Description
This Pumpkin Mac and Cheese with Roasted Veggies is a wholesome, comforting dish combining creamy, cheesy pasta with the natural sweetness of pumpkin and the earthiness of roasted cauliflower and Brussels sprouts. Perfect for a fall-inspired meal, this recipe features a velvety pumpkin cheese sauce made with sharp cheddar, gouda, and parmesan, paired with gluten-free or wheat rotini pasta and nutrient-packed roasted vegetables for a balanced and flavorful dish.
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-in. pieces)
- 16 ounces quartered Brussels sprouts
Roasting & Seasoning
- Olive oil cooking spray
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
Pasta
- 12 ounces gluten-free or wheat rotini pasta
Sauce
- 1 1/2 tablespoons butter
- 1/4 cup minced onion
- 2 tablespoons all-purpose or gluten-free flour
- 1 1/2 cups fat free milk
- 2/3 cup reduced sodium chicken or vegetable broth
Cheese
- 5 ounces fresh grated Sharp Light Cheddar (such as Cabot 50%)
- 4 ounces fresh grated Gouda
- 2 tablespoons fresh grated Parmesan
Seasonings
- Kosher salt, to taste
- Pinch of nutmeg
- Fresh ground pepper, to taste
Instructions
- Preheat and Prepare Veggies: Preheat the oven to 400°F. Line two large baking sheets with aluminum foil and coat with olive oil spray. Toss the cauliflower florets and quartered Brussels sprouts with olive oil and kosher salt. Spread them evenly on the prepared baking sheets.
- Roast Pumpkin and Veggies: If using a fresh pumpkin, cut off the top and quarter it. Scoop out seeds (optional: dry seeds overnight for roasting). Place the pumpkin quarters on the baking sheet alongside the vegetables. Roast everything in the oven at 400°F for 35 to 37 minutes, stirring the vegetables and rotating pans halfway through, until the vegetables are tender and lightly browned and the pumpkin is soft when pierced with a knife.
- Prepare Pumpkin Puree: Remove the roasted pumpkin and veggies from the oven. Once cooled enough to handle, peel the pumpkin skin off easily and discard. Place pumpkin flesh in a food processor and puree until smooth, adding up to 3 tablespoons of water as needed to achieve a smooth consistency.
- Cook Pasta: While roasting, bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions without adding fat or salt. Drain and set aside.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt butter. Add minced onion and cook gently for about 2 minutes. Stir in flour and cook for another minute until golden and well combined. Gradually whisk in the fat-free milk and reduced sodium broth, increasing heat to medium-high. Bring the mixture to a boil and cook for 4 to 5 minutes, stirring occasionally, until slightly thickened. Season with 3/4 teaspoon salt, a pinch of nutmeg, and fresh pepper to taste.
- Add Pumpkin and Cheese: Stir the pumpkin puree into the thickened sauce and cook for about 2 minutes until heated through. Remove from heat and add the grated sharp cheddar, gouda, and parmesan cheeses. Mix thoroughly until all the cheese is melted and the sauce is smooth.
- Combine and Serve: Fold the cooked pasta and roasted vegetables into the pumpkin cheese sauce gently but thoroughly. Serve warm as a comforting, nutritious main dish.
Notes
- Substitute butternut squash for pumpkin if desired.
- Swap Brussels sprouts with broccoli florets for a different flavor and texture.
- For added protein, incorporate sautéed chicken sausage into the dish.
- Use any small pasta shapes such as elbow macaroni instead of rotini as preferred.
- To make a baked version, top with breadcrumbs and finish baking in the oven until golden and crispy.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 358 kcal
- Sugar: 8 g
- Sodium: 457.5 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 33 mg
