If you’re looking for a cozy, comforting dish that brings together the creamy, cheesy goodness you love with the fresh, earthy flavor of fall veggies, then this Pumpkin Mac and Cheese with Roasted Veggies Recipe will quickly become your go-to comfort meal. This recipe brilliantly combines the natural sweetness of roasted pumpkin alongside tender, caramelized cauliflower and Brussels sprouts, all wrapped up in a luscious cheese sauce that’s rich yet perfectly balanced. It’s the kind of warm, vibrant dish that invites you to slow down and savor every spoonful, making it ideal for family dinners or impressing friends during cooler evenings.
Ingredients You’ll Need
The magic of this Pumpkin Mac and Cheese with Roasted Veggies Recipe lies in its simple but thoughtfully chosen ingredients. Each component plays a crucial role, from the creamy roasted pumpkin puree that adds depth and color, to the assortment of cheeses creating that irresistibly gooey texture, while the roasted veggies provide the perfect hint of earthiness and crunch.
- Organic pie pumpkin or canned pumpkin puree: Use fresh for sweetness and texture or canned for convenience without sacrificing flavor.
- Cauliflower florets: Adds a lovely hearty bite and blends beautifully when roasted.
- Brussels sprouts: Their slight bitterness contrasts wonderfully with the sweet pumpkin and sharp cheeses.
- Minced onion: Introduces gentle aromatic warmth to the sauce.
- Olive oil cooking spray and olive oil: For roasting and sautéing, enhancing flavor while keeping things light.
- Kosher salt: Essential for seasoning and drawing out the veggies’ natural flavors.
- Gluten-free or wheat rotini pasta: Great for holding onto the creamy sauce in every bite.
- Butter and all-purpose or gluten-free flour: Form the classic roux, the base for your silky cheese sauce.
- Fat-free milk and reduced-sodium chicken or vegetable broth: Create a rich yet light liquid base for the sauce.
- Pinch of nutmeg: Adds warmth and subtle complexity to the cheese sauce.
- Freshly ground black pepper: For a little bright heat that balances the creaminess.
- Sharp light cheddar, Gouda, and Parmesan cheeses: A trio that delivers layers of sharpness, smokiness, and nutty flavor to the dish.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast the Pumpkin and Vegetables
Start by preheating your oven to 400°F, setting the stage for beautifully caramelized vegetables. Toss your cauliflower florets and quartered Brussels sprouts with olive oil and salt, then spread them out on a baking sheet lined with foil. If you’re using a whole pumpkin, cut it into manageable pieces, remove the seeds, and place it on a separate baking sheet. Roast everything for about 35 to 37 minutes, stirring once to ensure even cooking. This roasting step concentrates sweetness and softens the veggies perfectly for the creamy mac and cheese to come.
Step 2: Puree the Roasted Pumpkin
Once the pumpkin has cooled just enough to handle safely, scoop out the tender flesh and blend it in a food processor until completely smooth. If needed, add a splash of water to achieve that silky, thick pumpkin puree that will enrich your cheese sauce with both flavor and a gorgeous color.
Step 3: Cook the Pasta
While your vegetables roast, boil your rotini pasta according to the package instructions. Drain it well and set aside, ready to be enveloped in your sensational sauce and roasted veggies once everything is combined.
Step 4: Make the Cheese Sauce
In a medium saucepan, melt butter over medium heat, then add the minced onion and cook for a couple of minutes until softened and fragrant. Stir in the flour and cook it for about a minute to form a roux—the thickening base for your sauce. Gradually whisk in the milk and broth, bringing the mixture to a gentle boil before reducing to a simmer. This helps thicken your sauce while allowing flavors to marry beautifully. Season with kosher salt, a pinch of nutmeg, and freshly ground black pepper for a perfect balance.
Step 5: Combine Pumpkin, Cheese, Pasta, and Veggies
Stir the smooth pumpkin puree right into the cheese sauce and let it cook for a couple minutes to meld the flavors. Remove the saucepan from heat and fold in your blend of sharp cheddar, creamy Gouda, and nutty Parmesan until melted and luscious. Finally, toss in your cooked pasta and roasted vegetables, making sure every bite is generously coated in that dreamy sauce with pockets of tender veggies.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
Sprinkle fresh chopped parsley or thyme on top for a pop of color and a little herbal brightness. A few extra shavings of Parmesan can add a lovely finishing touch, while a drizzle of extra virgin olive oil can elevate the mouthfeel and flavor complexity.
Side Dishes
This dish stands on its own but pairs beautifully with a crisp mixed green salad tossed in a tangy vinaigrette to cut through the richness. A side of crusty artisan bread is perfect for soaking up any leftover luscious sauce.
Creative Ways to Present
Serve it straight from the baking dish for a cozy, family-style meal or scoop it into individual ramekins for a charming presentation. For a festive touch, top with toasted breadcrumbs before a quick broil to add a crunchy, golden crust that contrasts perfectly with the creamy interior.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it delicious when reheated.
Freezing
You can freeze Pumpkin Mac and Cheese with Roasted Veggies Recipe by placing it in a freezer-safe container for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking, or microwave in short bursts. Adding a splash of milk or broth can help restore the creaminess if the sauce thickens up while chilled.
FAQs
Can I use canned pumpkin instead of a fresh pie pumpkin?
Absolutely! Using canned pumpkin puree is a convenient shortcut and works just as well, especially when fresh pumpkins are out of season. Just be sure it’s pure pumpkin, not pumpkin pie filling with added spices.
What type of pasta works best for this recipe?
Rotini is ideal because its spiral shape holds onto the sauce beautifully. However, any short pasta like penne, shells, or elbow macaroni will also work great.
Can I make this recipe dairy-free?
Yes, you can substitute the butter with vegan butter and use dairy-free milk and cheeses. Nutritional yeast also adds a cheesy flavor if you want to keep it plant-based.
How spicy is this mac and cheese?
This version keeps things mild and comforting, with just a hint of black pepper for warmth. You can always add a dash of cayenne or smoked paprika if you like a bit more kick.
Is this recipe suitable for meal prep?
Definitely! This Pumpkin Mac and Cheese with Roasted Veggies Recipe reheats beautifully and makes excellent leftovers that are perfect for quick lunches or dinners during a busy week.
Final Thoughts
This Pumpkin Mac and Cheese with Roasted Veggies Recipe is nothing short of a hug on a plate, combining wholesome roasted veggies with cheesy indulgence in a way that feels indulgent but also nourishing. Give it a try, and I promise it will warm your heart, impress your loved ones, and become a dinner favorite you’ll make again and again.
Print
Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Mac and Cheese with Roasted Veggies combines the creamy richness of a pumpkin-infused cheese sauce with the wholesome flavors of roasted cauliflower and Brussels sprouts. Perfectly baked with a blend of sharp cheddar, Gouda, and Parmesan cheeses, this comforting dish offers a seasonal twist on a classic favorite, ideal for fall gatherings and family dinners.
Ingredients
Roasted Vegetables and Pumpkin
- 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
- ¼ cup minced onion
- Olive oil cooking spray
- 1 ½ teaspoons olive oil
- ¾ teaspoon kosher salt
Pasta
- 12 ounces gluten-free or wheat rotini pasta
Cheese Sauce
- 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
- Preheat and Roast: Preheat oven to 400°F. Line 2 baking sheets with foil and coat with olive oil cooking spray. Toss cauliflower florets and quartered Brussels sprouts with 1 ½ teaspoons olive oil and ¾ teaspoon kosher salt. Spread the vegetables evenly on one baking sheet. If using a whole pumpkin, cut it into quarters, remove seeds, and place on the other baking sheet. Roast the vegetables and pumpkin for 35-37 minutes, stirring halfway through, until tender.
- Prepare Pumpkin Puree: Once the roasted pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor until smooth. Add water as needed to reach a creamy consistency.
- Cook Pasta: While the vegetables roast, cook the gluten-free or wheat rotini pasta according to the package instructions until al dente. Drain and set aside.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt 1 ½ tablespoons butter. Add the minced onion and sauté for 2 minutes until translucent. Stir in 2 tablespoons flour and cook for an additional minute to form a roux. Gradually whisk in 1 ½ cups fat-free milk and 2/3 cup reduced-sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce heat and simmer, stirring frequently, until thickened, about 4-5 minutes. Season the sauce with kosher salt, a pinch of nutmeg, and freshly ground black pepper to taste.
- Combine Sauce and Pumpkin: Stir the pumpkin puree into the cheese sauce and cook for 2 minutes to meld the flavors. Remove the sauce from heat and immediately stir in the 5 ounces sharp light cheddar, 4 ounces Gouda, and 2 tablespoons Parmesan cheese until fully melted and smooth.
- Assemble and Serve: Add the cooked pasta and roasted vegetables to the cheese sauce. Toss gently to coat everything evenly. Serve warm, garnished as desired.
Notes
- If using canned pumpkin puree, skip the roasting step for the pumpkin and proceed directly to mixing it into the cheese sauce.
- Water can be added to the pumpkin puree to adjust thickness for the sauce.
- Gluten-free flour and pasta options are used for gluten-intolerant individuals; regular flour and pasta may substitute if preferred.
- Roasting vegetables enhances their natural sweetness and flavor, making the dish more vibrant.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The cheese blend combines sharpness and creaminess for a balanced taste.
