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.
