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
Scale
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
