Pumpkin Mac and Cheese with Roasted Veggies Recipe

I absolutely love how this Pumpkin Mac and Cheese with Roasted Veggies Recipe brings together the comforting creaminess of classic mac and cheese with the earthy sweetness of roasted pumpkin and vegetables. It’s a perfect dish when you’re craving something warm and nourishing, especially in the cooler months when pumpkin is at its peak. Trust me, you’ll find the flavors both familiar and delightfully new, making it a satisfying way to sneak in some veggies.

When I first tried this recipe, I was surprised at how the roasted cauliflower and Brussels sprouts added a subtle crunch and depth that elevated the whole dish. Plus, it’s versatile—you can make it gluten-free, swap veggies, or even add sausage to suit your taste. This Pumpkin Mac and Cheese with Roasted Veggies Recipe is definitely one I keep in my regular rotation because it’s cozy, wholesome, and always a crowd-pleaser.

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Ingredients You’ll Need

The ingredients for this Pumpkin Mac and Cheese with Roasted Veggies Recipe come together to deliver that perfect balance of creaminess, seasonal sweetness, and savory depth. I like to use fresh veggies when I can because roasting really intensifies their flavors, but canned pumpkin works great for convenience too.

• Organic pie pumpkin: Roasting your own pumpkin adds freshness, but canned puree is a great shortcut.
• Olive oil cooking spray: Helps the veggies roast up crisp without sticking.
• Cauliflower florets: Adds subtle nuttiness and texture when roasted.
• Brussels sprouts: Roasting caramelizes their edges, bringing out their natural sweetness.
• Olive oil: For tossing veggies and adding richness to the roast.
• Kosher salt: Enhances all the flavors without overpowering.
• Gluten-free or wheat rotini pasta: Rotini works perfectly to hold the cheesy sauce, but any small pasta shape is fine.
• Butter: Builds the roux base for the creamy cheese sauce.
• Minced onion: Adds a gentle savory flavor in the sauce.
• All-purpose or gluten-free flour: Thickens the sauce beautifully—be sure to cook it long enough to lose the raw taste.
• Fat free milk: Keeps the sauce creamy but lighter than heavy cream.
• Reduced sodium chicken or vegetable broth: Adds umami and depth to the sauce.
• Sharp Light Cheddar cheese: I love using Cabot 50% because it melts well with good sharpness.
• Gouda cheese: Brings creaminess and a mild smoky note.
• Parmesan cheese: Finishes the sauce with a salty, nutty kick.
• Nutmeg, fresh pepper: Just a pinch adds warmth and brightens the dish.

Variations

I love that this Pumpkin Mac and Cheese with Roasted Veggies Recipe is so flexible—feel free to experiment and make it yours. Over the years, I’ve tweaked the veggies or added proteins depending on what I have on hand, and it always turns out fantastic.

• Butternut squash swap: I replaced pumpkin once with roasted butternut squash and loved the sweeter, silkier sauce it created.
• Veggie alternatives: Swapping Brussels sprouts for roasted broccoli florets works well when you want a milder green veggie.
• Adding protein: Sometimes I add sautéed chicken sausage to turn this into a heartier meal my family really enjoys.
• Gluten-free option: Use gluten-free flour and pasta to keep it safe without losing the creamy texture.
• Baked mac and cheese: Once all combined, sprinkle breadcrumbs on top and bake for a golden, crunchy finish.

How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe

Step 1: Roast Your Veggies and Pumpkin

Preheat your oven to 400°F and line two rimmed baking sheets with foil sprayed with olive oil. Toss cauliflower florets and quartered Brussels sprouts with olive oil and salt, then spread them evenly on the sheets. If you’re roasting fresh pumpkin, cut it into quarters like you would for carving, scoop out seeds (set them aside if you want to roast them later), and place the pumpkin pieces skin side down on the sheet. Roast everything for about 35–37 minutes, stirring halfway through, until veggies are tender and lightly browned and the pumpkin is soft when pierced with a knife.

Step 2: Prepare the Pumpkin Puree

Once cool enough to handle, scoop the soft pumpkin flesh off the skin—it should come away easily. Puree it in a food processor until smooth, adding water by the tablespoon if needed to get a creamy consistency. This step really makes the sauce silky rather than chunky, which I love.

Step 3: Cook the Pasta

While the veggies roast, bring a large pot of salted water to boil. Cook the rotini pasta according to package instructions, omitting any added fat or salt for best texture. Once cooked al dente, drain the pasta and set it aside. I like to toss it with just a little olive oil so it doesn’t stick while I finish the sauce.

Step 4: Make the Cheese Sauce with Pumpkin

In a medium saucepan over medium heat, melt butter. Add minced onion and cook gently for about 2 minutes without browning—this softens the onion and sweetens it up. Sprinkle in the flour, stirring for another minute until it’s golden and smells nutty to cook out the raw flour taste. Slowly whisk in fat-free milk and broth, increasing heat to medium-high. Keep whisking until the sauce boils and thickens slightly, about 4 to 5 minutes. Season with salt, nutmeg, and pepper, then stir in your fresh pumpkin puree. Simmer just until heated through, about 2 minutes.

Step 5: Combine, Melt Cheese, and Fold in Veggies

Remove the sauce from heat and stir in your sharp cheddar, gouda, and parmesan until everything melts into a luscious, creamy blend. Then add the cooked pasta and carefully fold in the roasted cauliflower and Brussels sprouts. The mix of the soft pasta, cheesy pumpkin sauce, and roasted veggie bites tastes incredible. Serve warm and enjoy the comforting flavors!

How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe

Garnishes

I often top the finished dish with a sprinkle of extra parmesan and a bit of freshly cracked black pepper. Sometimes I add a few toasted pumpkin seeds for crunch and a little fresh thyme or parsley to brighten it up. These simple touches add texture and fresh notes that balance the creamy richness perfectly.

Side Dishes

This mac and cheese pairs well with a crisp green salad dressed in lemon vinaigrette or some garlicky sautéed greens like kale or spinach. I also like serving it alongside roasted chicken or pork for a heartier meal that’s sure to satisfy.

Creative Ways to Present

For special occasions, I’ve served this mac and cheese in individual ramekins topped with a crunchy breadcrumb topping and baked until bubbly and golden. It’s a fun way to elevate the dish and makes for a beautiful presentation everyone loves to admire before digging in.

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Mac and Cheese with Roasted Veggies in an airtight container in the fridge for up to 3 days. When you reheat it, adding a splash of milk helps restore the creamy texture since it thickens as it cools.

Freezing

This recipe freezes well—just portion it into freezer-safe containers, leaving some room for expansion. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the oven with added milk or broth to renew the sauciness.

Reheating

I find reheating over low heat while stirring frequently works best to prevent the sauce from separating. If reheating in the microwave, do it in short bursts, stirring in between, and add a little extra milk to keep it creamy and smooth.

FAQs

Final Thoughts

This Pumpkin Mac and Cheese with Roasted Veggies Recipe is one of those dishes that I keep coming back to because it’s both comforting and surprisingly veggies-packed. It’s the kind of meal that feels like a warm hug after a long day, nourishing and satisfying. I really hope you give it a try—you might discover a new favorite way to enjoy pumpkin beyond pies and lattes. Trust me, once you’ve tasted that creamy, cheesy sauce mixed with roasted autumn veggies, you’ll be hooked just like my family is.

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