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Pumpkin Mac and Cheese with Roasted Veggies

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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

Pumpkin Mac and Cheese with Roasted Veggies

4.66 from 32 votes
11
Cals:358
Protein:20
Carbs:49
Fat:11
Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.
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.
Prep: 5 mins
Cook: 45 mins
Total: 50 mins
Yield: 8 Servings
Serving Size: 1 1/4 cups

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.

Last Step:

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Notes

*Check labels for gluten-free

Nutrition

Serving: 1 1/4 cups, Calories: 358 kcal, Carbohydrates: 49 g, Protein: 20 g, Fat: 11 g, Saturated Fat: 6 g, Cholesterol: 33 mg, Sodium: 457.5 mg, Fiber: 7 g, Sugar: 8 g

Categories:

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

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191 comments on “Pumpkin Mac and Cheese with Roasted Veggies”

  1. Avatar photo
    Catherine Jean

    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.

  2. 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!

  3. 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 

  4. 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. 

    1. 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.

  5. 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.

  6. 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!!!! 

  7. 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. 

  8. 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.

  9. 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.

  10. Avatar photo
    Laurie St. Clair

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

  11. 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.

  12. 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.

  13. 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!

  14. 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 🙂

  15. 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.

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

  17. 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?