Pumpkin Mac and Cheese with Roasted Veggies Recipe

I absolutely love this Pumpkin Mac and Cheese with Roasted Veggies Recipe because it brings together the cozy creaminess of classic mac and cheese with the hearty, earthy flavors of roasted pumpkin, cauliflower, and Brussels sprouts. It’s like a warm hug on a plate, perfect for those crisp fall evenings or any time you want to sneak some extra veggies into a comforting dish. The pumpkin adds just the right touch of sweetness while keeping the sauce silky and smooth—trust me, once you try it, you’ll want to make this regularly.

What makes this recipe especially great is how easy it is to prepare, with handy swaps if you’re short on time or ingredients. You can roast a fresh pie pumpkin or use canned puree, and the roasted veggies bring a mild caramelized flavor that your whole family will adore. Plus, it’s gluten-free friendly if you choose the right pasta and flour. I like to make a big batch because leftovers reheat beautifully—perfect for quick lunches during a busy week.

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Ingredients You’ll Need

All the ingredients come together to create a balance of creamy, cheesy, and savory flavors while packing in healthy veggies. The key is using good-quality cheeses and roasting the vegetables well for maximum flavor—your taste buds will thank you.

• Organic Pie Pumpkin or Pumpkin Puree: Fresh pumpkin adds natural sweetness, but canned puree saves time without sacrificing flavor.
• Olive Oil Cooking Spray & Olive Oil: For roasting veggies perfectly tender and slightly caramelized.
• Cauliflower Florets: A mild veggie that roasts well and blends seamlessly into creamy dishes.
• Brussels Sprouts: Adds a lovely earthy flavor and slight crunch when roasted.
• Kosher Salt: Essential for seasoning at every step to bring layers of flavor.
• Rotini Pasta (Gluten-Free or Wheat): Holds sauce well thanks to its ridges and spirals, perfect for coating with cheese.
• Butter: The base for the roux, creating that luscious cheese sauce.
• Minced Onion: Adds subtle sweetness and depth, sautéed gently to enhance flavor.
• All Purpose or Gluten-Free Flour: For thickening the cheese sauce; gluten-free works just as well here.
• Fat Free Milk: Keeps the sauce creamy without being too heavy.
• Chicken or Vegetable Broth: Adds savory depth and balances the pumpkin’s sweetness.
• Sharp Light Cheddar, Gouda & Parmesan: The trifecta of cheeses that melt beautifully and deliver that classic mac and cheese tangy richness.
• Nutmeg, Fresh Pepper: A pinch of spice that brings warmth and complexity to the sauce.

Variations

I love tweaking this Pumpkin Mac and Cheese with Roasted Veggies Recipe to suit the season or my family’s mood. Don’t hesitate to swap veggies or proteins—this recipe is forgiving and perfect for getting creative.

• Swap In Butternut Squash: When I ran out of pumpkin, I tried butternut squash and it gave the sauce a slightly nuttier flavor that was just as delicious.
• Use Broccoli Instead of Brussels Sprouts: My kids prefer broccoli, so I swap it in for a milder green that still adds great texture after roasting.
• Add Chicken Sausage: For extra protein, I’ve sautéed chicken sausage and stirred it in—makes it heartier without overpowering the veggies.
• Bake It for a Crispy Top: After mixing everything, topping with breadcrumbs and broiling for a few minutes adds a fun, crunchy finish that everyone loves.

How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe

Step 1: Roast those veggies and pumpkin to perfection

Start by preheating your oven to 400°F and lining baking sheets with foil for easy cleanup. Toss your cauliflower and Brussels sprouts with olive oil and kosher salt, then spread them in a single layer. If using fresh pie pumpkin, cut it into quarters, remove seeds, and place on the baking sheet alongside your veggies. Roast everything for 35–37 minutes, stirring once halfway through, until the veggies are golden and tender and the pumpkin is soft when pierced. This roasting step is key—it brings out the sweetness and adds a beautiful caramelized flavor that your sauce needs.

Step 2: Puree the pumpkin into creamy goodness

Once your roasted pumpkin cools a bit, scoop the flesh off the skin—this part comes off super easily, so no worries! Pop it into a food processor and puree until smooth, adding water tablespoon by tablespoon if it’s too thick. This fresh puree will give your cheese sauce that vibrant color and subtle sweetness that canned pumpkin can’t match—but you can use canned if you’re short on time.

Step 3: Boil the pasta just right

Bring a large pot of salted water to a boil, then cook your rotini pasta according to the package directions. I recommend omitting fat and salt in the water since the sauce will be well seasoned. Once al dente, drain the pasta and set it aside—don’t overcook it here, or your mac and cheese might become mushy later.

Step 4: Make the silky cheese sauce

In a medium saucepan over medium heat, melt butter and gently cook the minced onion for about 2 minutes until soft and fragrant. Stir in the flour and cook for another minute or until golden—this creates a flavorful roux that thickens your sauce. Gradually whisk in milk and broth, cooking until the mixture thickens slightly, around 4 to 5 minutes. Stir in salt, nutmeg, and pepper, then add your pumpkin puree and cook for a couple more minutes to fully heat through.

Step 5: Combine pasta, cheese, and roasted veggies

Remove the sauce from heat and fold in the sharp cheddar, gouda, and parmesan until the cheeses melt smoothly. Then, add your cooked pasta and fold everything together carefully so the sauce coats each piece. Last but not least, gently fold in those beautifully roasted veggies—you want to keep their wonderful texture and flavor intact. This final combo is pure magic!

How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe

Garnishes

I like to top this mac and cheese with a sprinkle of fresh thyme or chopped parsley to add a pop of color and fresh aroma. A little extra parmesan sprinkled on top never hurts, either. If I’m feeling indulgent, a handful of crispy fried shallots adds a lovely crunchy texture.

Side Dishes

This Pumpkin Mac and Cheese with Roasted Veggies makes a perfect main dish, but I often pair it with a simple green salad tossed with lemon vinaigrette to balance the richness. For heartier meals, roasted chicken or a garlic herb pork tenderloin complement the flavors beautifully.

Creative Ways to Present

For special occasions, I like to bake this mac and cheese in individual ramekins topped with panko breadcrumbs for a golden crust—looks so fancy but super easy to pull off. You can also serve it in a hollowed-out pumpkin for a festive presentation that always gets comments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools, so adding a splash of milk when reheating helps restore that creamy texture perfectly.

Freezing

You can freeze the mac and cheese before adding roasted veggies for best results—just freeze in portions and thaw overnight in the fridge. Then stir in fresh veggies and reheat gently. Freezing the whole dish with veggies sometimes changes the texture, so I prefer to add them fresh after thawing.

Reheating

Reheat gently on the stovetop over low heat with a splash of milk or broth, stirring frequently. This keeps the sauce creamy and prevents it from drying out or sticking. Microwave works too—just heat in short bursts, stirring in between.

FAQs

Final Thoughts

This Pumpkin Mac and Cheese with Roasted Veggies Recipe has become one of my go-to comfort foods—especially in the cooler months when pumpkin flavors feel like a warm invitation. It’s easy enough for a weeknight but impressive enough to serve guests, and giving it a healthy veggie boost makes me feel great about feeding it to my family. Trust me, once you make it, you’ll keep coming back to it, and I can’t wait for you to enjoy it just as much as I do!

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