Pumpkin Mac and Cheese with Roasted Veggies
Indulge in a bowl of pure comfort with this velvety Pumpkin Mac and Cheese, featuring a delightful medley of roasted vegetables. Enriched with smooth pumpkin puree and perfectly roasted cauliflower and Brussels sprouts, this dish is a warm hug on a chilly day!
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Ingredients
- 1 organic pie pumpkin
- 1 1/2 teaspoons olive oil
- 3/4 teaspoon kosher salt
- 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
- 4 ounces fresh grated Gouda
- Kosher salt
- pinch nutmeg
- 2 tablespoons fresh grated parmesan
- fresh pepper to taste
- olive oil cooking spray
- 16 ounce cauliflower florets
- 16 ounce quartered Brussels sprouts
Instructions
- 1
Begin by preheating your oven to 400°F. Prepare two large baking sheets by lining them with aluminum foil and lightly spraying them with olive oil.
- 2
In a mixing bowl, combine the cauliflower and Brussels sprouts with olive oil, seasoning them generously with salt. Spread the seasoned vegetables out evenly on one of the prepared baking sheets.
- 3
If you are preparing the pumpkin from scratch, slice off the top as if you were going to carve a jack-o-lantern, then cut the pumpkin into quarters. Remove the seeds (if you intend to make roasted pumpkin seeds, rinse them and spread them out on a baking sheet overnight to dry). Place the pumpkin pieces on the other prepared baking sheet and roast them alongside the vegetables in the oven at 400°F for 35 to 37 minutes. Make sure to stir the veggies and rotate the baking sheets halfway through the roasting process, until everything is tender and starting to brown at the edges, and the pumpkin is soft enough to be pierced easily with a knife.
- 4
Once the roasting is complete, take the vegetables and pumpkin out of the oven. After allowing them to cool just enough to handle, scoop the pumpkin flesh away from the skin, which should come off easily. Discard the skin and transfer the pumpkin to a food processor. Blend until smooth, adding water by the tablespoon if necessary, around 3 tablespoons, to achieve a creamy consistency.
- 5
While the vegetables are roasting, bring a large pot of salted water to a rolling boil. Cook the pasta according to the package instructions, omitting any added fat and salt. Once done, drain the pasta and set it aside.
- 6
In a saucepan over medium heat, melt the butter. Add the chopped onion and sauté on low for about 2 minutes. Sprinkle in the flour and continue cooking for an additional minute, or until the flour turns golden and is thoroughly mixed in. Gradually whisk in the milk and broth, increasing the heat to medium-high until the mixture reaches a boil; let it simmer for about 4 to 5 minutes until it thickens slightly. Season with 3/4 teaspoon of salt, along with nutmeg and pepper to taste.
- 7
Once the sauce starts to thicken, stir in the pumpkin puree and heat through for about 2 minutes. Remove the pan from heat and add the cheeses along with the parmesan, stirring until everything is melted and well combined. Finally, incorporate the cooked macaroni and gently fold in the roasted vegetables.
Nutrition Information
Notes & Tips
- *Check labels for gluten-free