If comfort food had a seasonal upgrade, this Pumpkin Mac and Cheese with Roasted Veggies Recipe would be it: creamy, cheesy pasta snuggled in a warmly spiced pumpkin sauce, crowned with golden roasted broccoli and butternut squash. Every bite delivers familiar nostalgia and a playful autumn twist, making it ideal for cozy nights in or lively holiday gatherings. It’s vegetarian, robust, and downright delightful—the kind of dish you’ll want to revisit all season long!
Ingredients You’ll Need
The ingredients for this Pumpkin Mac and Cheese with Roasted Veggies Recipe are pantry-friendly yet purposeful, making the flavors pop while keeping prep refreshingly easy. Each item brings something special to the table: rich creaminess, vibrant color, or that irresistible cheesy pull you crave in mac and cheese.
- Elbow Macaroni (8 oz): The classic noodle for maximum sauce cling, but feel free to swap in your favorite shape for some extra fun.
- Pumpkin Purée (1 cup): Silky and subtly sweet, this is the secret to a golden, bright sauce with extra nutrients.
- Shredded Sharp Cheddar Cheese (1 1/2 cups): Bold cheesy flavor and a gooey melt factor—don’t skimp here!
- Grated Parmesan Cheese (1/2 cup): Adds a salty, umami punch and depth that balances the pumpkin.
- Milk (1 cup, dairy or unsweetened non-dairy): Helps create a silky, pourable cheese sauce without overpowering the other flavors.
- Unsalted Butter (2 tbsp): For a luscious base and that classic mac and cheese essence.
- All-Purpose Flour (2 tbsp): Works in tandem with the butter to thicken your sauce just right.
- Garlic Powder (1/2 tsp): Adds a gentle, savory nudge without the chopping and mess.
- Nutmeg (1/4 tsp): One of pumpkin’s best friends! Its warmth makes the dish utterly comforting.
- Salt and Black Pepper (to taste): Essential for brightening up every bite—don’t forget a little extra for the veggies.
- Broccoli Florets (1 cup): Roasts up nicely for a bit of crunch and fresh green pop.
- Cubed Butternut Squash (1 cup): Sweet, nutty, and divine when roasted to caramelized perfection.
- Olive Oil (1 tbsp): For tossing the veggies so they roast up enticingly golden and tender.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast the Veggies
First, fire up your oven to 425°F (220°C). Toss the broccoli and butternut squash in olive oil, salt, and pepper—this lets them caramelize and intensifies their natural sweetness. Spread them out on a baking sheet so they roast (rather than steam) and pop them in the oven for 20 to 25 minutes, flipping halfway through for even browning. The edges should turn golden and gorgeous, tempting you to snack on them straight from the pan.
Step 2: Cook the Pasta
Meanwhile, get a big pot of salted water boiling and cook your macaroni just until al dente (the firmer texture stands up beautifully to the cheese sauce). Drain it well and set aside—you want the noodles ready the moment your sauce comes together, so everything stays hot and luscious.
Step 3: Make the Pumpkin Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour, whisking constantly to form a roux that will make your sauce thick and velvety. When the mixture smells nutty and looks pale golden (about a minute), slowly pour in the milk while whisking to chase away lumps. Let it simmer until slightly thickened—3 to 5 minutes is just right.
Step 4: Flavor and Finish the Sauce
Take the sauce off the heat and stir in the pumpkin purée, garlic powder, nutmeg, salt, and pepper. The kitchen will start smelling downright heavenly! Next, fold in the shredded cheddar and grated Parmesan until they’re melted and the sauce is glossy, creamy, and ready to make your taste buds dance.
Step 5: Assemble and Serve
Add the cooked pasta and roasted veggies right into the saucepan with your pumpkin cheese masterpiece. Stir gently but thoroughly—every noodle and veggie cube deserves a thick, cheesy coat! Dish it up immediately, while it’s bubbling and beautiful. This is the heart and soul of any comforting fall meal.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
Try a sprinkle of extra cheddar or Parmesan for melty richness, or scatter fresh herbs like chives or parsley for color and freshness. A dusting of smoked paprika or cracked black pepper can add a little something special, too.
Side Dishes
This Pumpkin Mac and Cheese with Roasted Veggies Recipe sings alongside a crisp green salad dressed with tart vinaigrette, or a simple platter of sliced apples and pears for a refreshing contrast. Warm, crusty bread also makes a satisfying companion if you want to go all-in on comfort food mode.
Creative Ways to Present
Spoon individual servings into cute ramekins and bake briefly with breadcrumbs on top for a festive, bubbly finish. Or serve in hollowed-out mini pumpkins for maximum autumn charm, perfect for dinner parties or a family movie night that needs a seasonal upgrade!
Make Ahead and Storage
Storing Leftovers
If you can resist eating it all in one go, leftovers of this Pumpkin Mac and Cheese with Roasted Veggies Recipe keep beautifully in an airtight container in the fridge for up to 3 days. The pasta soaks up more flavor as it sits, making it even cozier on day two!
Freezing
Want to save some “comfort” for later? Portion cooled mac and cheese into freezer-safe containers. It will keep for about 2 months. For best results, freeze before adding any fresh garnishes or breadcrumbs, and thaw overnight in the fridge before reheating.
Reheating
To bring leftovers back to their original glory, gently reheat on the stove with a splash of milk (to loosen up the sauce) and stir until everything is silky again. Microwave works too, just go slow and stir halfway through. If you add a cheesy topping, run it under the broiler for a few minutes for a bonus crispy finish.
FAQs
Can I use a different type Main Course
Absolutely! While elbows are traditional, short pasta shapes like shells, rotini, or fusilli are just as delicious—anything with plenty of nooks and crannies to catch that creamy sauce works great.
Is canned pumpkin okay to use?
Yes, canned pumpkin purée is perfect for this Pumpkin Mac and Cheese with Roasted Veggies Recipe. It’s convenient, smooth, and brings all the autumn flavor you want. Just double-check that you’re buying pure pumpkin, not pumpkin pie filling.
Can I add protein to this dish?
If you’d like a protein boost, try adding cooked and crumbled veggie sausage, rotisserie chicken, or even some sautéed mushrooms. Mix them in with the veggies before tossing everything together in the sauce.
How can I make it gluten-free?
Swap in your favorite gluten-free pasta, and use a 1-to-1 gluten-free flour blend in the sauce—you’ll get the same creamy results with no sacrifice in flavor or texture.
What other veggies can I roast?
Cauliflower, Brussels sprouts, carrots, or even red bell peppers are all fantastic additions or swaps in the Pumpkin Mac and Cheese with Roasted Veggies Recipe. Feel free to mix and match with what’s in your fridge or what’s in season!
Final Thoughts
This Pumpkin Mac and Cheese with Roasted Veggies Recipe is everything you love about classic mac, made even better with a luscious pumpkin twist and caramelized veggies. I hope you’ll try it soon and make it your own—the coziest, most crave-worthy way to enjoy an autumn night in. Happy cooking!
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Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy comfort of Pumpkin Mac and Cheese with Roasted Veggies, a delightful autumn twist on a classic dish. This recipe combines tender pasta with a velvety pumpkin cheese sauce, topped with flavorful roasted broccoli and butternut squash.
Ingredients
Main Dish:
- 8 oz elbow macaroni or pasta of choice
- 1 cup pumpkin purée
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup milk (dairy or unsweetened non-dairy)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
Roasted Veggies:
- 1 cup broccoli florets
- 1 cup cubed butternut squash
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C). Toss broccoli and butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes.
- Cook the Pasta: Cook pasta until al dente, then drain and set aside.
- Make the Sauce: Melt butter, whisk in flour, add milk, simmer, then stir in pumpkin purée, spices, and cheeses until smooth.
- Combine: Mix cooked pasta and roasted veggies with the cheese sauce.
- Serve: Garnish with extra cheese or herbs and serve hot.
Notes
- Experiment with different vegetables like cauliflower, Brussels sprouts, or carrots.
- For a spicier kick, add a pinch of cayenne.
- Bake the dish with breadcrumbs for a crunchy topping.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 55mg
