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
Scale
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.
