I absolutely love this Pumpkin Mac and Cheese with Roasted Veggies Recipe because it brings a cozy, comforting twist to a classic favorite. The blend of creamy pumpkin and sharp cheeses pairs beautifully with the caramelized roasted cauliflower and Brussels sprouts, making every bite feel like a warm autumn hug. This dish works wonderfully for family dinners on chilly nights or as a colorful, flavorful side at holiday gatherings.
When I first tried this recipe, I was amazed at how the subtle sweetness of the pumpkin enhanced the cheesy sauce without overpowering the mac and cheese’s comforting essence. Plus, roasting the veggies adds a delightful texture and an earthy depth that really rounds out the meal. You’ll find that this Pumpkin Mac and Cheese with Roasted Veggies Recipe is a fantastic way to sneak in some veggies while satisfying those creamy comfort food cravings.
Why You’ll Love This Recipe
- Comfort Food with a Twist: Creamy pumpkin adds a seasonal touch that makes mac and cheese feel fresh and exciting.
- Packed with Roasted Veggies: Cauliflower and Brussels sprouts get beautifully caramelized, adding flavor and nutrients.
- Versatile & Adaptable: Easy to customize with different veggies, cheese, or pasta shapes to suit your family’s preferences.
- Simple to Make: Uses ingredients you can find easily, and it all comes together in under an hour.
Ingredients You’ll Need
The ingredients in this Pumpkin Mac and Cheese with Roasted Veggies Recipe come together beautifully — each one bringing its own magic to the dish. When shopping, I like to make sure my pumpkin is organic and fresh if I’m roasting it myself, but canned pumpkin puree works just as well for a quick fix.
- Pie pumpkin or pumpkin puree: Fresh roasting adds incredible flavor, but good-quality canned pumpkin puree is a great shortcut.
- Olive oil cooking spray: Helps roast the veggies evenly without adding excessive oil.
- Cauliflower florets: Adds a mild flavor and lovely texture when roasted.
- Brussels sprouts: Roasting brings out their natural sweetness and crunch.
- Olive oil: For roasting and flavor balance.
- Kosher salt: Essential for seasoning all components just right.
- Rotini pasta (gluten-free or wheat): Holds sauce well thanks to its twists and spirals.
- Butter: Adds richness to the cheese sauce base.
- Minced onion: Provides subtle sweetness and depth.
- Flour (all-purpose or gluten-free): Thickens the cheese sauce perfectly.
- Fat free milk: Lightens the sauce without sacrificing creaminess.
- Reduced sodium chicken or vegetable broth: Adds savory depth to the sauce.
- Sharp light cheddar cheese: Offers the classic cheesy flavor with less fat.
- Gouda cheese: Melts smoothly giving a creamy texture.
- Parmesan cheese: Adds a nutty, salty finish.
- Nutmeg: A pinch enhances the pumpkin’s natural sweetness.
- Fresh pepper: For seasoning and a little warmth.
Variations
I’m a huge fan of tweaking this Pumpkin Mac and Cheese with Roasted Veggies Recipe to keep it interesting, so don’t hesitate to make it your own. You can play around with veggies, pasta, and even add protein to customize the dish to your family’s tastes.
- Butternut squash swap: I once replaced pumpkin with roasted butternut squash, and it gave a slightly sweeter, velvety sauce that my kids adored.
- Broccoli instead of Brussels sprouts: This swap makes the veggie flavor milder, which some picky eaters prefer.
- Add sauteed chicken sausage: For a heartier meal, I added spicy sausage and it boosted the protein perfectly.
- Alternate pasta shapes: Elbows or shells work just as well and change the texture of each bite.
- Baked version: Top with crunchy breadcrumbs and bake until golden for a crispy cheesy crust.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Prep and Roast Your Veggies and Pumpkin
Start by preheating your oven to 400°F and lining two large baking sheets with foil—makes cleanup a breeze! Spray them with olive oil cooking spray to keep everything from sticking. Toss the cauliflower florets and quartered Brussels sprouts with olive oil and a sprinkle of kosher salt, then spread evenly on one tray. If you’re roasting fresh pumpkin, cut it into quarters like you’re carving a jack-o-lantern and scoop out the seeds. Place pumpkin quarters on the second tray. Roast all the veggies for about 35 to 37 minutes, stirring halfway through so they brown nicely. You’ll know they’re ready when the edges caramelize and the pumpkin is soft when poked with a knife.
Step 2: Puree the Pumpkin
Once the pumpkin and veggies are cool enough to handle, peel the pumpkin skin off—it slips right off, I promise! Discard the skins and pop the pumpkin flesh into a food processor. Blend until smooth, adding water tablespoon by tablespoon if it looks too thick or clumpy. This homemade pumpkin puree adds a fresh flavor that really makes a difference, but canned puree works in a pinch.
Step 3: Cook Your Pasta
While the veggies roast, bring a large pot of salted water to a boil. Cook your rotini pasta according to package instructions—don’t add oil or salt to the water since the seasoning happens later. Drain the pasta and set it aside while you make the sauce.
Step 4: Make the Pumpkin Cheese Sauce
Melt the butter in a medium saucepan over medium heat. Toss in the minced onion and cook low and slow for about 2 minutes—you want it to soften without browning. Sprinkle in the flour and cook for another minute, stirring constantly until the flour turns a lovely golden color. Gradually whisk in the milk and broth, turning the heat up to medium-high. Keep whisking and bring it to a gentle boil, then let it thicken for 4 to 5 minutes until it looks creamy and coats the back of a spoon.
Season the sauce with salt, a pinch of nutmeg, and freshly ground pepper—your taste buds will thank you. Stir in the pumpkin puree and warm through for a couple of minutes. Remove from heat and mix in all the cheeses until silky smooth and melted. Then gently fold in the cooked pasta and roasted veggies, giving everything a good, but gentle, stir so the veggies stay intact.
Pro Tips for Making Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Roast Veggies in a Single Layer: Crowding the vegetables will steam them instead of roasting, so spread them out to get that perfect caramelization.
- Don’t Overcook Pasta: Drain it while still slightly firm to prevent mushy mac and cheese after mixing with the sauce.
- Adjust Sauce Thickness: If your sauce is too thick, gently whisk in a splash more milk to loosen it up without losing creaminess.
- Use Freshly Grated Cheese: Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting—grate your own for best results.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
I love topping this mac and cheese with a sprinkle of freshly chopped parsley or thyme—adds a fresh herbal note that brightens the dish. Sometimes a generous grinding of black pepper or a dash of smoked paprika also brings out the savory flavors wonderfully. If you want to add some crunch, toasted pumpkin seeds or lightly toasted breadcrumbs give a lovely contrast to the creamy texture.
Side Dishes
This Pumpkin Mac and Cheese with Roasted Veggies Recipe pairs beautifully with a crisp green salad tossed in a tangy vinaigrette or roasted garlic green beans. When I served this at a family dinner, our roasted chicken breast and a simple cranberry chutney rounded out the meal perfectly.
Creative Ways to Present
If you’re making this for a special occasion, try serving it in individual ramekins topped with a golden breadcrumb crust and fresh herbs. You can also layer it baked style in a casserole dish with extra cheese on top for a show-stopping presentation that’s creamy and crispy in all the right places.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge and eat them within 3 days. Before putting it away, I let it cool to room temperature to keep the texture intact. When stored properly, the roasted veggies hold their flavor without getting soggy.
Freezing
Freezing this mac and cheese is totally doable and works well for meal prep. I recommend freezing in individual portions for easy thawing. Just make sure to cool it completely before freezing. Reheat gently to maintain the creamy texture—though the veggies might soften a bit more after freezing.
Reheating
To reheat, I cover the mac and cheese with foil and bake at 350°F until warmed through, about 20 minutes. Alternatively, a gentle stovetop reheat over low heat with a splash of milk helps revive the sauce’s creaminess without drying it out. Avoid microwaving at high heat, which can cause separation or dryness.
FAQs
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Can I use canned pumpkin puree instead of roasting a fresh pumpkin?
Absolutely! Using canned pumpkin puree is a great time-saver and still delivers great flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar that can alter the taste.
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What if I don’t have Brussels sprouts or cauliflower?
You can easily swap these veggies for broccoli, green beans, or even roasted sweet potatoes. The key is to roast until tender and caramelized to complement the creamy mac and cheese.
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Is this recipe gluten-free?
It can be! Use gluten-free flour and gluten-free pasta to make this recipe safe for gluten-sensitive diets. Just keep an eye on your broth and other ingredients to ensure they’re gluten-free too.
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Can I bake this mac and cheese for a crispy topping?
Yes! After mixing everything, transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 15–20 minutes until golden and bubbly. It adds great texture and makes the dish extra special.
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How can I make this recipe more protein-packed?
Adding sautéed chicken sausage or shredded cooked chicken works wonderfully. You could also toss in cooked beans or lentils, depending on your preference.
Final Thoughts
This Pumpkin Mac and Cheese with Roasted Veggies Recipe has become one of my go-to comfort dishes, especially in fall and early winter when I’m craving something hearty but still wholesome. It’s a fantastic way to get the whole family excited about veggies without sacrificing that rich, cheesy goodness we all love. I hope you’ll enjoy making it as much as I do—grab your apron, roast those veggies, and get ready for a plateful of pure comfort!
Print
Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Mac and Cheese with Roasted Veggies is a comforting autumn-inspired dish combining creamy, cheesy pasta with the natural sweetness of pumpkin and the robust flavors of roasted cauliflower and Brussels sprouts. Perfect for a wholesome family dinner or a seasonal gathering, it features a rich cheese sauce with sharp cheddar, gouda, and parmesan, blended smoothly with roasted pumpkin puree and complemented by roasted vegetables for added texture and nutrition.
Ingredients
Roasted Vegetables
- 1 organic pie pumpkin (about 28 ounces OR 1 (15 ounce) can organic pumpkin puree)
- Olive oil cooking spray
- 16 ounce cauliflower florets (cut into 1-inch pieces)
- 16 ounce quartered Brussels sprouts
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
Pasta
- 12 ounces gluten-free or wheat rotini pasta
Cheese 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
- 5 ounces fresh grated Sharp Light Cheddar (such as Cabot 50%)
- 4 ounces fresh grated Gouda
- 2 tablespoons fresh grated parmesan
- Kosher salt to taste
- Pinch of nutmeg
- Fresh pepper to taste
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400°F. Line two large baking sheets with aluminum foil and coat with olive oil cooking spray to prevent sticking.
- Toss and arrange vegetables: Toss the cauliflower florets and quartered Brussels sprouts with 1 1/2 teaspoons olive oil and 3/4 teaspoon kosher salt. Spread them evenly on one prepared baking sheet.
- Prepare and roast pumpkin: If using fresh pumpkin, cut off the top as if carving a jack-o-lantern, then quarter it. Scoop out the seeds and place the pumpkin quarters on the other prepared baking sheet with foil. Roast the pumpkin along with the vegetables in the oven at 400°F for 35 to 37 minutes. Halfway through cooking, stir the vegetables and rotate pans to ensure even roasting. The vegetables should be soft and slightly browned; the pumpkin should be tender when pierced with a knife.
- Puree roasted pumpkin: Remove the pumpkin and vegetables from the oven. When cool enough to handle, peel the skin off the pumpkin—it should come off easily. Discard the skin, place the pumpkin flesh into a food processor, and puree until smooth. Add water by the tablespoon if needed to achieve a smooth consistency, about 3 tablespoons total.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions, omitting any added fat or salt. Drain and set aside.
- Make the cheese sauce: In a medium saucepan over medium heat, melt the butter. Add the minced onion and cook gently over low heat for about 2 minutes until soft. Stir in the flour and cook for another minute, until the mixture is golden and well combined. Slowly whisk in the milk and broth. Raise heat to medium-high and bring the mixture to a boil. Cook for 4 to 5 minutes until it thickens slightly.
- Incorporate pumpkin and seasoning: Once thickened, stir in the pumpkin puree and cook until heated through, about 2 minutes. Remove from heat, then add the sharp cheddar, gouda, and parmesan cheeses. Stir well until all the cheese has melted into the sauce. Season with kosher salt, a pinch of nutmeg, and fresh pepper to taste.
- Combine pasta and veggies: Add the cooked pasta to the cheese sauce and mix thoroughly. Gently fold in the roasted cauliflower and Brussels sprouts until evenly distributed.
Notes
- Swap out the pumpkin and use butternut squash as an alternative for a slightly sweeter flavor.
- Substitute Brussels sprouts with broccoli florets if preferred or for seasonal variations.
- For added protein, consider adding sautéed chicken sausage to the dish.
- You can use any small pasta shape such as elbow macaroni instead of rotini.
- To make a baked version, top the mac and cheese with breadcrumbs and finish by baking in the oven until golden and bubbly.
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
