Pumpkin Mac and Cheese with Roasted Veggies Recipe

I absolutely love sharing this Pumpkin Mac and Cheese with Roasted Veggies Recipe with friends because it’s such a cozy twist on a classic comfort dish. The creamy pumpkin puree adds a subtle sweetness and richness that perfectly complements the sharp cheeses and hearty roasted veggies. This recipe always feels special on a chilly night when you want something warm but also packed with nourishing ingredients.

You’ll find that roasting the cauliflower, Brussels sprouts, and pumpkin together brings out their natural flavors and adds a lovely caramelized depth that makes every bite interesting. Plus, the blend of cheeses creates the perfect gooey texture everyone craves in mac and cheese, while the veggies add a fresh, colorful pop that’s both tasty and satisfying. I’m confident you’ll want to make this Pumpkin Mac and Cheese with Roasted Veggies Recipe on repeat once you try it!

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Ingredients You’ll Need

The ingredients for this Pumpkin Mac and Cheese with Roasted Veggies Recipe come together beautifully, combining wholesome veggies, creamy cheeses, and the subtle earthiness of pumpkin puree. Choosing fresh, organic vegetables and good-quality cheeses really boosts the final flavor.

• Organic pie pumpkin: If you can find a fresh one, roasting it yourself adds unbeatable freshness; canned organic pumpkin works perfectly too.
• Olive oil cooking spray: Helps vegetables roast evenly without adding too much fat.
• Cauliflower florets: Cut into bite-sized pieces for even roasting and balanced texture.
• Brussels sprouts: Quartered so they roast quickly and get nice caramelized edges.
• Olive oil: Use good quality since it coats the veggies and enhances roasting flavors.
• Kosher salt: Essential for seasoning and balancing sweetness from pumpkin and cheese.
• Gluten-free or wheat rotini pasta: Rotini holds sauce well, but any small pasta shape works.
• Butter: Adds richness to the cheese sauce base.
• Minced onion: Gives a mild sweetness and depth when cooked gently in the butter.
• All-purpose or gluten-free flour: Creates the roux for thickening the cheese sauce smoothly.
• Fat free milk: Keeps sauce creamy but light; you can swap for any milk if you prefer.
• Reduced sodium chicken or vegetable broth: Enhances flavor complexity in the sauce.
• Sharp Light Cheddar: I love Cabot 50% for the sharpness that still melts beautifully.
• Gouda: Adds a silky, mellow richness that complements cheddar.
• Parmesan: Freshly grated for that nutty finish.
• Nutmeg: Just a pinch to brighten the cheese sauce subtly.
• Fresh pepper: To taste, freshly ground for the best flavor.

Variations

The beauty of this Pumpkin Mac and Cheese with Roasted Veggies Recipe is how easily you can make it your own. I love swapping veggies or boosting the protein depending on what’s in my fridge or the season.

• Veggie swaps: I sometimes use butternut squash instead of pumpkin and broccoli florets in place of Brussels sprouts — it’s just as delicious!
• Protein additions: Adding sautéed chicken sausage gives a savory boost my family adores.
• Different pasta shapes: Elbows or shells work just as well if you don’t have rotini on hand.
• Baked mac option: Topping with breadcrumbs and finishing in the oven adds a crunchy topping that’s super satisfying.

How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe

Step 1: Roast the Veggies and Pumpkin

Preheat your oven to 400°F and line two large baking sheets with foil — trust me, it makes clean-up so much easier! Spray with olive oil cooking spray to prevent sticking. Toss the cauliflower florets and quartered Brussels sprouts with olive oil and kosher salt, spreading them out evenly across one sheet. If you’re roasting fresh pumpkin, cut it into quarters after removing the top like carving a jack-o’-lantern, scoop out the seeds (save them if you want to roast later), and arrange the pumpkin pieces on the second sheet. Roast everything together for about 35-37 minutes, stirring and rotating the pans halfway through so your veggies get that gorgeous caramelization without burning. When done, the pumpkin should be tender when pierced with a knife.

Step 2: Prepare the Pumpkin Puree

Once the pumpkin has cooled enough to handle, peel off the skin — it should come away easily. Pop the pumpkin flesh into a food processor and puree until silky smooth. You might need to add a tablespoon or two of water to get the right consistency; that’s totally fine. Using fresh roasted pumpkin here really lifts the recipe with natural sweetness and depth that canned puree can’t quite match, though the canned version works in a pinch.

Step 3: Cook the Pasta

While your veggies roast, bring a large pot of salted water to a boil and cook your pasta according to package instructions, but skip adding extra fat or salt since the sauce will cover that. Drain the pasta and set it aside. Pro tip: Reserve a splash of pasta water just in case you want to loosen the sauce later — I usually do this.

Step 4: Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter and then add the minced onion. Sauté gently for about 2 minutes, stirring often so the onion softens without browning. Next, sprinkle in the flour and stir constantly for another minute until it turns golden and smells a bit nutty—this cooks out the raw flour taste. Gradually whisk in the milk and reduced sodium broth, increasing heat to medium-high. Keep whisking as the sauce comes to a boil and thickens—about 4 to 5 minutes. Season with kosher salt, a pinch of nutmeg, and fresh black pepper to taste. This is the base for the creamy, comforting sauce you’ll love in the final dish.

Step 5: Combine Pumpkin, Cheese, and Pasta

Once your sauce has thickened, stir in the pumpkin puree and cook for another couple of minutes until heated through. Then remove from heat and add the grated sharp cheddar, Gouda, and parmesan cheese. Stir until the cheese melts and the sauce becomes luxuriously smooth. Fold in the cooked rotini pasta, then gently mix in your roasted cauliflower and Brussels sprouts. This finishing step locks in the textures and the beautiful flavors of the roasted veggies so each bite feels balanced and rich.

How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or thyme to brighten the rich flavors. A dusting of extra parmesan or a few grinds of black pepper adds just the right touch. Sometimes, I even add a handful of toasted pumpkin seeds on top for crunch and an extra nod to fall flavors.

Side Dishes

To balance the richness, I often serve this mac and cheese with a crisp green salad tossed in a lemony vinaigrette or roasted garlic green beans. It also pairs beautifully with a simple sliced apple and fennel slaw if you want something fresh and a bit tangy on the side.

Creative Ways to Present

For a holiday or special dinner, try scooping this mac and cheese into mini ramekins and topping with crunchy panko breadcrumbs. Pop them under the broiler for a few minutes until golden and bubbly—guaranteed to impress your guests. It also looks adorable served in small hollowed-out mini pumpkins for a festive touch!

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Mac and Cheese with Roasted Veggies in an airtight container in the fridge for up to 3 days. I’ve learned that stirring in a splash of milk when reheating helps bring back the creamy texture since it thickens up once chilled.

Freezing

This recipe freezes well—just portion it into freezer-safe containers or bags. When you’re ready to eat it, thaw overnight in the fridge for best results. I don’t recommend freezing if you’ve topped it with breadcrumbs, as they lose their crunch after defrosting.

Reheating

The easiest way to reheat leftovers is on the stovetop over low heat, stirring often and adding a splash of milk if needed. This brings the mac and cheese back to its creamy glory. You can also reheat in the oven at 350°F covered with foil to prevent drying out—just add a bit of liquid if it looks dry.

FAQs

Final Thoughts

This Pumpkin Mac and Cheese with Roasted Veggies Recipe has become a fall favorite in our house and I’m always excited to make it feel both comforting and a little special. I love how it sneaks in veggies that my kids actually ask for and the pumpkin adds a wonderful twist that makes this dish stand out. If you’re looking for a cozy meal that’s easy, nourishing, and full of flavor, give this recipe a try—I promise it’ll earn a spot in your regular rotation, too!

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