Description
This comforting Pumpkin Mac and Cheese with Roasted Veggies combines creamy, cheesy goodness with nutrient-packed roasted cauliflower, Brussels sprouts, and sweet pumpkin puree. Perfectly seasoned with nutmeg and a blend of cheddar, Gouda, and Parmesan cheeses, this autumn-inspired dish is a delicious twist on classic mac and cheese that serves 8 and takes just 50 minutes to prepare.
Ingredients
Scale
Vegetables
- 1 organic pie pumpkin (about 28 ounces) OR 1 (15 ounce) can organic pumpkin puree
- 16 ounces cauliflower florets (cut into 1-inch pieces)
- 16 ounces quartered Brussels sprouts
- ¼ cup minced onion
Seasonings and Oils
- Olive oil cooking spray
- 1 ½ teaspoons olive oil
- ¾ teaspoon kosher salt
- Kosher salt, to taste
- Pinch of nutmeg
- Freshly ground black pepper, to taste
Pasta and Dairy
- 12 ounces gluten-free or wheat rotini pasta
- 1 ½ tablespoons butter
- 2 tablespoons all-purpose or gluten-free flour
- 1 ½ cups fat-free milk
- 2/3 cup reduced-sodium chicken or vegetable broth
- 5 ounces freshly grated sharp light cheddar cheese
- 4 ounces freshly grated Gouda cheese
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Roast Vegetables: Preheat the oven to 400°F. Line two baking sheets with foil and coat each with olive oil cooking spray. Toss cauliflower florets and Brussels sprouts with 1 ½ teaspoons olive oil and ¾ teaspoon kosher salt. Spread evenly on one baking sheet. For the pumpkin: if using a whole pumpkin, cut it into quarters, remove the seeds, and place on the other baking sheet. Roast both for 35-37 minutes, stirring halfway through, until the vegetables and pumpkin are tender.
- Prepare Pumpkin Puree: Allow the roasted pumpkin to cool slightly. Scoop out the flesh, then puree it in a food processor until smooth, adding a small amount of water if needed to achieve a creamy consistency.
- Cook Pasta: While the vegetables are roasting, cook the rotini pasta according to the package directions until al dente. Drain thoroughly and set aside.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the 1 ½ tablespoons of butter. Add the minced onion and sauté for about 2 minutes until fragrant and translucent. Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the fat-free milk and reduced-sodium broth. Bring the mixture to a boil, then reduce the heat and simmer until thickened, about 4-5 minutes. Season the sauce with kosher salt, a pinch of nutmeg, and freshly ground black pepper to taste.
- Combine Ingredients: Stir the pumpkin puree into the cheese sauce and cook together over low heat for 2 minutes to meld flavors. Remove from heat and immediately stir in the grated sharp cheddar, Gouda, and Parmesan cheeses until melted and smooth. Add the cooked pasta along with the roasted cauliflower and Brussels sprouts. Toss gently to coat everything evenly with the creamy pumpkin cheese sauce. Serve warm.
Notes
- You can use canned pumpkin puree if you prefer to save time, but roasting fresh pumpkin adds deeper flavor.
- For a vegan or dairy-free option, substitute cheeses with vegan cheese alternatives and use plant-based milk.
- Gluten-free flour and pasta can be used to make this recipe gluten-free.
- Adding a sprinkle of toasted breadcrumbs on top before serving adds a delightful crunch.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
