Crockpot Pumpkin Macaroni and Cheese

• Vegetarian

• Produce

  • 1/4 tsp Garlic powder
  • 4 Kiwi, medium
  • 1/2 tsp Onion powder
  • 1 cup Pumpkin, canned
  • 1/4 tsp Sage, ground

• Condiments

  • 1 tsp Mustard, ground

• Pasta & Grains

  • 24 oz Macaroni pasta

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/8 cup Flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 3 cup Cheddar cheese
  • 1/2 cup Greek yogurt, plain
  • 1 cup Milk
  • 1/2 cup Parmesan cheese, grated

Found on superhealthykids.com

Directions

• Cook noodles until very al dente ( only about 5 minutes). Drain but do not rinse. Spray a slow cooker well with cooking spray , then add pumpkin, milk, and yogurt. In a small bowl, mix together cheese, flour, and seasonings; add to the crockpot and stir to mix. Add the drained noodles to the crock and stir again until well combined. Cover and cook on high for 1 hour, or on low for 2 hours, stirring occasionally. Serve with sliced kiwi on the side. (Each serving 1 cup macaroni, 1 kiwi).