---
title: Pumpkin Mac and Cheese with Roasted Veggies
description: Creamy pumpkin cheese sauce with rotini, roasted cauliflower, and Brussels sprouts.
source: https://www.skinnytaste.com/pumpkin-mac-and-cheese-with-roasted-veggies/
author: Gina Homolka (Skinnytaste)
servings: 8
prep time: 5 minutes
cook time: 45 minutes
time required: 50 minutes
course: main
cuisine: American
tags:
  - pasta
  - pumpkin
  - vegetarian-adaptable
  - fall
  - mac and cheese
  - scaling
---

Preheat the #oven{} to 400°F. Line two #baking sheets{} with foil and coat with olive oil spray.

Toss @cauliflower florets{16%oz}(cut into 1-inch pieces) and @Brussels sprouts{16%oz}(quartered) with @olive oil{1 1/2%tsp} and @kosher salt{3/4%tsp}. Spread in an even layer on the prepared sheets.

Roast at 400°F for ~{35-37%minutes}, stirring and rotating the pans halfway through, until the vegetables are soft and browned at the edges. For from-scratch pumpkin, roast a quartered 28-oz pie pumpkin alongside, scoop the flesh, and puree until smooth; otherwise use @pumpkin puree{15%oz}(1 can).

Meanwhile, cook @rotini{12%oz}(gluten-free or wheat) in a #large pot{} of salted boiling water according to package directions until al dente. Drain and set aside.

In a #saucepan{} over medium heat, melt @butter{1 1/2%tbsp}. Add @onion{1/4%cup}(minced) and cook, stirring, until softened, about ~{2%minutes}.

Whisk in @all-purpose flour{2%tbsp} and cook, stirring, until golden, about ~{1%minute}. Whisk in @fat-free milk{1 1/2%cups} and @chicken broth{2/3%cup}(or vegetable broth). Raise heat to medium-high and boil until slightly thickened, about ~{4-5%minutes}. Season with @kosher salt{3/4%tsp}, a pinch of @nutmeg{}, and @black pepper{} to taste.

Stir in the pumpkin puree and heat through over medium heat, about ~{2%minutes}. Remove from heat. Add @sharp cheddar{5%oz}(freshly grated, light), @Gouda{4%oz}(freshly grated), and @Parmesan cheese{2%tbsp}(freshly grated) and stir until melted.

Fold in the pasta and roasted vegetables. Serve immediately.