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
Scale
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
