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

Units Scale

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

Cook Mode Prevent your screen from going dark

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