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Creamy Pumpkin Mac and Cheese with Roasted Vegetables

Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts is a must for the Fall! Using pumpkin puree makes a creamy light cheese sauce, without having to add cream or too much cheese. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!

Pumpkin Mac and Cheese with Roasted Cauliflower and Brussels Sprouts

Creamy pumpkin mac and cheese with roasted cauliflower and Brussels sprouts is the perfect comfort meal for autumn. Pumpkin puree creates a velvety, lighter cheese sauce so you don’t need heavy cream or large amounts of cheese to get richness. This version pairs tender pasta with caramelized roasted vegetables for a seasonal, satisfying dinner that’s easy to make any night of the week.

The recipe works equally well with homemade pumpkin puree or canned organic pumpkin. I tested both and found that canned pumpkin can be slightly creamier and saves time. For those who prefer gluten-free options, gluten-free rotini or any small pasta shape works great. Leftovers keep well in the refrigerator for 3–4 days, and the dish reheats nicely on the stove or in the oven.

Why This Pumpkin Mac and Cheese Works

Using pumpkin puree in the cheese sauce adds body, subtle sweetness and autumn flavor while keeping the sauce relatively light. A simple roux with milk and a bit of broth thickens the sauce without adding too much fat. Sharp cheddar, gouda and a touch of parmesan give the sauce balanced, savory depth. Roasting the cauliflower and Brussels sprouts brings out caramelized notes that contrast beautifully with the creamy pasta.

Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.

Variations and Tips

  • Swap pumpkin puree for butternut squash puree for a slightly sweeter, nuttier flavor.
  • Replace Brussels sprouts with broccoli florets if you prefer a milder green vegetable.
  • Add protein by stirring in sliced, sautéed chicken sausage or shredded rotisserie chicken.
  • Use any small pasta shape — rotini, elbows, or shells — to help the sauce cling to the noodles.
  • For a baked version, transfer to a baking dish, top with breadcrumbs, and bake at 375°F until golden and bubbly.

Ingredients

  • 1 organic pie pumpkin (about 28 ounces), or 1 (15-ounce) can organic pumpkin puree
  • Olive oil cooking spray
  • 16 ounces cauliflower florets, cut into 1-inch pieces
  • 16 ounces quartered Brussels sprouts
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon kosher salt, plus extra to taste
  • 12 ounces gluten-free or whole wheat rotini pasta
  • 1 1/2 tablespoons butter
  • 1/4 cup minced onion
  • 2 tablespoons all-purpose or gluten-free flour
  • 1 1/2 cups fat-free milk
  • 2/3 cup reduced sodium chicken or vegetable broth
  • 5 ounces freshly grated sharp light cheddar
  • 4 ounces freshly grated gouda
  • 2 tablespoons freshly grated parmesan
  • Pinch of nutmeg
  • Freshly ground pepper to taste

Instructions

  1. Preheat the oven to 400°F. Line two large baking sheets with aluminum foil or parchment and coat lightly with olive oil spray.
  2. Toss the cauliflower and Brussels sprouts with olive oil and season with 3/4 teaspoon kosher salt. Spread the vegetables in a single layer on the prepared sheets.
  3. If using a whole pumpkin, cut and remove the top, quarter the pumpkin, and scoop out the seeds. Place pumpkin pieces on a baking sheet and roast with the vegetables for 35–37 minutes, stirring and rotating pans halfway through, until vegetables are tender and beginning to brown and the pumpkin is soft when pierced with a knife. If using canned pumpkin, skip this roasting step.
  4. When roasted pumpkin is cool enough to handle, remove the flesh from the skin and place in a food processor. Puree until smooth, adding water by the tablespoon as needed (about 3 tablespoons) to reach a creamy consistency.
  5. While vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
  6. In a large saucepan over medium heat, melt the butter. Add the minced onion and cook for about 2 minutes over low heat until softened. Stir in the flour and cook for another minute, until the flour is golden and fragrant.
  7. Whisk in the milk and broth, increase heat to medium-high, and bring to a gentle boil. Cook 4–5 minutes until the sauce thickens slightly. Season with salt, a pinch of nutmeg, and freshly ground pepper.
  8. Once the sauce starts to thicken, stir in the pumpkin puree and cook until heated through, about 2 minutes. Remove from heat and add the grated cheddar, gouda and parmesan, stirring until the cheeses melt and the sauce is smooth.
  9. Add the cooked pasta to the sauce and toss to coat evenly. Fold in the roasted cauliflower and Brussels sprouts. Taste and adjust seasoning as needed.

Serving and Storage

Serve the pumpkin mac and cheese hot, garnished with an extra sprinkle of parmesan or a grind of black pepper. Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of milk or in a 350°F oven until warmed through.

Nutrition

  • Yield: 8 servings
  • Serving size: about 1 1/4 cups
  • Calories: 358 kcal
  • Carbohydrates: 49 g
  • Protein: 20 g
  • Fat: 11 g
  • Fiber: 7 g
  • Sugar: 8 g

Notes

  • Check labels when selecting packaged ingredients if you need the recipe to be gluten-free.
  • If you prefer a smoother sauce, use an immersion blender briefly after adding the pumpkin to achieve an extra-silky texture.
  • For extra flavor, try adding a pinch of smoked paprika or a teaspoon of Dijon mustard to the sauce.

Please leave a rating and a comment if you try this recipe—feedback helps improve the recipe and supports creators who share free recipes.

Recipe originally created in partnership with a brand that the author uses in the kitchen.

Pumpkin Mac and Cheese with Roasted Veggies close-up