If you’re on the lookout for ultra-creamy comfort food with a veggie-forward twist, you’ve got to try my Pumpkin Mac and Cheese with Roasted Veggies Recipe. This dish cradles nostalgia in every bite but packs in tender broccoli, ribbons of red bell pepper, and zucchini for bursts of sweetness and color. A silky pumpkin cheese sauce coats every nook and cranny of the pasta, making it both a nutritious and soul-soothing favorite that’s perfect for chilly evenings, potlucks, or when you just crave hearty happiness in a bowl.
Ingredients You’ll Need
Everything you need for this Pumpkin Mac and Cheese with Roasted Veggies Recipe is easy to find, and each ingredient brings something special to the table. From the vibrant, oven-roasted vegetables to the creamy pumpkin sauce, every element works together for a dish that’s both delicious and nourishing.
- Elbow macaroni (12 ounces): Classic for a reason! Choose your favorite pasta shape, but elbows catch all that luscious sauce beautifully.
- Broccoli florets (2 cups): Add bright green crunch and subtle earthiness that perfectly pairs with the creamy cheese sauce.
- Red bell pepper (1, diced): Pops of sweetness, color, and extra nutrition for every forkful.
- Zucchini (1, sliced): Softens as it roasts and adds a mild, fresh undertone.
- Olive oil (2 tablespoons): Helps the veggies roast evenly, enhancing their flavor and color.
- Salt (1 teaspoon) & black pepper (½ teaspoon): Essential for bringing out the flavors of both sauce and veggies.
- Butter (2 tablespoons): Builds the creamy roux that thickens your sauce; don’t skimp here!
- All-purpose flour (2 tablespoons): The secret to a velvety, never-runny cheese sauce.
- Milk (1 ½ cups): Full-fat or 2% makes for the richest sauce, but use your favorite dairy or non-dairy option.
- Pumpkin purée (1 cup, canned): The star of this Pumpkin Mac and Cheese with Roasted Veggies Recipe, lending both creaminess and a gorgeous autumn hue.
- Dijon mustard (1 teaspoon): Just a hint sharpens and deepens the cheesy flavor without overwhelming it.
- Garlic powder (½ teaspoon): A dash to give the sauce an aromatic backbone.
- Smoked paprika (½ teaspoon): Adds warmth and a faint smokiness for true comfort-food vibes.
- Shredded sharp cheddar cheese (1 ½ cups): Melty, bold, and tangy—every mac and cheese’s best friend.
- Grated Parmesan cheese (½ cup): Lends a touch of nutty saltiness that finishes the sauce perfectly.
- Chopped parsley (for garnish): A sprinkle on top gives brightness and a lovely finishing flourish.
How to Make Pumpkin Mac and Cheese with Roasted Veggies Recipe
Step 1: Roast the Veggies
Kick things off by firing up your oven to 400°F (200°C). Spread broccoli, red bell pepper, and zucchini on a baking sheet, drizzle with olive oil, and sprinkle on half the salt and pepper. Give everything a good toss so the veggies are coated, then roast for 20 to 25 minutes, stirring halfway through. Expect caramelized edges, tender interiors, and veggies that add both texture and flavor to the finished dish.
Step 2: Cook the Pasta
While the veggies roast, bring a big pot of salted water to a boil. Add the elbow macaroni (or whatever shape you’re loving) and cook just until al dente. Remember, the pasta will soak up a bit more sauce later! Once done, drain and set aside so it’s ready to join the magical sauce.
Step 3: Make the Pumpkin Cheese Sauce
In a large saucepan over medium heat, melt your butter. Sprinkle in the all-purpose flour, whisking constantly for a minute or two to cook off the raw flavor and create your roux. Slowly add the milk, whisking as you go, until the sauce thickens—this usually takes around three to four minutes. Into the pot goes the canned pumpkin purée, Dijon mustard, garlic powder, smoked paprika, and the rest of your salt and pepper. Stir to blend everything into a rich, golden sauce.
Step 4: Add the Cheese
Lower the heat and stir in the sharp cheddar and Parmesan cheeses. Keep stirring until you have a smooth, molten, cheesy sauce. This is where the Pumpkin Mac and Cheese with Roasted Veggies Recipe really comes alive—the aroma is incredible, and the pumpkin gives it a light, velvety body.
Step 5: Combine Everything
Now, gently fold your cooked pasta and roasted vegetables into the cheese sauce, turning until every shell and veggie piece is generously coated. Take it slow; you want all that sauce to hug the ingredients rather than get lost at the bottom of the pot. Serve hot, topped with a flutter of chopped fresh parsley for color and a bit of herbal spark.
How to Serve Pumpkin Mac and Cheese with Roasted Veggies Recipe
Garnishes
A sprinkle of chopped parsley is classic, but you can also finish with extra Parmesan, fresh cracked pepper, or even a dash of smoked paprika for an extra pop of color and flavor. If you enjoy a little crunch, try toasted breadcrumbs or pumpkin seeds sprinkled over the top just before serving.
Side Dishes
This dish is comfort in a bowl, but it pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to balance the decadence. For a heartier feast, serve it alongside garlic bread or roasted root vegetables. A side of apple slices or grapes can be a delightfully fresh contrast as well.
Creative Ways to Present
Let your Pumpkin Mac and Cheese with Roasted Veggies Recipe shine in a big cast iron skillet at the center of your table for a dramatic presentation, or portion it out in individual ramekins and bake with a topping of cheese and breadcrumbs for an irresistible golden crust. For potlucks, pack it in a colorful casserole dish—there won’t be any leftovers!
Make Ahead and Storage
Storing Leftovers
Leftovers are a happy bonus! Store your Pumpkin Mac and Cheese with Roasted Veggies Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often get even cozier after a night’s rest, making for a rejuvenating lunch or quick dinner later in the week.
Freezing
You can freeze this recipe, though it’s best without garnishes. Spoon cooled portions into airtight, freezer-safe containers. Freeze for up to 2 months. To keep everything at its creamiest, thaw overnight in the fridge before reheating.
Reheating
Gently reheat individual servings in the microwave, stirring halfway through, or warm larger portions in a covered baking dish in a 350°F oven. Add a splash of milk before reheating to return the sauce to its luscious self. Finish with fresh parsley for a pop of color and flavor.
FAQs
Can I use gluten-free pasta in the Pumpkin Mac and Cheese with Roasted Veggies Recipe?
Absolutely! Gluten-free pasta works wonderfully here—just keep an eye on the cooking time, as some gluten-free varieties can get soft faster. The sauce and veggies are naturally gluten-free, so this swap is easy.
How can I make this dish dairy free?
For a dairy-free version, use plant-based butter, milk of your choice (like oat or almond), and swap in vegan cheddar and Parmesan. The pumpkin still provides the velvety texture, so it will be just as creamy and satisfying.
Can I substitute butternut squash for pumpkin?
Definitely! Butternut squash purée is a fantastic alternative and brings a subtly sweeter flavor and gorgeous color to the dish. Use it just as you would the pumpkin purée in the recipe.
Is it possible to add protein to the Pumpkin Mac and Cheese with Roasted Veggies Recipe?
Yes! Stir in cooked chickpeas, shredded rotisserie chicken, or cubes of sautéed tofu when you add the pasta and veggies to the sauce for an extra protein boost without compromising the deliciousness.
Can I bake the mac and cheese for a bubbly top?
For a bubbling, crisp topping, pour the finished mac and cheese into a baking dish, sprinkle with breadcrumbs and extra cheese, and bake at 375°F for about 15 minutes until golden and irresistible. This twist gives you the best of stovetop creaminess and baked mac comfort!
Final Thoughts
If you’re ready for a cozy, flavor-packed adventure, don’t wait another day to try this Pumpkin Mac and Cheese with Roasted Veggies Recipe. It’s comforting, impressively easy, and turns a handful of ingredients into a dish you’ll revisit all season long. I hope this becomes a staple in your kitchen as it is in mine—happy cooking!
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Pumpkin Mac and Cheese with Roasted Veggies Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this Pumpkin Mac and Cheese recipe. Creamy and flavorful, this dish combines cheesy pasta with roasted veggies for a satisfying meal.
Ingredients
Pasta and Vegetables:
- 12 ounces elbow macaroni or pasta of choice
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup canned pumpkin purée
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- Chopped parsley for garnish
Instructions
- Preheat oven and roast veggies: Preheat oven to 400°F (200°C). Roast broccoli, red bell pepper, and zucchini with olive oil, salt, and pepper until tender and browned.
- Cook pasta and make cheese sauce: Cook pasta; make a roux with butter and flour, then add milk, pumpkin, and seasonings. Stir in cheeses until smooth.
- Combine and serve: Toss cooked pasta and roasted veggies in the cheese sauce. Garnish with parsley and serve hot.
Notes
- You can use butternut squash purée instead of pumpkin.
- Add cayenne for heat or smoked gouda for a different flavor.
- For a baked version, top with breadcrumbs and extra cheese before baking at 375°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 45 mg
