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

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

Cook Mode Prevent your screen from going dark

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.