If you are craving a comforting, creamy, and slightly adventurous twist on a classic favorite, this Pumpkin Mac and Cheese with Roasted Veggies Recipe is exactly what you need. It’s a heartwarming dish where velvety pumpkin puree transforms ordinary mac and cheese into a flavorful masterpiece, perfectly accompanied by the sweet earthiness of roasted cauliflower and Brussels sprouts. The combination brings together the rich, cheesy warmth you love with a delightful burst of roasted veggie goodness, making every bite a cozy celebration. Whether you’re making a family dinner or sharing with friends, this recipe balances comfort food with a fresh, seasonal flair beautifully.
Ingredients You’ll Need
The magic of this Pumpkin Mac and Cheese with Roasted Veggies Recipe lies in its simple ingredients, each thoughtfully selected to contribute rich flavors, creamy texture, and vibrant colors. From the sweetness of the pumpkin to the crispness of the roasted vegetables, every element plays a vital role in making this dish irresistibly delicious.
- Organic pie pumpkin (about 28 ounces) or canned pumpkin puree: The star ingredient for that smooth and naturally sweet pumpkin base.
- Cauliflower florets (16 ounces): Adds a mild, nutty flavor and tender texture after roasting.
- Brussels sprouts (16 ounces, quartered): Brings a slightly caramelized, earthy bite that’s perfect roasted.
- Minced onion (¼ cup): Adds subtle sweetness and depth to the cheese sauce.
- Olive oil cooking spray and 1 ½ teaspoons olive oil: For roasting and sautéing, delivering a clean, smooth finish.
- Kosher salt (¾ teaspoon plus seasoning to taste): Essential for enhancing the natural flavors throughout the dish.
- Gluten-free or wheat rotini pasta (12 ounces): Perfect shape to hold that luscious pumpkin cheese sauce.
- Butter (1 ½ tablespoons): Creates a rich base for the roux, necessary for a creamy sauce.
- Flour (2 tablespoons, all-purpose or gluten-free): Thickens the cheese sauce to just the right consistency.
- Fat-free milk (1 ½ cups) and reduced-sodium chicken or vegetable broth (2/3 cup): These liquids maintain a light creaminess without heaviness.
- Pinch of nutmeg: Adds warmth and subtle spice that complements pumpkin perfectly.
- Freshly ground black pepper: For a touch of mild heat and aromatic lift.
- Three types of cheese: 5 ounces sharp light cheddar, 4 ounces Gouda, and 2 tablespoons Parmesan: Combined for a complex, rich cheese flavor that melts into pure comfort.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast the Vegetables
Preheat your oven to 400°F and get two baking sheets ready by lining them with foil and giving them a good coating of cooking spray. Toss the cauliflower and Brussels sprouts with olive oil and salt, then spread them on one sheet. If you’re using a whole pumpkin, cut it into quarters and remove the seeds, placing the pieces on the other sheet. Roast everything for about 35-37 minutes, making sure to stir halfway through so they all get that perfect golden tenderness.
Step 2: Prepare Pumpkin Puree
Allow the roasted pumpkin quarters to cool comfortably so you don’t burn yourself. Then, scoop out the soft flesh and puree it in a food processor until you get a smooth, luscious texture. If it feels too thick, add a splash of water to loosen it up just a touch.
Step 3: Cook the Pasta
While your veggies are roasting, boil the pasta according to the package instructions. Once perfectly al dente, drain it and set it aside, ready to soak up that creamy pumpkin cheese later.
Step 4: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter and gently cook the minced onion for about 2 minutes to release its sweetness. Sprinkle in the flour and stir it around for another minute to cook out any raw flavor. Slowly whisk in the milk and broth, bringing the mixture up to a boil before reducing to a simmer. Let it thicken nicely for about 4-5 minutes. Season it with salt, freshly ground black pepper, and that pinch of nutmeg for the warm, cozy notes that make this Pumpkin Mac and Cheese with Roasted Veggies Recipe truly special.
Step 5: Combine Ingredients
Stir the pumpkin puree right into your thickened cheese sauce and let it cook for 2 more minutes so all the flavors meld perfectly. Remove the pan from the heat and add in the cheddar, Gouda, and Parmesan, stirring until every last morsel melts into the sauce. Finally, fold in your cooked pasta and the roasted vegetables. Toss everything gently but thoroughly so every bite is coated in creamy, cheesy pumpkin goodness.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
To elevate your plate, sprinkle freshly chopped parsley or chives on top for a burst of color and a fragrant hint of freshness. For an extra indulgent touch, a light dusting of more Parmesan or a few crispy fried onions can add irresistible texture and flavor contrast.
Side Dishes
This hearty dish pairs beautifully with a crisp green salad dressed in a tangy vinaigrette to balance the richness. Roasted garlic bread or a crusty baguette on the side will soak up every bit of that luscious sauce, making the meal feel complete and comforting.
Creative Ways to Present
For a fun twist, serve the Pumpkin Mac and Cheese with Roasted Veggies Recipe in individual ramekins topped with a golden breadcrumb crust and broil briefly until bubbly and crisp. Another idea is to layer it in a casserole dish with extra roasted vegetables for a festive, family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in airtight containers in the refrigerator for up to 3 days. The flavors even deepen after resting, making your next serving just as delightful.
Freezing
This Pumpkin Mac and Cheese with Roasted Veggies Recipe freezes well. Store in freezer-safe containers and consume within 1-2 months for the best taste and texture. Just be sure to cool completely before freezing to avoid moisture buildup.
Reheating
Reheat gently in a saucepan over low heat or in the microwave, adding a splash of milk to bring back that creamy consistency. Stir frequently to ensure it warms evenly and stays velvety smooth.
FAQs
Can I use canned pumpkin puree instead of fresh pumpkin?
Absolutely! Canned organic pumpkin puree is a fantastic shortcut that works perfectly in this recipe. Just make sure it’s pure pumpkin and not pie filling, which has added spices and sugars.
Is this recipe suitable for gluten-free diets?
Yes, by using gluten-free rotini and flour, the dish can easily be made gluten-free without sacrificing flavor or texture.
Can I substitute other vegetables for the cauliflower and Brussels sprouts?
Definitely. Roasted sweet potatoes, butternut squash, or even carrots make lovely alternatives, adding their own unique sweetness and texture to the dish.
What kind of cheese works best in this recipe?
The combination of sharp cheddar, creamy Gouda, and nutty Parmesan creates a well-balanced cheese sauce. However, feel free to experiment with other melty cheeses you enjoy.
How can I make this dish more kid-friendly?
To appeal to little ones, consider finely chopping the roasted veggies or blending them more thoroughly into the sauce. You can also reduce the seasoning slightly for a milder flavor.
Final Thoughts
This Pumpkin Mac and Cheese with Roasted Veggies Recipe brings a wonderful twist to a beloved comfort classic, marrying creamy pumpkin richness with the satisfying bite of roasted vegetables. It’s the kind of dish that feels like a warm hug on a chilly night and makes you excited to enjoy every spoonful. I can’t wait for you to try it and see how this fusion of flavors can brighten up your meal rotations!
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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 Dish
- Method: Roasting, Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Mac and Cheese with Roasted Veggies is a comforting, autumn-inspired twist on classic mac and cheese. Roasted cauliflower, Brussels sprouts, and pumpkin are combined with a creamy cheese sauce made from sharp cheddar, Gouda, and Parmesan, creating a flavorful, hearty dish perfect for fall dinners. The recipe features gluten-free pasta but can be made with regular rotini as well.
Ingredients
Roasted Vegetables
- 16 ounces cauliflower florets (cut into 1-inch pieces)
- 16 ounces quartered Brussels sprouts
- Olive oil cooking spray
- 1 ½ teaspoons olive oil
- ¾ teaspoon kosher salt
- 1 organic pie pumpkin (about 28 ounces) OR 1 (15 ounce) can organic pumpkin puree
Pasta
- 12 ounces gluten-free or wheat rotini pasta
Cheese Sauce
- ¼ cup minced onion
- 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 the oven to 400°F. Line two baking sheets with foil and coat with cooking spray. Toss cauliflower florets and Brussels sprouts with olive oil and kosher salt, then spread them evenly on one baking sheet. If using a whole pumpkin, cut it into quarters, remove the seeds, and place on the other baking sheet. Roast for 35 to 37 minutes, stirring halfway through, until the vegetables and pumpkin are tender.
- Prepare Pumpkin Puree: Allow the roasted pumpkin to cool. Once cool, scoop out the roasted pumpkin flesh and puree it in a food processor until smooth, adding a little water if necessary to achieve a creamy consistency. (If using canned pumpkin puree, this step can be skipped.)
- Cook Pasta: While the vegetables are roasting, cook the rotini pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Make Cheese Sauce: In a saucepan over medium heat, melt the butter. Add the minced onion and sauté for about 2 minutes until it softens. Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually whisk in the fat-free milk and reduced-sodium broth, bringing the mixture to a boil. Reduce heat and let it simmer for 4 to 5 minutes until thickened. Season with kosher salt, a pinch of nutmeg, and freshly ground black pepper to taste.
- Combine Pumpkin and Cheese: Stir the pumpkin puree into the cheese sauce and cook for an additional 2 minutes to incorporate flavors. Remove the sauce from heat and immediately stir in the grated sharp cheddar, Gouda, and Parmesan cheeses until fully melted and smooth.
- Mix Together: Add the cooked pasta and the roasted cauliflower and Brussels sprouts into the cheese sauce. Toss everything gently but thoroughly so the pasta and vegetables are evenly coated with the pumpkin cheese sauce. Serve warm.
Notes
- If using canned pumpkin puree instead of roasting a whole pumpkin, reduce the added water in the puree to maintain sauce consistency.
- Feel free to swap out cauliflower or Brussels sprouts for other hearty vegetables like broccoli or carrots.
- For a vegan version, substitute dairy cheeses and milk with plant-based alternatives.
- To add a crunchy topping, sprinkle breadcrumbs or crushed nuts on top before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
