If you’re on the lookout for a cozy, vibrant dish that spills autumn warmth with every bite, you must try the Pumpkin Mac and Cheese with Roasted Veggies Recipe. This delightful spin on classic mac and cheese pairs a luscious pumpkin-infused cheese sauce with perfectly roasted cauliflower and Brussels sprouts, bringing unexpected earthiness and a colorful crunch to your plate. It’s creamy, comforting, and packed with seasonal goodness that makes it an instant favorite for family dinners or special gatherings.
Ingredients You’ll Need
The ingredients for this Pumpkin Mac and Cheese with Roasted Veggies Recipe may sound simple, but each one plays a starring role in creating a dish that is rich in flavor, color, and texture. From the sweetness of the pumpkin to the sharpness of the cheeses, every element works together harmoniously.
- Organic pie pumpkin (about 28 ounces) or canned pumpkin puree: The pumpkin brings natural sweetness and velvety smoothness to the cheese sauce.
- Cauliflower florets (16 ounces): Adds a tender bite and subtle nuttiness to contrast the creamy pasta.
- Quartered Brussels sprouts (16 ounces): Roasted until caramelized for a slightly crispy, earthy flavor boost.
- Minced onion (¼ cup): Infuses a gentle pungency that deepens the sauce’s overall flavor.
- Olive oil cooking spray and 1 ½ teaspoons olive oil: Essential for roasting veggies and sautéing onions.
- Kosher salt (¾ teaspoon plus more for seasoning): Enhances all the natural flavors without overpowering.
- Gluten-free or wheat rotini pasta (12 ounces): Spiral shape holds onto the sauce beautifully for every forkful.
- Butter (1 ½ tablespoons): For richness and a smooth roux base in the cheese sauce.
- All-purpose or gluten-free flour (2 tablespoons): Thickens the sauce to a luscious consistency.
- Fat-free milk (1 ½ cups) and reduced-sodium chicken or vegetable broth (2/3 cup): Create the creamy liquid base with just the right lightness.
- Pinch of nutmeg and freshly ground black pepper: Add warm spice notes that elevate the dish subtly.
- Sharp light cheddar cheese (5 ounces): The star cheesiness with a perfect tangy bite.
- Gouda cheese (4 ounces): Adds a smooth, mellow flavor and creamy texture.
- Parmesan cheese (2 tablespoons): A nutty finish that rounds out the flavors beautifully.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast the Vegetables and Pumpkin
Start by preheating your oven to 400°F and lining two baking sheets with foil, spraying one with olive oil to keep everything from sticking. Toss the cauliflower florets and Brussels sprouts with olive oil and kosher salt, spreading them evenly on one sheet. If you’re using a whole pumpkin, carefully quarter it, remove the seeds, and place the pieces on the other baking sheet. Roast these for about 35-37 minutes, stirring halfway through, until they’re tender and beautifully caramelized. This roasting step brings out the natural sweetness and adds a rich depth to the veggies and pumpkin alike, creating the perfect foundation for your dish.
Step 2: Prepare the Pumpkin Puree
Once roasted and cooled enough to handle, scoop out the soft pumpkin flesh and transfer it to a food processor. Puree it until completely smooth, adding a splash of water if needed to reach a silky consistency. This fresh homemade pumpkin puree is what makes this Pumpkin Mac and Cheese with Roasted Veggies Recipe stand apart — it gives the cheese sauce an incredible natural creaminess and vibrant autumn color that canned pumpkin alone just can’t match.
Step 3: Cook the Pasta
While the veggies roast, bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until al dente. Drain the pasta and set it aside, ready to soak up that luscious pumpkin-cheese sauce you’ll be making in the next steps.
Step 4: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter and add the minced onion, cooking gently for about 2 minutes until fragrant and translucent. Sprinkle in the flour and stir for another minute to make a roux. Slowly whisk in the milk and broth, bringing everything to a gentle boil. Then reduce the heat and let it simmer until the sauce thickens, about 4 to 5 minutes. Season with kosher salt, a pinch of nutmeg, and some freshly ground black pepper to taste. This step builds a creamy, smooth sauce that will envelop every bite of your dish with comforting warmth.
Step 5: Combine Pumpkin, Cheese, Pasta, and Veggies
Stir the fresh pumpkin puree into the cheese sauce and let it cook together for a couple of minutes for the flavors to meld. Remove the pot from heat and gradually add the cheddar, Gouda, and Parmesan cheeses, stirring until they melt into a velvety blanket of cheesy goodness. Finally, toss in the cooked pasta and roasted vegetables, gently folding everything together to ensure every bite is coated in that beautiful pumpkin cheese delight. Your Pumpkin Mac and Cheese with Roasted Veggies Recipe is now ready to delight your senses!
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
Add a sprinkling of freshly chopped parsley or thyme leaves right before serving to brighten the dish with a pop of green freshness. For an extra crunchy touch, consider toasting some panko breadcrumbs with a little butter and scattering them on top — it’s a perfect textural contrast to the creamy mac and cheese base.
Side Dishes
This Pumpkin Mac and Cheese with Roasted Veggies Recipe shines brightly on its own but pairs wonderfully with a crisp side salad dressed in a tangy vinaigrette or some warm crusty bread to mop up all the cheesy goodness. For a fuller meal, serving alongside roasted chicken or grilled sausages complements the flavors beautifully.
Creative Ways to Present
For a festive gathering, serve this dish in individual ramekins topped with a sprinkle of extra Parmesan and a few slivers of roasted pumpkin seeds. Or, transfer it into a casserole dish, top with a crusty breadcrumb layer, and briefly broil for a golden, bubbly finish that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The flavors tend to deepen overnight, making leftovers even more enjoyable.
Freezing
This Pumpkin Mac and Cheese with Roasted Veggies Recipe freezes surprisingly well. Place portions into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally and adding a splash of milk if the sauce seems too thick. This will restore the creamy texture without drying out the dish.
FAQs
Can I use canned pumpkin instead of roasting a fresh pumpkin?
Absolutely! Canned pumpkin puree works wonderfully and is a fantastic time-saver. Just make sure it is pure pumpkin and not pumpkin pie filling to maintain the savory balance.
What other vegetables can I substitute or add?
Feel free to experiment! Sweet potatoes, butternut squash, or roasted carrots would all complement the flavors of this Pumpkin Mac and Cheese with Roasted Veggies Recipe beautifully.
Is this recipe gluten-free?
You can make it gluten-free by selecting gluten-free pasta and flour. The rest of the ingredients are naturally gluten-free, making it an easy adaptation for different dietary needs.
Can I make this recipe vegan?
To veganize, substitute dairy cheeses with plant-based alternatives and use a non-dairy milk and vegan butter. Vegetable broth ensures the sauce stays flavorful and rich.
How spicy is this dish?
This recipe is mild and comforting, but you can add a pinch of cayenne pepper or red pepper flakes when seasoning the cheese sauce to give it a gentle kick if you like some heat.
Final Thoughts
This Pumpkin Mac and Cheese with Roasted Veggies Recipe is one of those dishes that feels like a warm hug on a plate. It’s hearty, full of flavor, and so satisfying to eat. Whether you’re cooking for family or friends, this recipe is guaranteed to become a fall favorite. Give it a try, and watch how pumpkin and cheese come together to create something truly magical!
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 Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and nutritious Pumpkin Mac and Cheese featuring roasted cauliflower, Brussels sprouts, and a creamy pumpkin-infused cheese sauce. This recipe blends vibrant roasted veggies with a rich, cheesy pasta, perfect as a hearty family meal during fall or any time you crave a twist on classic mac and cheese.
Ingredients
Roasted Vegetables and Pumpkin
- 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
- ¼ cup minced onion
- Olive oil cooking spray
- 1 ½ teaspoons olive oil
- ¾ teaspoon kosher salt
Pasta
- 12 ounces gluten-free or wheat rotini pasta
Cheese Sauce
- 1 ½ tablespoons butter
- 2 tablespoons all-purpose or gluten-free flour
- 1 ½ cups fat-free milk
- 2/3 cup reduced-sodium chicken or vegetable broth
- Kosher salt, to taste
- Pinch of nutmeg
- Freshly ground black pepper, to taste
- 5 ounces freshly grated sharp light cheddar cheese
- 4 ounces freshly grated Gouda cheese
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat and Roast Vegetables and Pumpkin: Preheat your oven to 400°F (204°C). Line two baking sheets with foil and coat them with olive oil cooking spray. Toss cauliflower florets and quartered Brussels sprouts with 1 ½ teaspoons olive oil and ¾ teaspoon kosher salt. Spread these vegetables evenly on one baking sheet. If using a whole pumpkin, cut it into quarters, remove the seeds, and place the pieces on the other baking sheet. Roast both trays for 35-37 minutes, stirring halfway through, until the vegetables and pumpkin are tender.
- Prepare Pumpkin Puree: Once the roasted pumpkin cools, scoop out the flesh and puree it in a food processor until smooth. Add water if necessary to achieve a creamy consistency. If you used canned pumpkin puree instead, you can skip this step.
- Cook Pasta: While the vegetables are roasting, cook the rotini pasta according to the package instructions until al dente. Drain the pasta well and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 1 ½ tablespoons butter over medium heat. Add the minced onion and cook for about 2 minutes until softened. Stir in 2 tablespoons flour and cook for another minute to form a roux. Gradually whisk in 1 ½ cups fat-free milk and 2/3 cup reduced-sodium broth. Bring the mixture to a boil, then reduce heat and simmer until thickened, about 4-5 minutes. Season the sauce with kosher salt to taste, a pinch of nutmeg, and freshly ground black pepper.
- Combine Pumpkin and Cheese: Stir the pumpkin puree into the thickened sauce and heat for 2 minutes over low heat. Remove the sauce from heat and quickly stir in 5 ounces sharp light cheddar, 4 ounces Gouda, and 2 tablespoons Parmesan cheese until fully melted and smooth.
- Toss Everything Together: Add the cooked pasta and roasted cauliflower and Brussels sprouts to the cheese sauce. Toss gently to combine and coat the pasta evenly with the rich pumpkin cheese sauce. Serve warm and enjoy your Pumpkin Mac and Cheese with Roasted Veggies!
Notes
- You can substitute canned pumpkin puree for the fresh roasted pumpkin to save time.
- Use gluten-free pasta and flour if you need a gluten-free option.
- Adjust the seasoning in the cheese sauce to your preference, especially salt and pepper.
- For a vegan version, substitute dairy cheeses and milk with vegan alternatives.
- Roasting the vegetables and pumpkin brings out a deeper, sweeter flavor that enhances the dish.
