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
Scale
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.
