Crock Pot 4-Cheese Pumpkin Mac And Cheese

This Crock Pot 4-Cheese Pumpkin Mac And Cheese is a creamy and rich recipe, which includes pumpkin puree and a blend of four cheeses. It’s the ultimate comfort food recipe, ready in about 3 hours and 40 minutes.

Crock Pot 4-Cheese Pumpkin Mac And Cheese Ingredients

• 2.5 cups milk
• 16 oz dry macaroni or small pasta
• 1.5 cups shredded parmesan cheese
• 1.5 cups shredded romano cheese
• 1.5 cups shredded sharp cheddar cheese
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 can evaporated milk
• 4 oz cream cheese, cubed
• 1/2 shallot, chopped and browned in butter until translucent
• 1/2 tablespoon rubbed sage
• 1/8 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dry mustard powder
• 2 handfuls baby spinach leaves

To Top

• 6 slices of cooked bacon, chopped (optional)

How To Make Crock Pot 4-Cheese Pumpkin Mac And Cheese

1. Brown the shallot: In a small skillet, sauté the chopped shallot in a bit of butter until softened and translucent.
2. Prepare slow cooker: Line your Crock Pot with a plastic liner and spray generously with cooking spray.
3. Add ingredients: Add milk, uncooked pasta, parmesan, romano, cheddar, pumpkin puree, evaporated milk, cream cheese, browned shallot, spinach, and all seasonings to the Crock Pot. Stir to combine.
4. Slow cook: Cover and cook on LOW for 2.5 to 3.5 hours. Stir occasionally and stop cooking when pasta is al dente.
5. Top and serve: Sprinkle with chopped cooked bacon (if using) and serve warm.

Recipe Tips

• Can I use a different type of pasta?
  Yes, small shapes like shells, elbows, or cavatappi work well.
• Is pumpkin flavor strong?
  No, it adds a subtle richness and creaminess without overwhelming the dish.
• Can I use pre-shredded cheese?
  Freshly shredded cheese melts better, but pre-shredded is fine for convenience.
• How to make it vegetarian:
  Skip the bacon topping and use vegetarian-friendly cheeses.
• How to avoid mushy pasta:
  Check the pasta at 2.5 hours and stir gently to prevent sticking and overcooking.

What To Serve With Pumpkin Mac And Cheese

This cheesy dish is rich and pairs best with lighter, crisp sides:

• Mixed green salad with vinaigrette
• Roasted Brussels sprouts or broccoli
• Garlic bread or herbed rolls
• Apple slices or pear salad
• A glass of dry white wine

How To Store Pumpkin Mac And Cheese

Refrigerate:
Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze:
Freeze in portions for up to 2 months. Thaw and reheat gently with a splash of milk.

Pumpkin Mac And Cheese Nutrition Facts

• Calories: 540
• Protein: 22g
• Fat: 32g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 6g
• Sodium: 720mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I prep this the night before?
Yes, mix all ingredients (except pasta) ahead and refrigerate. Add pasta right before cooking.

Is it okay to use low-fat milk or cheese?
You can, but full-fat versions give a creamier texture.

Can I add other vegetables?
Yes, try chopped kale, peas, or roasted butternut squash.

What’s the best way to reheat leftovers?
Warm in a saucepan over low heat with a splash of milk to loosen.

Can I make this in the oven instead?
Yes, bake in a covered dish at 350°F for 30-40 minutes until bubbly.