Pumpkin Mac and Cheese with Roasted Veggies Recipe

I absolutely love Pumpkin Mac and Cheese with Roasted Veggies Recipe because it combines the creamy comfort of classic mac and cheese with the earthy sweetness of roasted pumpkin and hearty veggies. This dish feels like a warm hug on a chilly day and makes me feel like I’m sneaking in some veggies without anyone complaining — a total win! It’s perfect for cozy dinners, holiday gatherings, or whenever you want a little extra comfort food that’s also loaded with flavor.

When I first tried this recipe, I was amazed at how the roasted pumpkin puree blended so seamlessly into the cheese sauce, adding a subtle sweetness and rich texture without overpowering the dish. If you’re looking to impress your family or just indulge yourself on a lazy weekend night, you’ll find that this Pumpkin Mac and Cheese with Roasted Veggies Recipe hits all the right notes—creamy, cheesy, and packed with wholesome goodness.

this …

Ingredients You’ll Need

This Pumpkin Mac and Cheese with Roasted Veggies Recipe uses simple, wholesome ingredients that come together beautifully. The roasted pumpkin and veggies bring depth, while the blend of cheeses creates that irresistible creamy sauce.

• Organic pie pumpkin or canned pumpkin puree: Fresh pumpkin adds incredible flavor, but canned works great when you’re short on time.
• Olive oil cooking spray: For roasting those veggies to golden perfection without extra mess.
• Cauliflower florets: Mild and tender when roasted, they soak up the pumpkin cheese sauce beautifully.
• Brussels sprouts: Roasting brings out their natural sweetness and adds a nice bite to the dish.
• Olive oil: Just enough to coat the veggies and help them roast evenly.
• Kosher salt: To season veggies and sauce perfectly without overpowering.
• Gluten-free or wheat rotini pasta: Any small pasta shape works fine, but I love how rotini holds the sauce.
• Butter: For richness and to build the roux base of the cheese sauce.
• Minced onion: Adds a subtle sweetness and depth when cooked in butter.
• All purpose or gluten-free flour: Helps thicken the sauce while keeping it silky smooth.
• Fat free milk: Keeps the sauce creamy without being too heavy.
• Reduced sodium chicken or vegetable broth: A secret to adding savory flavor to the sauce.
• Sharp Light Cheddar cheese: Gives that classic mac and cheese tang with less fat.
• Gouda cheese: Adds a mild, smoky creaminess that pairs amazingly well with pumpkin.
• Parmesan: For a sharp, nutty kick to elevate the sauce.
• Nutmeg and fresh pepper: Just the right spices to round out the flavors gently.

Variations

I love customizing this recipe based on what I have in my fridge or my mood that day—there’s so much flexibility and still great flavor every time. Feel free to tailor it to your taste or dietary needs!

• Vegetable swaps: I’ve swapped Brussels sprouts for broccoli florets or even sweet potatoes, and it always shines with whatever you choose.
• Protein boost: Adding sautéed chicken sausage gives it a hearty twist my family enjoys on busy weeknights.
• Vegan version: Use plant-based milk and vegan cheese alternatives; roast the veggies similarly for that deep flavor.
• Baked mac and cheese: If you’re craving a crispy top, sprinkle with breadcrumbs and pop it under the broiler for a few minutes.

How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe

Step 1: Roast the Pumpkin and Veggies to Perfection

Start by preheating your oven to 400°F and lining two large baking sheets with foil and a light spray of olive oil. Toss the cauliflower florets and quartered Brussels sprouts in olive oil and sprinkle with kosher salt, spreading them out evenly on one sheet. If you’re using a fresh pumpkin, cut it into quarters after removing the top and scoop out the seeds—these can be roasted separately if you want a snack. Place the pumpkin pieces on the other baking sheet.

Roast everything in the oven for about 35 to 37 minutes, stirring and rotating pans halfway through, until the veggies are tender and golden and the pumpkin feels soft when poked with a knife. Once cooled, scoop the pumpkin flesh from the skin—it should come off like a dream—and puree it smooth in a food processor, adding a little water if it feels too thick.

Step 2: Cook the Pasta Just Right

While the veggies roast, bring a large pot of salted water to a boil and cook your rotini pasta according to package directions—usually about 8 to 10 minutes—without adding fat. Drain the pasta and set it aside; you want it ready and waiting so you can toss it into the sauce while it’s still warm.

Step 3: Make the Creamy Pumpkin Cheese Sauce

In a medium saucepan over medium heat, melt the butter, then add the minced onion and cook gently for 2 minutes until soft but not browned. Sprinkle in the flour and continue cooking for about a minute to form a golden roux. Slowly whisk in the fat free milk and broth, raising the heat to medium-high and bringing it to a gentle boil. Cook until it thickens slightly, about 4 to 5 minutes, stirring frequently so it doesn’t stick.

Season the sauce with salt, a pinch of nutmeg, and freshly ground pepper, then stir in your smooth pumpkin puree. Let it heat through for about 2 minutes, then remove from heat and add your sharp cheddar, Gouda, and Parmesan cheeses. Give it a good stir so everything melts into a luscious, creamy sauce.

Step 4: Bring It All Together

Add the drained pasta to the cheese sauce and mix until every noodle is coated. Then gently fold in the roasted cauliflower and Brussels sprouts. This part is my favorite — that combination of creamy sauce and roasted veggies just sings with flavor and texture. Serve immediately for the best creamy experience.

How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe

Garnishes

I like to finish this dish with a sprinkle of freshly chopped parsley or chives for a pop of color and fresh flavor. Sometimes a handful of toasted pumpkin seeds on top adds a lovely crunch that highlights the pumpkin theme.

Side Dishes

Pair this mac and cheese with a simple green salad dressed in lemon vinaigrette to cut through the richness, or some garlic roasted green beans for an extra veggie boost. It’s also delicious alongside crusty bread if you want to keep it extra cozy.

Creative Ways to Present

For a fancy dinner, I’ve served Pumpkin Mac and Cheese with Roasted Veggies Recipe in individual ramekins topped with crispy fried sage leaves or a dusting of smoked paprika. It always impresses guests and feels festive, especially during fall or holiday entertaining.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, where it stays tasty for up to 3 days. Since the sauce thickens as it cools, adding a splash of milk or broth when reheating helps bring back that creamy texture.

Freezing

I’ve frozen this mac and cheese successfully by portioning into freezer-safe containers. Just thaw overnight in the fridge and warm gently on the stovetop. The roasted veggies hold up well, but the sauce may need stirring in during reheating to keep it smooth.

Reheating

Reheat on low heat on the stove or in the microwave in short bursts, stirring in a little milk to loosen the sauce if it’s too thick. I find slow reheating keeps the texture creamy and prevents the cheese from drying out or clumping.

FAQs

Final Thoughts

This Pumpkin Mac and Cheese with Roasted Veggies Recipe is one of those go-to meals I keep coming back to because it’s comforting, nourishing, and just downright delicious. I love sharing it with friends and family—they’re always surprised by how much they enjoy the roasted veggies and pumpkin hidden in this classic favorite. Give it a try, and I’m confident you’ll soon find yourself making it over and over, too!

Print