Pumpkin Mac and Cheese with Roasted Veggies

Jump to Recipe
Save ItSaved!

Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster! #pumpkin #macandcheese #glutenfree #recipe #pasta #easydinner #vegetarian #weightwatcherrecipes

Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.

Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.
Pumpkin Mac and Cheese

Mac and Cheese is my favorite comfort food dish. I often make Broccoli Mac and Cheese, but for the Fall I love this Pumpkin version. Using pumpkin puree makes a creamy light cheese sauce, without having to add too much cheese or butter. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!

Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.

I’ve been testing this a few ways the past week and tried it with homemade pumpkin and canned. The canned was just as good, and maybe even a little creamier. I tried it with Delallo’s Gluten-free Rotini which is my favorite gluten-free pasta brands as well as their whole wheat pasta, both were great, use whatever your family prefers!

Madison loved the pasta without the roasted veggies but the rest of us loved it with. Refrigerate for 3 to 4 nights.

Variations

  • Swap out the pumpkin and use butternut squash in it’s place.
  • Swap the Brussels sprouts for broccoli florets.
  • For more protein, add sauteed chicken sausage.
  • Swap out the rotini pasta for any small pasta shape, such as elbows.
  • For a baked mac and cheese, top it with breadcrumbs and finish it in the oven.

Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.

It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!

It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!

It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!It's October, so Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!

More Pumpkin Recipes

Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.
Print
4.52 from 25 votes
Did you make this recipe?

Pumpkin Mac and Cheese with Roasted Veggies

10
10
10
SP
358 Cals 20 Protein 49 Carbs 11 Fats
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Yield: 8 Servings
COURSE: Dinner
CUISINE: American
Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.

Ingredients

  • 1 organic pie pumpkin, about 28 ounces OR 1 (15 ounce) can organic pumpkin puree
  • olive oil cooking spray
  • 16 ounce cauliflower florets, cut into 1-in. pieces
  • 16 ounce quartered Brussels sprouts
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon kosher salt
  • 12 ounces gluten-free or wheat rotini pasta, I used Delallo*
  • 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, I used Cabot 50%
  • 4 ounces fresh grated Gouda
  • 2 tablespoons fresh grated parmesan
  • Kosher salt
  • pinch nutmeg
  • fresh pepper to taste

Instructions

  • Preheat the oven to 400F°. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.
  • Toss cauliflower and Brussels sprouts with olive oil, and season with salt. Spread in an even layer on the prepared baking sheet.
  • If you are roasting the pumpkin yourself, cut the top of the pumpkin as you would if you were carving a jack-o-lantern. Then cut it in quarters. Scoop out the seeds (if you wish to make roasted pumpkin seeds, rinse and lay them out on a baking sheet overnight to dry out). Place the pumpkin on the prepared sheet pan and roast with the other veggies in the oven at 400°F for 35 to 37 minutes, stirring the vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges and the pumpkin is soft if pierced with a knife.
  • Remove the vegetables and pumpkin from the oven, and when cool enough to handle, remove the pumpkin from the skin. This will come off easily. Discard the skin and place pumpkin in a food processor. Puree until smooth, adding water by the tablespoon if needed about 3 tablespoons until smooth.
  • While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
  • Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 4 to 5 minutes until it thickens slightly. Season with 3/4 teaspoon salt, nutmeg and pepper.
  • Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and parmesan and mix well until melted. Add the cooked macaroni and mix well, fold in the roasted vegetables.

Notes

*Check labels for gluten-free

Nutrition

Serving: 11/4 cups, Calories: 358kcal, Carbohydrates: 49g, Protein: 20g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 457.5mg, Fiber: 7g, Sugar: 8g
Blue Smart Points: 10
Green Smart Points: 10
Purple Smart Points: 10
Points +: 10
Keywords: Pumpkin Mac and Cheese, Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts, pumpkin mac n cheese, Pumpkin Macaroni and Cheese

Recipe created in partnership with Delallo Foods, a brand I love and use in my kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




183 comments

  1. This was amazing! Some pole commented that it was bland. I seasoned my veggies with salt, pepper, garlic, and an onion seasoning blend I have. I used lots of pumpkin in it. That helped make it thick. I would absolutely make this again!

  2. My family thought this dish was okay, did not think it was worth repeating. Tasted somewhat bland. Agree with other reviewer that mentioned pumpkin and cheese did not really go well together. It was quite labor intensive for a weeknight meal, lots of dishes to wash afterward.

  3. Gosh, I hate to say this, but this was just ok.  I love roasted veggies on anything, but I think maybe it was the combo of pumpkin and cheese that didn’t taste right to me.  But I love Skinnnytaste recipes 99% of the time, so not a biggie.  Probably just my taste buds.  

  4. Me and the kids all loved this! My husband however requested I never make it again! 😳 
    Hey, you can’t please everyone 😉 

  5. What a wonderful blend of flavors.  Perfect for fall!!  Added a little bit of baby spinach that I had in the fridge.  This will definitely be made again, and I look forward to trying it with butternut squash.  Thank you for taking your time and posting such great recipes.  My family and I appreciate it so much!!!

  6. If  your mind thinks  creamy, buttery, cheesy goodness when it hears “mac n cheese” then this isn’t the recipe.  IMO this was just ok.  there seemed to be something missing, maybe garlic? or add sausage?.  although there it’s macaroni & cheese, it’s really a pumpkin pasta casserole with roasted veggies.  sorry about that.  usually love all the recipes. 

  7. Ok, hate to be a Debbie Downer but my husband and I did not like this recipe.  We love macaroni and cheese (who doesn’t?) and most things pumpkin.  The vegetables came out delicious and perfectly roasted from the oven.  They became mush in the macaroni and cheese.  The pumpkin flavor with the pinch of nutmeg gave the whole dish a strange taste and consistency.   It was clearly not worth the effort and expense.  Bottom line:  I will make macaroni and cheese in the future with what make it taste great namely that being the pasta and the cheese! ☹️

  8. I want to make this this week, but can’t find Cabot 50%. What would you suggest in its place?

  9. This was amazing!! Will it freeze? I have a 7 month old and living for all things that will freeze. 

  10. My seven year old (the picky eater of the family), took one bite and shouted, “ARE YOU KIDDING ME?!?” She gave this dish 1000 points out of 20. 

  11. Just purchased yourair fryer–LOVE IT!!!

  12. My entire family loves this recipe We do add sliced chicken sausage to the pan as well We brown in first in the cast iron skillet, then add to the cheese sauce and pasta. My daughter would eat it everyday if we let her. She has the leftovers for breakfast, not wanting to wait for lunch.

  13. Made this on Thanksgiving yesterday for my vegetarian niece. Good thing I made a big pot because everyone else dug in too!  Subbed broccoli and cauliflower because I had also made Gina’s  Roasted Brussels Sprouts and Butternut Squash with Thyme.  Excellent!

  14. For Thanksgiving I am making this as a special side for my vegetarian niece.

    Does this work well made a day ahead?  If so, what is best way to reheat without it drying out?

    Thanks 

  15. This was so delicious! I made a few adjustments: used whole grain penne noodles, used broccoli, unsweetened cashew milk instead of fat free milk, didn’t use Gouda cheese, and then added some Italian chicken sausage. It was so creamy and so delicious. I was a little nervous that it wouldn’t thicken up but it turned out properly. Will absolutely make this again and again. 

    • Made this a second time and it was still soooo good! Left out the chicken sausage this time and instead added a bag of spinach. I love how creamy the pumpkin puree makes the sauce.

  16. this was delicious and so filling! I am officially back on weight watchers online (day 3) and getting used to the hunger pangs – this definitely hit the spot.

  17. Soooo delicious!  I made this tonight for the family, and I put the roasted veggies in the food processor for a quick chop before adding them into the pasta.  It helped my picky veggie eaters to not be able to push their veggies to the side, and they ate it up with plenty of compliments!  It reminds me of your broccoli-pasta-sausage dish,  which is one of our favorite go-to dinners.  Absolutely delicious!!!! 

  18. Hi! Do you think this could work just as well with butternut squash? Thanks!

  19. This recipe is outstanding! I will never make Mac & Cheese another way again. The Gouda cheese really makes the dish. And  for those asking,, you can’t taste the pumpkin. 

  20. This recipe was delicious, but I definitely struggled getting it to come together at the end. For whatever reason, my pumpkin would just not puree in the food processor. It needed probably over half a cup of water and very patient blending (with plenty of mixing).

    Then, like some of the other commenters said, the final product was also very, very thick. I added at least another half a cup of broth and it was still incredibly thick. The additional stirring was detrimental to the structural integrity of my noodles, or I would have kept going.

    But despite the fact that it is thick glop, it tastes amazing. I love your mac and cheese, Gina. If I ever make this again, I’ll start out with a full cup of broth right off the bat. And I probably won’t go through the effort of roasting my own pumpkin, though it definitely adds a depth of flavor that is wonderful in this dish.

  21. Hi Gina! Instead of pasta, would using spaghetti squash work? I would plan on finishing it off in the oven  to make of more of a baked “Mac” and cheese.

  22. I made this for an Octoberfest party and it was a huge hit and I must say very delicious!

  23. A good fall twist on Mac & Cheese. My kids and husband liked it and I thought it was pretty good but not amazing. I liked the addition of the roasted veggies, but it was a little bland and the texture was slightly off on the sauce. Also a bit time consuming for the result.

  24. Amazing fall dinner! I veganized it by using daiya cheeses, plant-based butter, and almond milk and it was sooo good! Creamy and perfectly balanced. Definitely making this again throughout pumpkin season.

  25. Has anyone tried adding a bit of sage? I feel it always is so yummy with fall flavors but I don’t want to upset the recipe if it would throw things off. Very excited to make this tonight!

  26. So delicious! I just had leftovers from dinner last night in my lunch today and I was scraping the bowl! No pumpkin taste at all! Just creamy, cheesy and yummy. The best part is my husband came home late last night and ate a big bowl and had no idea there was pumpkin in it at all (still haven’t told him) I will use a sharper cheddar next time, I only had medium when I made it.
    I read a few low star comments and almost didnt try it. If you are on the fence, the only way to know if you’ll like it is to give it a try 🙂

  27. Ok, I love this recipe so much that I have to comment a second time! It was enough food for multiple meals. My husband was disappointed that I ate some of it for lunch, because that meant he got less! I would definitely make it again. It held up well as leftovers. (I never feel like traditional mac & cheese is quite as good the next day.) I don’t normally eat GF, but I made this with GF noodles made from pea flour, because it has more protein than regular wheat noodles. We have made things similar to this in the past. It’s also good with different combinations of veggies, such as mushrooms and steamed cauliflower, rather than roasted cauliflower, Brussels sprouts, and pumpkin. For picky eaters, you can definitely puree the cauliflower. It breaks down and hides nicely, just like pumpkin. I doubt that would work quite as well with Brussels sprouts, although I haven’t tried it.

  28. Lots of work (90 min start to finish), but oh so worth it!

  29. Excellent! My 15 year old son doesn’t eat pumpkin or sweet potatoes, he had second helping and asked would i make it again 🙂

  30. Thank you for this question. I would’ve bought the huge one..lol

  31. Hi Gina!

    I know this sounds silly….but when you measure 12oz of pasta, do you measure the weight of it on a scale, or using a measuring cup? Do you measure the cheese the same way? I measure the cheese by putting it on my scale until I get 5oz of cheese….Is that right? Do I do the pasta the same way?

  32. This was so delicious! We added spicy chicken sausage! Thanks Gina!

  33. My husband and I and his 19 year old brother really liked this! Both said they would eat it again. Thanks for the great recipe!

  34. Is it possible to freeze the leftovers? Looking back I should have halved the recipie… I have so much left…

  35. I would give this 10 stars! 

  36. Oh my, this is delicious. The roasted veggies give it such a great nutty flavor. Wonderful. 

  37. That was DELICIOUS! It was creamy and rich with wonderful flavor. My picky 9 year old made it with me and devoured it. I did roast the Brussel sprouts and broc, but I kept them separate from the mac & cheese. We will certainly make it again and enjoy the leftovers tomorrow!

  38. I’m planning to make this dish tomorrow and have a brand new instant pot.  Has anyone adapted the recipe for either the pressure cooker or slow cooker?  Thanks to everyone for your ideas and reviews.

  39. This has become a staple at our house. We just love it! When my daughter found out that I had it on the menu for this week she asked me to please make it on a night when she could be here to enjoy it.

  40. Really liked this recipe! Can’t really taste the pumpkin at all, it was just super creamy!

  41. Another amazing meal!
    Thanks again!
    I used canned pumpkin, different noodles, broccoli and cauliflower (no Brussels) and it turned out amazing! Husband loved it!

  42. I can’t believe how much I love this. I’m not a big mac and cheese fan in the first place, but I had a friend rave about it (she used spaghetti squash instead of pasta!) so I had to give it a shot. I used Barilla GF Rotini and it came out great. I’m just finishing up my lunch portion at work and I’m so sad it’s gone. What a fun meal! I think next time I will roast my veggies with a little cayenne for a kick.

  43. Has anyone tried to purée all the veggies so to “hide” them from picky kids and husbands? I’m wondering if it would effect the flavor?

  44. Gina, I just wanted to write to say thank you! my husband and I are a big fan of yours. We have purchased your books a literally your recipes are part of our weekly meals plan every week! thank you for keep posting amazing and yummy recipes. My kids love them too…I made this pumpkin mac and cheese and it was delicious, my 6 year couldn’t stop saying mom I loveeee this.. 😉

  45. My family is in love with this recipe! Our 3 & 4 year old boys cannot get enough of it! Thank you!

  46. I just made this for dinner. It is delicious! I was a little worried about the pumpkin tasting overpowering (like pumpkin oatmeal), but it doesn’t.. If I wouldn’t have known there was pumpkin in the recipe, I don’t think I would have been able to point it out.

  47. Gina, this is what I just shared on my FB timeline: I was prepared to think this was just okay. I had veggies to use up and thought this sounded somewhat healthy. It was delicious! I halved it for the two of us, and we’ll eat the leftovers tomorrow. Even Bob said he liked it and would eat it again, and he doesn’t like much!

    You never disappoint.

  48. how would you substitute the cheese with nutrional yeast?

  49. Oh Gina, this was amazing! The texture was rich and creamy, and the flavor was so unique. This is definitely a keeper.

  50. i just started cooking again and Gina’s recipes are always a go-to. This was my first one last night and it was great. The veggies were a welcome addition to the creamy dish. It wasn’t overwhelming for someone whose stomach doesn’t love cheese but loves mac and cheese flavor. Added some cayenne for a little heat- leftovers were great the next day. Many of my coworkers want to try this recipe now. Thanks Gina!

  51. Delicious! I subbed broccoli for the brussels since my family doesn’t care for them. I went heavier on veggies and lighter on pasta. Next time I could see adding some roasted mushrooms too. Really good and makes great leftovers too.

  52. I was wondering if I’d be disappointed because it looks just like the mac-and-cheese from the grocery deli case and therefore expect that taste. So it was even better than I was hoping for.  I used a 32 ounce bag of cauliflower “rice” in place of both the cauliflower and Brussels sprouts. I sautéed the “rice” in a pan first and skipped the roasting (although I could have also put it into the oven).  My stomach is SOOO happy right now. I wanted just comfort food for dinner and I got veggies in, too. 

  53. I knew this would be good because Gina wrote it, but I never would have imagined it’d get may veggie hating 1 1/2 year old to gobble it up. Thank you for making tonight a mommy success.

  54. Pretty disappointed in this one, I followed the receipt but there was very little if any flavor, very bland. I was looking forward to it but not sure what the problem was

  55. I made this last night. It was delicious. I overcooked about half of the veggies, but only because I’m new at roasting AND have a new oven…bad combo. I used coconut almond milk…shhh…the husband didn’t notice.

  56. I have picky toddlers that I have to sneak veggies into. I pureed the veggies into the cheese sauce and we all loved it! 

  57. I really enjoyed this, had it tonight for a Halloween dinner 🙂 Flavor was awesome – the only thing that I did differently was to add the pumpkin to the liquid in my pot, and then use an immersion blender. Worked great and saved me having to wash my blender or food processor! I was so pleasantly surprised with how the roasted veggies worked with the pasta, both taking on a similar flavor/bite that just made it feel like more traditional mac & cheese. Thanks for another winner Gina and happy Halloween!

  58. I made this last night and it was sooo good! My four and eight year old kids ate their bowls clean! Thanks for providing such incredible recipes!

  59. Is this freezeable??

  60. Was so nervous making this that I’d hate the pumpkin taste but it came out amazing! My fiancé who was super skeptical loved it and even my 6yr old liked it! 

  61. This looks so good! Unfortunately my body can’t really process milk. Would the recipe work if the milk was swapped out for plain yogurt?

  62. Hi. Love your site and recipes. Thank you!
    I put this recipe through my Weight Watchers recipe builder and got 7 points per serving rather than 10. Any idea why?

    • You did use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  63. Oh. My. Goodness! I made this last night with a few adjustments. I didn’t have enough grated cheese so substituted 4oz of cream cheese with garlic. I sprinkled some breadcrumbs and the parmesan on top and baked it and my fiance just loved it! He devoured 3 portions!!! It was creamy and cheesy and a little heat from some chilli flakes I added went perfectly. I’ve yet to find a recipe I don’t love yet! Thank you Gina from the UK!

  64. Any suggestions on the type of GF flour to use? I’ve never maduxr sauces with gluten free flour so wondered what type works best to thicken sauces.

  65. I made this earlier this week when I was craving comfort food on a cold rainy day. I used canned pumpkin instead of fresh. I loved the taste and creaminess of this dish. I had to roast the veggies a little longer than suggested but I know everyone’s oven is different. This will happily Ben a repeat in the colder months. This doesn’t taste like pumpkin so don’t let the ingredient deter you! 

  66. Made this last night and it was great! I used a little less broth so the texture was a bit more structured vs. soupy and it was wonderful. My husband LOVED this.

    Next time I’ll try and bake it. I was curious if it would bake, and reading through some reviews above I see that it came out great for other cooks.

    Thank you for sharing!

  67. I made this a few nights ago – only thing was I had no pumpkin and no  canned pumpkin – but I had leftover Butternut Squash soup… so I used that as the base, added the ingredients, including some fried onions – genius recipe. Husband hardly noticed there was no meat and had two servings… 
    will become the go-to recipe for Mac and Cheese now. 

  68. I made this tonight and it was so good!! I added some shredded chicken and it went perfectly.

  69. I knew I would love this recipe as soon as I saw it and it did not disappoint! I couldn’t get my picky boyfriend to go for this one but that’s okay, I didn’t expect he would like it (and more for me)! I added spicy Italian sausage and used mozzarella because I didn’t have any Gouda and it was perfect. I will make this again!

    Thanks Gina!

  70. I added a little bit of ground cumin and coriander to the veggies when roasting- added a nice flavor!!  

  71. This is delicious. The whole family loved it…even the picky two year old. It tastes creamy without being overly rich. Will definitely make this again. Thanks Gina!

  72. We just had this tonight. If I hadn’t told everyone there was pumpkin in it, no one would have known. I was REALLY nervous because it seemed like A LOT of pumpkin to dump into the rue. It looked (and smelled) like straight pumpkin in the pan. Somehow, once you add the cheeses and seasoning it tastes great. The extra plus was my children who don’t like Brussels sprouts actually ate them in this because they said they only tasted like cheese. Win win!
    Btw I didn’t have Gouda but I did have Gruyere so I subbed that in. Everyone loved it. 

  73. This was amazing! My kids love Mac and cheese and this recipe is my new favourite! The whole family loved it… will be making it over and over again – my new go to!

  74. I am unclear from the recipe how much pumpkin purée to use. I am using a fresh pie pumpkin. Thanks!

  75. Just made this recipe and it is delicious! I used canned pumpkin from TJ’s and it is not overpowering at all. I forgot to add Gouda so I just added a little more grated cheddar and parmesan. I personally like my mac n cheese with some spice to it, so I added grated pepper and some Sriracha sauce. Perfect for a fall evening! 

  76. can i use almond milk instead of regular milk? Thanks!

  77. Naive question. If I’m using canned pumpkin…1. I skip roasting? 2. I skip puréeing in the blender? Thanks! 

  78. I made this for dinner tonight, it is so good!!!!

  79. Hi, can I use cream instead of broth. My daughter has an intolerance to garlic so I need to make my own broth. Unfortunately I don’t have any on hand.
    Laura

  80. What can I use instead of the cauliflower.

  81. This is delicious! All of my kids loved it (ages 1, 4, 11) & husband! Perfect fall weeknight meal. I saved a little time with canned pumpkin.

  82. Oh my goodness!  This was amazing!  My whole family loved it!

  83. Hi Gina! Just had this for dinner, loved the flavors and especially the pumpkin sauce! However, my noodles (I used the same as you did in the recipe) turned out very sticky and kind of turned into a gloopy mess! The flavors were so delicious, I would love to try again… any tips for helping the Delallo gluten free pasta turn out better?

  84. So yummie, perfect for fall! For 4p, we only used 50 gm of reduced fat cheddar for the cheese, used canned purred (lazy) and some other minor modifications and ends with only 7 SP for a big plate of comfort food.

  85. I actually used half the amount of cheese and it was still really rich and delicious. (Also added some chilli spice instead of nutmeg which gave it a lovely kick). I could see reducing the pasta and increasing the veggies for fewer points/cals/carbs and it still being really good. Great recipe once again, thanks Gina!

  86. I made this and liked it a lot. Unfortunately my toddler and husband both rejected it and wouldn’t eat any – not sure what the issue was. I added roasted carrots and cauliflower (no brussels). Will make a half recipe for myself in the future 🙂

  87. This was so good! My husband was extremely skeptical of the pumpkin but it’s very subtle and the cheese flavor is amazing. Very versatile recipe too.

  88. Delicious!! Originally made this for my vegetarian daughter-in-law.   It was so good that I had to make another for us!

  89. Thank you for the delallo deal! Just stocked my pantry with tons of pastas, pizza dough starters, and sauces!

  90. The whole family loved this recipe. I used canned pumpkin. I make your baked mac and cheese with the broccoli all the time, so this was a very easy modification. The gouda is a great addition. Thanks again for a wonderful meal idea that is loved by the family and healthy!

  91. Can you use frozen cauliflower or will the texture be off?

    • I would use fresh

    • I have roasted frozen cauliflower before – just put a cooling rack on top of a cookie sheet and spread frozen cauliflower that has been spritzed with olive oil evenly. Also make sure oven is preheated to 400…it took about 30-35 min in my oven, just keep an eye on it. The cooling rack is like a convection oven and the frozen cauliflower roasted up nicely.

  92. I made this tonight. The flavors are good. We like the roasted veggies with pumpkin. However it seemed to thick. I don’t think the texture was quite right. I measured carefully with my scale so not sure. Anyone else have trouble with consistency ?

    • Interesting, mine was less thick. Perhaps a little more liquid would help.

    • Mine was also really thick. Not like the pictures. Still really good though! I wasn’t good about measuring though. I eyeballed all the liquids and cheese so I imagine that’s why. Thanks for the recipe Gina!!

  93. Has anyone tried this with tofu Shirataki noodles?

  94. What meat would you suggest adding? My husband will complain if I make a vegetarian meal! I was thinking pancetta, but maybe there’s something better? Thanks! This looks delicious and I cannot wait to try it!

  95. I made this last night adding a little crumbled bacon, and our entire family enjoyed it- including a picky pre-schooler, and some toddlers! Like your daughter, our boys opted out of the veggies but it was great knowing they were still getting pumpkin mixed into the cheese sauce. They also were willing to try some of the veggies because the cheese sauce was so good!! I have only had Brussels sprouts shaved, so I wasn’t sure how they would taste in a larger roasted quarter, but they were honestly delicious!! This is definitely a make again dinner!!

  96. What other veggies would go well with this? I love broccoli and cauliflower, but my boyfriend doesn’t like those…I still want to put some veggies in it though!

  97. What are the points for just the sauce?  Thinking of eliminating pasta and just using that over chicken or veggies

    • Sorry, I don’t have that handy.

    • I was thinking of replacing the pasta with chicken too! Even GF pasta is too high carb for me.

    • Hi.  If you are on WW I believe you can enter the ingredients into their app to get the points.  I am not currently on WW (although I should be!), otherwise I’d help you out 🙂

      I have not made this recipe yet, but have purchased all of the ingredients to do so and look forward to making it.  

  98. Not a big fan of Brussels sprouts. What would be a good substitute?

  99. Can I just use the light cheddar if I don’t want to do Gouda? Or will it modify the taste too much?

    • I forgot the gouda and just used 8oz of reduced fat sharp cheddar. It worked great but I think the gouda would add some more to the flavor.. However, I calculated the points with 8 oz reduced fat sharp cheddar and only 1 tbsp. of parmesan and it was only 6sp per serving. I just didn’t plan my grocery trip well 🙂 I also think I may add some red pepper flakes next time. But I loved this and will make it again.

  100. I am so excited to try this I love anything pumpkin.. What other veggies could I use in this my husband and I do not like  cauliflower. Thanks for all of your recipes you keep me on track with my diet.

  101. Hello Gina, can I use butternut squash instead?

  102. I just bought a few cans of squash this week! It will be great in this recipe. What a good football watching supper.

  103. This looks amazing!! 

  104. Hi Gina,
    Sounds delicious! My neighbor eats gluten free. Does this freeze well so that I could also give her a frozen dinner to eat another week? She loves me to give her leftovers.

  105. HI Gina,
    Do I use the pumpkin they sell for craving jack O’ lanterns?? This might sound like a dumb question but I am new to all of this?

    thanks in advance for your answer, Annie

    • Hi Annie, no they is actually a “pie pumpkin”, it is different that the jack-o-latern pumpkin. You could ask in the produce section if they carry them.

      • Canned ‘pumpkin’ is actually a squash. Pretty close to butternut I believe. Although I have made pumpkin pie with Jack-o-lantern guys and the pies are pretty similar. What we consider the seasonal pumpkin flavour as Americans is really the spice mix!

  106. Could you use butternut squash instead of pumpkin?

  107. Could you bake after mixing everything together? I always bake Mac and Cheese but don’t want it to ruin the veggies 🙂

    • Caroline,
      I was wondering the same.  I just put this dish together and am going to bake it.  I’ll let you know how it turns out.  BTW, the sauce tastes AMAZING!  I roasted the pumpkin, instead of using canned, and I think it made for a delicious sauce!  

    • Update:  I added some breadcrumbs Andy baked it for about 25 minutes at 350 degrees.  It was delish!

  108. Does this taste of pumpkin puree, or is the pumpkin for texture and creaminess?

    • I am wondering the same… My husband isn’t much into pumpkin flavor but I love this idea :)!

      • We just had this tonight. If I hadn’t told everyone there was pumpkin in it, no one would have known. I was REALLY nervous because it seemed like A LOT of pumpkin to dump into the rue. It looked (and smelled) like straight pumpkin in the pan. Somehow, once you add the cheeses and seasoning it tastes great. The extra plus was my children who don’t like Brussels sprouts actually ate them in this because they said they only tasted like cheese. Win win!

    • Have you never had a pumpkin sauce before? Here’s an idea. It’s called pumpkin. What do you think it tastes like?

      • Wow…such a rude response!  It’s always interesting to see how some people can struggle even with basic human interaction.   I’m looking forward to making this recipe while also keeping in mind to be kind and positive whenever possible. (Unless someone needs to be called out!) 🙂

      • Often times ingredients will take on other flavors when mixed together so it is a very reasonable question.

      • Also thank you Sarah Belle, I completely agree.

      • Sounds like someone (Arely) is a sour puss and needs some pumpkin mac and cheese to make their day better!

    • Jessica, the pumpkin flavor isn’t over powering at all, it adds a really nice flavor and creaminess.   It’s not like eating pumpkin pie at all!  The bright flavors of the brussels sprouts and cauliflower definitely compliment the other flavors.  Enjoy!

    • I just made this last night and I was thinking the same thing beforehand. The Gouda and cheddar cheese cancels out the pumpkin taste and it just makes it more creamy! 

    • I don’t like pumpkin either but this looked so good I kinda wanted to risk it, and I was curious if anyone else had asked, and got answers to, the same question I had. Considering all the responses (except for that rude one) I think I will give it a try. Thanks for asking Jessica!

  109. Just made this for dinner–delicious!!!!

  110. Can I use almond milk in place of fat free milk?

  111. Hi Gina! What’s the calorie count on this? this is so perfect for meatless monday!