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
Scale
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
