reinvented with the addition of pumpkin
Equipment
- 1 4 or 4.5 qt Slow Cooker
Ingredients
- 12 oz dry pasta
- 2 cans evaporated milk 15 oz
- 1/4 cup melted butter
- 2 eggs
- 1 tsp Worcestershire sauce
- 1/4 cup dry milk
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tsp dry mustard
- 1/3 cup all-purpose flour
- 1 can 100% pumpkin puree 15 oz
- 3 cups sharp cheddar cheese
Instructions
- Cook the pasta to al dente.
- Grease your slow cooker with butter or non-stick cooking spray.
- Mix all ingredients except pasta and cheese together in a small mixing bowl.
- Drain pasta and pour into your slow cooker.
- Pour the evaporated milk mixture over the pasta and stir.
- Stir in the cheese until evenly distributed.
- Cook on low for 3 1/2 to 4 hours. The sides may be browned but this is OK.
- Serve! You can add toasted bread crumbs if desired.
Notes
If pumpkin isn't your jam, substitute the can of pumpkin and 1/4 cup of dry milk for 1 cup of milk and an extra cup of sharp cheddar cheese. This will make a delicious slow cooker mac that everyone will still enjoy.