Print

Pumpkin Mac and Cheese with Roasted Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

A comforting and nutritious Pumpkin Mac and Cheese featuring creamy pumpkin puree blended into a delightful cheese sauce, combined with roasted cauliflower and Brussels sprouts for added flavor and texture. This recipe is perfect for a cozy family meal with a healthy twist.

Ingredients

Roasted Vegetables

  • 1 organic pie pumpkin (about 28 ounces OR 1 (15 ounce) can organic pumpkin puree)
  • olive oil cooking spray
  • 16 ounce cauliflower florets (cut into 1-in. pieces)
  • 16 ounce quartered Brussels sprouts
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon kosher salt

Pasta and Cheese Sauce

  • 12 ounces gluten-free or wheat rotini pasta
  • 1 1/2 tablespoons butter
  • 1/4 cup minced onion
  • 2 tablespoons all purpose or gluten-free flour*
  • 1 1/2 cups fat free milk
  • 2/3 cup reduced sodium chicken or vegetable broth
  • 5 ounces fresh grated Sharp Light Cheddar (I used Cabot 50%)
  • 4 ounces fresh grated Gouda
  • 2 tablespoons fresh grated parmesan
  • Kosher salt
  • pinch nutmeg
  • fresh pepper to taste

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 400°F. Line two large baking sheets with aluminum foil and coat them with olive oil cooking spray to prevent sticking.
  2. Toss and Roast Vegetables: Toss the cauliflower florets and quartered Brussels sprouts with olive oil and season with kosher salt. Spread them evenly on the prepared baking sheets.
  3. Prepare Pumpkin for Roasting: If using fresh pumpkin, cut the top as if carving a jack-o-lantern, then cut into quarters and scoop out the seeds. Place the pumpkin pieces on a baking sheet alongside the vegetables for roasting.
  4. Roast Vegetables and Pumpkin: Roast in the preheated oven at 400°F for 35 to 37 minutes, stirring the veggies and rotating pans halfway through, until vegetables are tender and browned around edges, and pumpkin is soft when pierced with a knife.
  5. Puree the Pumpkin: Remove roasted veggies and pumpkin from oven and allow to cool until handleable. Remove pumpkin flesh from skin (discard skin) and puree in a food processor until smooth, adding about 3 tablespoons of water if needed for consistency.
  6. Cook Pasta: While roasting, boil salted water in a large pot and cook the pasta according to package directions, omitting fat and salt. Drain and set aside.
  7. Make the Cheese Sauce Base: Melt butter over medium heat. Add minced onion and cook over low heat for about 2 minutes. Stir in flour and cook for another minute until golden and combined.
  8. Add Liquids to Sauce: Gradually whisk in the fat free milk and reduced sodium broth, increasing heat to medium-high. Bring to a boil, then cook for 4 to 5 minutes until the sauce thickens slightly. Season with 3/4 teaspoon kosher salt, a pinch of nutmeg, and fresh pepper to taste.
  9. Incorporate Pumpkin: Stir in the pumpkin puree and cook for about 2 minutes until heated through, then remove from heat.
  10. Melt Cheeses: Add the grated sharp light cheddar, Gouda, and parmesan to the sauce mixture, stirring well until fully melted and smooth.
  11. Combine with Pasta and Roasted Veggies: Add the cooked rotini pasta to the cheese sauce and mix thoroughly. Fold in the roasted cauliflower and Brussels sprouts to finish the dish.

Notes

  • You can use canned pumpkin puree if you prefer to skip roasting fresh pumpkin.
  • Adjust the consistency of the pumpkin puree with water to achieve a smooth sauce texture.
  • Ensure to season the cheese sauce well as pumpkin puree tends to mellow flavors.
  • Use gluten-free pasta and flour to keep the dish gluten-free if needed.
  • To make this dish vegetarian, use vegetable broth instead of chicken broth.

Find it online: https://lauracooks.com/pumpkin-mac-and-cheese-with-roasted-veggies-recipe/