Slow-Cooker Pumpkin Mac-and-Cheese

ACTIVE TIME: 20 min. TOTAL TIME: 2 hrs. SERVES: 12

Winter squash purée elevates our rich cheese sauce with a subtle hint of sweetness and extra-bright color

12 oz. elbow macaroni

2 Tbs. butter, melted

1 Tbs. all-purpose flour

1⁄2 tsp. dried thyme

1⁄4 tsp. ground nutmeg

2 cups half-and-half

1 cup canned pumpkin

1 Tbs. Worcestershire sauce 3 cups shredded sharp Cheddar

cheese, divided

1 In large pot of boiling salted water, cook macaroni 5 min. Drain and rinse (macaroni will not be tender). In 4-qt. slow cooker, whisk together butter, flour, thyme, nutmeg, 11⁄2 tsp. salt and 1⁄2 tsp. pepper.

2 Whisk in half-and-half, canned pumpkin and Worcestershire sauce. Stir in macaroni and 2 cups sharp Cheddar cheese.

3 Cover slow cooker; cook on low

1 hr. until mixture is creamy and slightly thickened. Stir; sprinkle with remaining cheese. Cover; cook 45 min. until cheese is melted and macaroni is tender. Garnish with pumpkin seeds and thyme sprigs, if desired.

Per serving: Cal. 284 Pro. 12g Carb. 26g Fiber 4g Sug. 3g Chol. 44mg Sod. 553mg Total fat: 15g Sat. 10g Trans. 0g