Description

This Pumpkin Mac and Cheese with Roasted Veggies is a delightful, creamy, and hearty dish combining seasonal roasted pumpkin, cauliflower, and Brussels sprouts with a luscious blend of sharp cheddar, Gouda, and Parmesan cheeses. Perfect for fall or any time you crave comfort food with a nutritious twist, this mac and cheese offers a gluten-free option and a flavorful alternative to traditional recipes.

Ingredients

Scale

Roasted Vegetables

1 organic pie pumpkin (about 28 ounces) or 1 (15 ounce) can organic pumpkin puree
Olive oil cooking spray
16 ounces cauliflower florets (cut into 1-inch pieces)
16 ounces quartered Brussels sprouts
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt

Pasta and Sauce

12 ounces gluten-free or wheat rotini pasta
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 cheese (such as Cabot 50%)
4 ounces fresh grated Gouda cheese
2 tablespoons fresh grated Parmesan cheese
Kosher salt to taste
Pinch of nutmeg
Fresh ground black pepper to taste

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Instructions

Preheat and prepare vegetables: Preheat the oven to 400°F. Line two large baking sheets with aluminum foil and coat with olive oil cooking spray. Toss cauliflower florets and quartered Brussels sprouts with olive oil and kosher salt, then spread evenly on the prepared baking sheets.
Roast the pumpkin and vegetables: If using fresh pumpkin, cut off the top, quarter it, and scoop out seeds (save for roasting if desired). Place pumpkin pieces alongside the cauliflower and Brussels sprouts on the baking sheets and roast in the oven for 35 to 37 minutes. Stir and rotate pans halfway for even cooking. The vegetables should be soft and beginning to brown, and the pumpkin soft when pierced with a knife.
Prepare pumpkin puree: Remove pumpkin and vegetables from the oven. Once cool enough to handle, peel the pumpkin skin and discard it. Place the pumpkin flesh in a food processor and puree until smooth, adding water 1 tablespoon at a time (up to 3 tablespoons) if needed to achieve a smooth texture.
Cook the pasta: Boil a large pot of salted water and cook the rotini pasta according to package directions, omitting additional fat and salt. Drain and set aside.
Make the cheese sauce: In a medium saucepan over medium heat, melt butter. Add minced onion and cook gently for about 2 minutes. Stir in the flour and cook for another minute until golden and combined. Whisk in the milk and broth, increasing heat to medium-high, and bring to a boil. Cook for 4 to 5 minutes until the sauce thickens slightly. Season with 3/4 teaspoon kosher salt, a pinch of nutmeg, and fresh pepper.
Combine pumpkin and cheese: Stir the pumpkin puree into the sauce and cook for another 2 minutes until heated through. Remove from heat and gradually stir in the Sharp Light Cheddar, Gouda, and Parmesan cheeses until smooth and melted.
Assemble the mac and cheese: Fold the cooked rotini pasta and roasted vegetables into the cheese-pumpkin sauce until evenly coated. Adjust seasoning if necessary and serve warm.

Notes

Swap out the pumpkin for butternut squash for a sweeter flavor.
Substitute Brussels sprouts with broccoli florets for a different vegetable variation.
For added protein, incorporate sautéed chicken sausage into the dish.
You can replace rotini pasta with any small pasta shape like elbow macaroni.
For a baked version, top with breadcrumbs and finish cooking in the oven until golden and crispy.

Nutrition

Serving Size: 1 1/4 cups
Calories: 358 kcal
Sugar: 8 g
Sodium: 458 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