If you’re craving a cozy, vibrant meal that feels like a warm hug on a chilly evening, this Pumpkin Mac and Cheese with Roasted Veggies Recipe is pure comfort in a bowl. Creamy, cheesy pasta gets a subtle sweetness and golden color from pumpkin puree, while roasted broccoli and butternut squash add layers of flavor, texture, and nourishment. This dish manages to be hearty yet not heavy, and it’s just as perfect for a weeknight dinner as it is for impressing guests at a fall gathering. Trust me, one bite and you’ll want to make this Pumpkin Mac and Cheese with Roasted Veggies Recipe all season long.
Ingredients You’ll Need
This recipe comes together with a handful of simple yet essential ingredients, each working its magic to create bold flavor, velvety texture, and gorgeous color. Don’t skip any of the components — together, they make this dish truly memorable!
- Elbow macaroni or pasta of choice (8 oz): The classic base that soaks up all that luscious pumpkin cheese sauce.
- Chopped broccoli florets (2 cups): Adds vibrant green color and a satisfying crunch after roasting.
- Diced butternut squash (1 cup): Sweet, tender, and slightly caramelized in the oven for depth of flavor.
- Olive oil (1 tablespoon): Helps those veggies roast to golden perfection.
- Salt and pepper to taste: Essential for seasoning both the veggies and the cheese sauce.
- Unsalted butter (2 tablespoons): The start of a classic roux, lending richness to the sauce.
- All-purpose flour (2 tablespoons): Thickens the sauce to creamy, dreamy consistency.
- Milk (1 1/2 cups): The liquid base for a silky cheese sauce — whole milk is extra luxurious, but any type Main Course.
- Pumpkin puree (1 cup): The star of the show, adding color, nutrition, and subtle sweetness.
- Garlic powder (1/2 teaspoon): A little punch of savory flavor to round out the sauce.
- Onion powder (1/2 teaspoon): Adds depth without overpowering the pumpkin’s delicate taste.
- Nutmeg (1/4 teaspoon): Just a pinch brings out the earthy autumn flavors in the pumpkin.
- Smoked paprika (1/4 teaspoon): Lends a gentle smokiness that pairs beautifully with the cheese and veggies.
- Salt (1/2 teaspoon): For perfectly seasoned sauce.
- Black pepper (1/4 teaspoon): A touch of heat to balance the dish.
- Shredded sharp cheddar cheese (1 1/2 cups): Melty, tangy, and utterly classic in mac and cheese.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty finish to the sauce.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast the Veggies
Start by preheating your oven to 400°F. Toss the chopped broccoli and diced butternut squash with olive oil, salt, and pepper right on a baking sheet for easy clean-up. Spread them out in a single layer and roast for 20 to 25 minutes, stirring halfway through, until they’re tender and sport those irresistible golden-brown edges. The caramelization is key — it adds sweetness and depth that make this Pumpkin Mac and Cheese with Roasted Veggies Recipe extra special.
Step 2: Cook the Pasta
While the veggies roast, bring a large pot of salted water to a boil. Cook your elbow macaroni (or any favorite short pasta) until just al dente, following package directions. This ensures the noodles stay toothsome even after being coated in sauce. Drain the pasta and set it aside — don’t rinse, as you want the sauce to cling to every curve.
Step 3: Make the Pumpkin Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about a minute to cook out any raw flour taste, forming a smooth roux. Gradually pour in the milk, whisking all the while, until the mixture is smooth and just beginning to thicken, about 3 to 4 minutes. Stir in the pumpkin puree, garlic powder, onion powder, nutmeg, smoked paprika, salt, and black pepper. Lower the heat, then add the sharp cheddar and Parmesan cheeses, stirring until everything is melted and the sauce is creamy and glossy. This is where the magic of the Pumpkin Mac and Cheese with Roasted Veggies Recipe really shines.
Step 4: Combine Everything
In a large mixing bowl (or the pot you cooked the pasta in for less dishwashing!), add the cooked pasta, roasted veggies, and pumpkin cheese sauce. Toss everything together until the noodles and veggies are enveloped in that velvety, golden sauce. If you love things extra cheesy, you can sprinkle in a bit more cheddar at this stage.
Step 5: Serve Warm and Enjoy
Spoon the finished Pumpkin Mac and Cheese with Roasted Veggies Recipe into bowls while it’s still hot and gooey. If you want to go the extra mile, see below for ideas on garnishes, sides, and creative presentations!
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
A little finishing touch can take this dish from comforting to absolutely crave-worthy. Try a sprinkle of fresh chopped parsley, a dash of smoked paprika, or even a handful of toasted breadcrumbs for crunch. If you’re a cheese lover, a little extra Parmesan or cheddar melted on top is always welcome.
Side Dishes
Since this Pumpkin Mac and Cheese with Roasted Veggies Recipe is hearty on its own, keep sides simple and fresh. A crisp green salad with a tangy vinaigrette or a platter of sliced apples and pears brings brightness and balance to the meal. For a family feast, add warm, crusty bread to scoop up every last drop of sauce.
Creative Ways to Present
For a fun twist, serve individual portions in small casserole dishes or ramekins, topped with extra cheese and broiled until bubbly. Hosting a party? Spoon the mac and cheese into hollowed-out mini pumpkins for a festive touch. Or bring it to a potluck in a big, beautiful baking dish — it’s guaranteed to be a hit wherever it goes.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Pumpkin Mac and Cheese with Roasted Veggies Recipe keep well in an airtight container in the fridge for up to 3 days. The flavors meld even more as it sits, making it a delicious next-day lunch or quick dinner.
Freezing
If you want to freeze leftovers, let the mac and cheese cool completely, then transfer to freezer-safe containers. It will keep for up to 2 months. For best texture, defrost overnight in the fridge before reheating — the sauce may thicken, but a splash of milk can easily revive its creaminess.
Reheating
To reheat, warm portions gently on the stovetop or in the microwave, stirring in a little milk if needed to loosen the sauce. If you’re reheating a large batch, cover with foil and bake in a 350°F oven until hot throughout. The roasted veggies and cheesy pumpkin sauce hold up beautifully to reheating, so you never have to worry about leftovers being anything less than delicious.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is convenient and provides the perfect smooth texture and subtle sweetness for the Pumpkin Mac and Cheese with Roasted Veggies Recipe. Just make sure you’re using plain pumpkin puree, not pumpkin pie filling.
What other vegetables can I add or substitute?
Feel free to get creative! Roasted cauliflower, carrots, zucchini, or even Brussels sprouts make fantastic additions or swaps in this Pumpkin Mac and Cheese with Roasted Veggies Recipe. Just chop them into bite-sized pieces and roast alongside the broccoli and squash.
Can I make this gluten free?
Definitely. Use your favorite gluten-free pasta and substitute a gluten-free all-purpose flour blend for the roux. The result will be just as creamy and comforting.
How can I make this recipe vegan?
To make a vegan version, use plant-based butter, your preferred non-dairy milk, dairy-free cheddar and Parmesan, and double-check your pasta is egg-free. The pumpkin base is naturally vegan, so with a few swaps, you can enjoy a plant-based Pumpkin Mac and Cheese with Roasted Veggies Recipe.
Does this work as a baked casserole?
Yes! Simply transfer the mixed mac and cheese to a baking dish, top with extra cheese or breadcrumbs, and broil or bake at 400°F for 10 to 15 minutes until golden and bubbly. This gives a lovely crispy top that contrasts beautifully with the creamy interior.
Final Thoughts
If you’re looking for a dish that’s equal parts cozy, colorful, and absolutely irresistible, you can’t go wrong with this Pumpkin Mac and Cheese with Roasted Veggies Recipe. It brings together all the best flavors of fall with the comfort of classic mac and cheese. I hope you’ll give it a try and make it a staple in your own kitchen — it’s one of those recipes you’ll come back to again and again!
Print
Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Mac and Cheese with Roasted Veggies is a comforting autumn-inspired dish combining creamy pumpkin cheese sauce with tender roasted broccoli and butternut squash. It’s a delicious twist on classic mac and cheese, perfect for a cozy dinner or seasonal meal.
Ingredients
Pasta and Vegetables
- 8 oz elbow macaroni or pasta of choice
- 2 cups chopped broccoli florets
- 1 cup diced butternut squash
- 1 tablespoon olive oil
- Salt and pepper to taste
Creamy Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Roast Vegetables: Preheat the oven to 400°F (204°C). Toss the broccoli florets and diced butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
- Cook Pasta: While the vegetables roast, cook the elbow macaroni according to the package directions until al dente. Drain the pasta and set it aside.
- Prepare the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, ensuring the flour is lightly cooked but not browned.
- Make the Pumpkin Cheese Sauce: Gradually whisk in the milk until the mixture is smooth and begins to thicken, about 3 to 4 minutes. Stir in the pumpkin puree, garlic powder, onion powder, nutmeg, smoked paprika, salt, and black pepper. Reduce the heat to low and mix in shredded sharp cheddar and grated Parmesan cheese, stirring until fully melted and creamy.
- Combine and Serve: In a large bowl, combine the cooked pasta, roasted vegetables, and the pumpkin cheese sauce. Toss everything gently to coat the pasta and vegetables evenly with the sauce. Serve warm for a comforting meal.
Notes
- You can substitute or add other roasted vegetables like cauliflower, carrots, or zucchini to vary the flavors and textures.
- For a baked variation, transfer the combined macaroni and cheese mixture to a casserole dish, top with extra shredded cheese or breadcrumbs, and broil until golden and bubbly.
- Use low-fat milk or a milk alternative to reduce calories if desired, though this may slightly change the creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 410
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 50 mg
