This is my new favorite fall recipe. It is so easy to make with no prep work and it all goes in the crock pot to cook. Even the pasta will cook. It also is really delicious and is a nice spin on regular macaroni and cheese. Try making this to celebrate back to school or the fall season. Also, it is good for a Thanksgiving dish if you usually have traditional macaroni and cheese try this pumpkin spin on it and it's much easier to make.
Crock Pot Pumpkin Mac and Cheese
- cooking oil spray
- 2 cups of milk
- 1 (29oz.) can of pumpkin (NOT PUMPKIN PIE MIX, JUST PUMPKIN)
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
- 1/8 tsp. ginger
- 1 (14 oz.) can of sweetened condensed milk
- 1 1/2 cups shredded sharp cheddar cheese
- 2 cups of uncooked elbow macaroni
- Spray your crock pot even if you use liners spray the liners with the cooking spray very liberally.
Whisk milk, pumpkin, salt, pepper, paprika, ginger and condensed milk and pour into crock pot.
Add the uncooked macaroni and the shredded cheese.
Gently stir to mix all ingredients.
Cook on LOW for 3-4 hours until the custard is set and the macaroni is tender.
DO NOT COOK MORE THEN 4 HOURS OR IT WILL BURN!
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