Description

This Pumpkin Mac and Cheese with Roasted Veggies is a deliciously creamy, nutrient-packed twist on the classic comfort food. Featuring organic pumpkin puree blended into a cheesy sauce combined with roasted cauliflower and Brussels sprouts, this flavorful dish balances rich textures with wholesome ingredients. Perfect for a cozy meal that’s both satisfying and nourishing.

Ingredients

Scale

Vegetables

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

Roasting and Cooking Essentials

Olive oil cooking spray
1 1/2 teaspoons olive oil
3/4 teaspoon kosher salt

Pasta

12 ounces gluten-free or wheat rotini pasta

Cheese Sauce

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 (such as Cabot 50%)
4 ounces fresh grated Gouda
2 tablespoons fresh grated parmesan
Kosher salt to taste
Pinch of nutmeg
Fresh 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 spray. Toss cauliflower florets and quartered Brussels sprouts with olive oil and season with salt. Spread evenly on a prepared baking sheet.
Roast pumpkin and vegetables: If using fresh pumpkin, cut off the top as if carving a jack-o-lantern, then cut into quarters and scoop out seeds. Place pumpkin quarters on the baking sheet alongside the vegetables. Roast in the oven for 35 to 37 minutes, stirring the veggies and rotating pans halfway through, until vegetables are soft and slightly browned and pumpkin is easily pierced.
Prepare pumpkin puree: Remove roasted vegetables and pumpkin from the oven. When cool enough to handle, remove pumpkin flesh from the skin. Discard skin. Place the pumpkin flesh in a food processor and puree until smooth, adding about 3 tablespoons of water if necessary.
Cook pasta: While vegetables roast, bring a large pot of salted water to a boil. Cook rotini pasta according to package directions, omitting added fat and salt. Drain and set aside.
Make the cheese sauce: Over medium heat, melt butter in a pan. Add minced onion and cook over low heat for about 2 minutes. Stir in flour and cook another minute until golden and combined. Gradually whisk in milk and broth, raising heat to medium-high, and bring to a boil. Cook for 4 to 5 minutes until slightly thickened. Season with salt, nutmeg, and pepper.
Add pumpkin and cheese: Stir the pumpkin puree into the sauce and cook until heated through, about 2 minutes. Remove from heat and add grated cheddar, gouda, and parmesan cheeses. Stir well until all cheeses melt.
Combine pasta and roasted vegetables: Fold the cooked macaroni and roasted vegetables into the pumpkin cheese sauce. Mix gently to combine and serve warm.

Notes

Use butternut squash instead of pumpkin for a different but equally delicious flavor.
Substitute Brussels sprouts with broccoli florets if preferred.
Add sautéed chicken sausage for extra protein.
Any small pasta shape, like elbow macaroni, can replace rotini.
For a baked version, top with breadcrumbs and finish baking in the oven until golden and bubbly.

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: 5 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 7 g
Protein: 20 g
Cholesterol: 33 mg