Pumpkin Mac and Cheese with Roasted Veggies

🥘 Ingredients

• cauliflower florets (cut into 1-inch pieces)
  1 lb
• Brussels sprouts (quartered)
  1 lb
• olive oil
  1/2 tbsp
• kosher salt
  1.5 tsp
• pumpkin puree (1 can)
  15 oz
• rotini (gluten-free or wheat)
  12 oz
• butter
  1.5 tbsp
• onion (minced)
  4 tbsp
• all-purpose flour
  2 tbsp
• fat-free milk
  1.5 c
• chicken broth (or vegetable broth)
  2/3 c
• nutmeg
• black pepper
• sharp cheddar (freshly grated, light)
  5 oz
• Gouda (freshly grated)
  4 oz
• Parmesan cheese (freshly grated)
  2 tbsp

🍳 Cookware

• oven
• baking sheets
• large pot
• saucepan

1. 1

   Preheat the oven to 400°F. Line two baking sheets with foil and coat with olive oil spray.
2. 2

   Toss cauliflower florets and Brussels sprouts with olive oil and kosher salt . Spread in an even layer on the prepared sheets.

   cauliflower florets: 1 lb (cut into 1-inch pieces), Brussels sprouts: 1 lb (quartered), olive oil: 1/2 tbsp, kosher salt: 3/4 tsp
3. 3

   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 .

   pumpkin puree: 15 oz (1 can)
4. 4

   Meanwhile, cook rotini in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

   rotini: 12 oz (gluten-free or wheat)
5. 5

   In a saucepan over medium heat, melt butter . Add onion and cook, stirring, until softened, about ⏱️ 2 minutes .

   butter: 1.5 tbsp, onion: 4 tbsp (minced)
6. 6

   Whisk in all-purpose flour and cook, stirring, until golden, about ⏱️ 1 minute . Whisk in fat-free milk and chicken broth . Raise heat to medium-high and boil until slightly thickened, about ⏱️ 4-5 minutes . Season with kosher salt , a pinch of nutmeg , and black pepper to taste.

   all-purpose flour: 2 tbsp, fat-free milk: 1.5 c, chicken broth: 2/3 c (or vegetable broth), kosher salt: 3/4 tsp, nutmeg, black pepper
7. 7

   Stir in the pumpkin puree and heat through over medium heat, about ⏱️ 2 minutes . Remove from heat. Add sharp cheddar , Gouda , and Parmesan cheese and stir until melted.

   sharp cheddar: 5 oz (freshly grated, light), Gouda: 4 oz (freshly grated), Parmesan cheese: 2 tbsp (freshly grated)
8. 8

   Fold in the pasta and roasted vegetables. Serve immediately.