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If you’re craving something cozy, comforting, and packed with vibrant fall flavors, this Pumpkin Mac and Cheese with Roasted Veggies Recipe is truly a game-changer. Creamy, cheesy macaroni gets a rich, velvety pumpkin boost, perfectly complemented by the caramelized goodness of roasted cauliflower and Brussels sprouts. It’s an inviting dish that effortlessly balances indulgence and nutrition, making it ideal for family dinners or gatherings with friends. Trust me, once you try this blend of seasonal veggies and luscious cheese sauce, you’ll want to make it a regular in your recipe rotation.
Ingredients You’ll Need
Each ingredient in this Pumpkin Mac and Cheese with Roasted Veggies Recipe plays a crucial role, from the naturally sweet pumpkin to the sharp cheeses that bring depth and richness. These simple staples come together to create a dish full of color, texture, and flavor that’s surprisingly easy to prepare.
- Organic pie pumpkin (about 28 ounces) or canned organic pumpkin puree: The star that adds creaminess and a subtle earthy sweetness to the sauce.
- Cauliflower florets (16 ounces): Adds a tender crunch and mild flavor that pairs beautifully with the cheese.
- Brussels sprouts (16 ounces), quartered: Their slight bitterness caramelizes to enhance the dish’s depth.
- Minced onion (¼ cup): Infuses the sauce with a gentle savory base.
- Olive oil cooking spray: Helps veggies roast nicely without excess oil.
- Olive oil (1 ½ teaspoons): For roasting and flavor.
- Kosher salt (¾ teaspoon plus additional): Elevates all the natural flavors.
- Gluten-free or wheat rotini pasta (12 ounces): The perfect shape to hold onto the creamy sauce.
- Butter (1 ½ tablespoons): Adds richness to the roux-based cheese sauce.
- All-purpose or gluten-free flour (2 tablespoons): Thickens the sauce to silky perfection.
- Fat-free milk (1 ½ cups): Creates a smooth, lighter base for the cheese sauce.
- Reduced-sodium chicken or vegetable broth (2/3 cup): Adds an umami boost and thins the sauce slightly.
- Pinch of nutmeg: Just a hint that brings warmth and complexity.
- Freshly ground black pepper to taste: Adds a little kick without overpowering.
- Freshly grated sharp light cheddar cheese (5 ounces): The classic mac and cheese flavor.
- Freshly grated Gouda cheese (4 ounces): For a creamy, smoky touch.
- Freshly grated Parmesan cheese (2 tablespoons): Adds nutty, salty notes and helps with browning.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast Vegetables
Start by preheating your oven to 400°F and lining two baking sheets with foil, then spritz them with olive oil cooking spray to prevent sticking. Toss the cauliflower florets and quartered Brussels sprouts with olive oil and kosher salt, then spread them on one baking sheet. If you’re using a whole pumpkin instead of canned puree, carefully cut it into quarters, remove all the seeds, and place the pieces on the other baking sheet. Roast for about 35 to 37 minutes, stirring halfway through, until the vegetables are tender and beautifully caramelized.
Step 2: Prepare Pumpkin Puree
Once the pumpkin is roasted and cool enough to handle, scoop out the soft flesh and puree it in a food processor until smooth. If the puree feels too thick, add a splash of water to reach a luscious, spreadable consistency. This fresh pumpkin puree will bring a natural sweetness and creamy texture that’s far superior to canned versions.
Step 3: Cook Pasta
While your veggies are roasting, bring a large pot of salted water to a boil and cook the rotini pasta according to the package instructions. Drain it well and set it aside. Using rotini is key because its spirals are perfect for catching every bit of the pumpkin cheese sauce.
Step 4: Make the Cheese Sauce
In a medium saucepan over medium heat, melt the butter and gently sauté the minced onion for about 2 minutes until fragrant and soft. Stir in the flour and cook for one more minute to create a roux, which will thicken your sauce. Gradually whisk in the milk and chicken or vegetable broth, bringing the mixture to a boil. Once boiling, reduce heat and simmer for 4 to 5 minutes, stirring occasionally, until the sauce thickens up just right. Season with a pinch of kosher salt, freshly ground black pepper, and a subtle hint of nutmeg. This aromatic combo makes the sauce pleasantly warm and inviting.
Step 5: Combine Ingredients
Now comes the fun part: stir the smooth pumpkin puree into your cheese sauce and let it cook together for 2 minutes so all those flavors meld beautifully. Remove the saucepan from the heat, then stir in the sharp cheddar, Gouda, and Parmesan cheeses until they melt into a silky, decadent sauce. Finally, fold in the cooked pasta and roasted veggies, tossing everything gently to ensure every bite is full of cheesy, pumpkin-infused goodness.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
To elevate your Pumpkin Mac and Cheese with Roasted Veggies Recipe even further, consider sprinkling some extra freshly grated Parmesan or a handful of toasted pumpkin seeds on top. Fresh herbs such as chopped parsley or thyme can bring a pop of green freshness, balancing the rich flavors perfectly.
Side Dishes
This dish is a complete meal on its own but pairs wonderfully with a crisp mixed greens salad dressed with apple cider vinaigrette or some warm crusty bread to sop up every cheesy bite. For a heartier feast, roasted butternut squash or garlic green beans make excellent companions.
Creative Ways to Present
Serving this mac and cheese in individual oven-safe ramekins or mini cast iron skillets adds a cozy touch for guests. You could also bake it briefly with extra Parmesan on top to get a golden, bubbly crust that’s simply irresistible. For a playful spin, stuff the creamy mixture into halved roasted pumpkins for a stunning autumn centerpiece.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Mac and Cheese with Roasted Veggies Recipe, store any leftovers in an airtight container in the refrigerator. It will keep fresh for up to 3 days, making it perfect for quick lunches or dinners during the week.
Freezing
You can freeze this dish, but be cautious as the creamy sauce may slightly separate upon thawing. For best results, freeze in individual portions and place a layer of plastic wrap directly on the surface before sealing with a lid or foil. Frozen portions can last up to 2 months.
Reheating
Reheat leftovers gently on the stove over low heat, stirring frequently and adding a splash of milk to revive the silky texture. Alternatively, microwave in short intervals, stirring in between, until warmed through. This ensures your mac and cheese stays luscious and delicious.
FAQs
Can I use canned pumpkin puree instead of roasting a whole pumpkin?
Absolutely! Using canned organic pumpkin puree is a convenient shortcut that still delivers great flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Is this recipe suitable for gluten-free eaters?
Yes, by using gluten-free pasta and flour, you can easily adapt this Pumpkin Mac and Cheese with Roasted Veggies Recipe to be gluten-free without sacrificing any of the comforting taste.
Can I substitute the cheeses in this recipe?
Definitely. While cheddar, Gouda, and Parmesan create a wonderful flavor combination, feel free to experiment with cheeses like Gruyère, mozzarella, or fontina for your own twist.
What other vegetables can I roast with this recipe?
You can switch things up by roasting sweet potatoes, carrots, or even butternut squash. Just keep the pieces uniform in size to ensure they cook evenly alongside the other veggies.
Is this recipe suitable for a crowd?
Yes! This recipe makes about 8 servings, making it perfect for family gatherings or potlucks. It’s hearty, satisfying, and tends to disappear quickly from the serving dish.
Final Thoughts
I simply can’t recommend making this Pumpkin Mac and Cheese with Roasted Veggies Recipe enough. It’s the perfect blend of creamy, cheesy comfort and vibrant, roasted vegetable goodness that feels like a warm hug on a plate. Whether you’re feeding a crowd or treating yourself to something special, dive in and enjoy every delicious bite – you’ll be so glad you did!
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Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 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 creamy, comforting twist on the classic mac and cheese. Featuring roasted pumpkin, cauliflower, and Brussels sprouts, combined with a cheesy sauce made from sharp cheddar, Gouda, and Parmesan, this dish offers a perfect balance of flavors and textures. Ideal for a wholesome family meal, it incorporates seasonal vegetables and gluten-free pasta to suit various dietary preferences.
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
- Roast Vegetables: Preheat your oven to 400°F. Line two baking sheets with foil and coat them with olive oil cooking spray. Toss the cauliflower florets and quartered Brussels sprouts with olive oil and kosher salt, then spread them evenly on one baking sheet. If using a fresh pumpkin, cut it into quarters, remove the seeds, and place the pumpkin pieces on the other baking sheet. Roast both the vegetables and pumpkin for 35 to 37 minutes, stirring halfway through to ensure even cooking, until they are tender.
- Prepare Pumpkin Puree: Once the roasted pumpkin has cooled enough to handle, scoop out the flesh and transfer it into a food processor. Puree until smooth, adding a little water if needed to achieve a creamy consistency. If canned pumpkin is used, skip this step.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the gluten-free or wheat rotini pasta according to the package directions until al dente. Drain and set aside.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced onion and sauté for about two minutes until soft and fragrant. Stir in the flour, cooking for an additional minute to form a roux. Gradually whisk in the fat-free milk and reduced-sodium broth. Bring the mixture to a boil, then reduce heat and simmer for 4 to 5 minutes until the sauce thickens. Season with kosher salt, a pinch of nutmeg, and freshly ground black pepper to taste.
- Combine Ingredients: Stir the pumpkin puree into the cheese sauce and cook for two more minutes to meld the flavors. Remove the saucepan from heat and quickly stir in the sharp cheddar, Gouda, and Parmesan cheeses until melted and smooth. Add the cooked rotini pasta along with the roasted cauliflower and Brussels sprouts. Toss everything together gently to coat evenly with the cheesy pumpkin sauce.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If short on time, canned pumpkin puree can be used instead of roasting fresh pumpkin.
- To increase creaminess, substitute some or all of the fat-free milk with whole milk or half-and-half.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat gently to avoid separating the sauce.
- Cauliflower and Brussels sprouts can be swapped with other favorite roasted vegetables like broccoli or sweet potatoes.
