Description
A comforting and nutritious Pumpkin Mac and Cheese paired with roasted cauliflower and Brussels sprouts. This recipe combines creamy pumpkin-infused cheese sauce with tender roasted vegetables and gluten-free or wheat rotini pasta, creating a delicious autumn-inspired meal perfect for cozy dinners.
Ingredients
Scale
Vegetables
- 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
- Olive oil cooking spray
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
Pasta
- 12 ounces gluten-free or wheat rotini pasta
Sauce
- 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 (Cabot 50%)
- 4 ounces fresh grated Gouda
- 2 tablespoons fresh grated Parmesan cheese
- Kosher salt to taste
- Pinch of nutmeg
- Freshly ground pepper to taste
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 400°F. Line two large baking sheets with aluminum foil and coat them lightly with olive oil cooking spray. Toss the cauliflower florets and quartered Brussels sprouts with 1 1/2 teaspoons olive oil and 3/4 teaspoon kosher salt. Spread them evenly on the baking sheets.
- Roast Pumpkin and Vegetables: If using a whole pumpkin, cut off the top and quarter it. Remove seeds and discard or save for roasting later. Place the pumpkin quarters on the baking sheets with the other vegetables. Roast everything in the oven for 35 to 37 minutes, stirring halfway through and rotating pans, until the vegetables are tender and slightly browned, and the pumpkin is soft when pierced with a knife.
- Prepare Pumpkin Puree: Remove the roasted pumpkin and vegetables from the oven. When cool enough, remove pumpkin flesh from the skin (which should peel off easily) and discard skin. Puree the pumpkin flesh in a food processor until smooth, adding about 3 tablespoons of water as needed to achieve a creamy consistency.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to boil. Cook the pasta according to package instructions, omitting any fat or salt additions. Drain the pasta and set aside.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt butter. Add minced onion and cook over low heat for about 2 minutes until softened. Stir in flour and cook for another minute until golden and well combined. Whisk in fat free milk and reduced sodium broth. Increase heat to medium-high and bring to a boil, cooking for 4 to 5 minutes until sauce thickens slightly. Season with 3/4 teaspoon kosher salt, a pinch of nutmeg, and freshly ground pepper to taste.
- Combine Pumpkin and Cheese: Stir the pumpkin puree into the thickened sauce and cook for 2 minutes until heated through. Remove from heat, then add in the grated sharp light cheddar, gouda, and parmesan cheese. Stir until all cheeses melt and the sauce is smooth.
- Assemble Mac and Cheese: Add the drained pasta to the pumpkin cheese sauce and mix until well coated. Fold in the roasted cauliflower and Brussels sprouts gently to combine all ingredients.
Notes
- Substitute pumpkin with butternut squash for a different flavor.
- Replace Brussels sprouts with broccoli florets if preferred.
- Add sautéed chicken sausage for extra protein.
- Swap rotini with any small pasta shape like elbow macaroni.
- For a baked version, top with breadcrumbs and bake in the oven until golden and crispy.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 358 kcal
- Sugar: 8 g
- Sodium: 457.5 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 33 mg
