This Pumpkin Mac and Cheese with Roasted Veggies is a fall-inspired twist on a classic comfort food. Imagine creamy, cheesy pasta with the added sweetness of pumpkin and the savory flavors of roasted cauliflower and Brussels sprouts. It’s a healthy and delicious dish that’s perfect for a cozy autumn meal.
Why You’ll Love This Recipe
- Seasonal Flavors: This dish celebrates the flavors of fall with pumpkin, roasted vegetables, and warm spices.
- Healthy and Satisfying: Made with whole wheat pasta, reduced-fat cheese, and plenty of vegetables, this mac and cheese is both nutritious and delicious.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is surprisingly easy to prepare.
Ingredients
Here’s what you’ll need to create this delicious and healthy mac and cheese:
- Organic pie pumpkin: Or canned pumpkin puree for convenience.
- Olive oil cooking spray: For greasing the baking sheets.
- Cauliflower florets: Cut into bite-sized pieces for roasting.
- Brussels sprouts: Quartered for roasting.
- Olive oil: For roasting the vegetables.
- Kosher salt: To taste.
- Gluten-free or wheat rotini pasta: Use your preferred type of pasta.
- Butter: Adds richness to the cheese sauce.
- Minced onion: Adds sweetness and depth of flavor.
- All-purpose or gluten-free flour: Used to make a roux for the cheese sauce.
- Fat-free milk: Creates a creamy sauce.
- Reduced-sodium chicken or vegetable broth: Adds flavor to the sauce.
- Sharp light cheddar cheese: Freshly grated for the best flavor.
- Gouda cheese: Freshly grated, adds a creamy and nutty flavor.
- Parmesan cheese: Freshly grated, for a salty and umami topping.
- Nutmeg: Adds a warm, slightly sweet spice.
- Freshly ground black pepper: To taste.
How to Make Pumpkin Mac and Cheese with Roasted Veggies
Step 1: Roast the Vegetables and Pumpkin
Preheat your oven to 400°F. Line baking sheets with foil and spray with olive oil. Toss the cauliflower and Brussels sprouts with olive oil and salt, and spread on one baking sheet. If using a whole pumpkin, cut it into quarters, remove the seeds, and place it on the other baking sheet. Roast the vegetables and pumpkin until tender and slightly browned.
Step 2: Make the Pumpkin Puree
Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor until smooth.
Step 3: Cook the Pasta and Make the Cheese Sauce
While the vegetables are roasting, cook the pasta according to package directions. In a saucepan, melt the butter over medium heat. Add the onion and cook until softened. Stir in the flour and cook for a minute. Gradually whisk in the milk and broth, and bring to a boil, stirring constantly, until thickened. Season with salt, nutmeg, and pepper.
Step 4: Combine and Bake
Stir the pumpkin puree into the cheese sauce and cook until heated through. Remove from heat and stir in the cheeses until melted. Add the cooked pasta and roasted vegetables, and stir to combine. Transfer to a baking dish and bake until bubbly and golden brown, about 20-25 minutes.
Pro Tips for Making the Recipe
- Use fresh ingredients: For the best flavor, use fresh pumpkin and freshly grated cheese.
- Don’t overcook the pasta: Cook the pasta to al dente so it doesn’t become mushy in the oven.
- Adjust the seasonings: Taste and adjust the amount of salt, pepper, and nutmeg to your liking.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies
- Cozy Fall Meal: This Pumpkin Mac and Cheese with Roasted Veggies is a perfect dish for a cozy autumn dinner.
- Side Dish: Serve it as a side dish with your favorite protein, such as roasted chicken or turkey.
- Potluck Favorite: This dish is a crowd-pleaser that’s perfect for potlucks or gatherings.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently in the oven or microwave until warmed through.
FAQs
Can I use canned pumpkin puree?
Yes, you can use canned pumpkin puree for convenience. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Can I use different vegetables?
Absolutely! Feel free to add other vegetables, such as broccoli florets, carrots, or sweet potatoes.
Can I make this recipe vegan?
Yes, you can use vegan butter and cheese substitutes, and plant-based milk and broth.
How can I make this dish spicier?
Add a pinch of red pepper flakes or some diced jalapeños to the cheese sauce.
There you have it! A healthy, delicious, and festive recipe for Pumpkin Mac and Cheese with Roasted Veggies that’s perfect for fall gatherings or a cozy weeknight meal. Enjoy!
Print
Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Mac and Cheese with Roasted Veggies is a delicious and healthy twist on a classic comfort food. Creamy pumpkin puree, sharp cheddar, and Gouda cheese create a rich and flavorful sauce that’s perfect for coating gluten-free or wheat rotini pasta. Roasted cauliflower and Brussels sprouts add a touch of sweetness and texture to this satisfying dish.
Ingredients
Produce
- 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
- 1/4 cup minced onion
Pantry
- Olive oil cooking spray
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 12 ounces gluten-free or wheat rotini pasta
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose or gluten-free flour
- 1 1/2 cups fat-free milk
- 2/3 cup reduced-sodium chicken or vegetable broth
- Kosher salt
- Pinch of nutmeg
- Freshly ground black pepper to taste
Dairy
- 5 ounces freshly grated sharp light cheddar cheese
- 4 ounces freshly grated Gouda cheese
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Roast Vegetables: Preheat oven to 400°F. Line 2 baking sheets with foil and coat with cooking spray. Toss cauliflower and Brussels sprouts with olive oil and salt. Spread on one baking sheet. If using a whole pumpkin, cut it into quarters, remove seeds, and place on the other baking sheet. Roast vegetables and pumpkin for 35-37 minutes, stirring halfway, until tender.
- Prepare Pumpkin: Once cool, scoop out the roasted pumpkin flesh and puree in a food processor until smooth, adding water if needed.
- Cook Pasta: While vegetables roast, cook pasta according to package directions. Drain and set aside.
- Make Cheese Sauce: Melt butter in a saucepan over medium heat. Add onion and cook for 2 minutes. Stir in flour and cook for 1 minute. Gradually whisk in milk and broth. Bring to a boil, then reduce heat and simmer until thickened, about 4-5 minutes. Season with salt, nutmeg, and pepper.
- Combine Ingredients: Stir pumpkin puree into the cheese sauce and cook for 2 minutes. Remove from heat and stir in cheddar, Gouda, and Parmesan cheese until melted. Add cooked pasta and roasted vegetables. Toss to coat.
Notes
- Check labels to ensure all ingredients are gluten-free if necessary.
- For a vegan version, use vegan butter and cheese substitutes, and vegetable broth.
- You can use other vegetables, such as broccoli, carrots, or butternut squash.
- For a spicier dish, add a pinch of red pepper flakes to the cheese sauce.
- Serve with a side salad or your favorite bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 300kcal
- Sugar: 10g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
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