Description
Indulge in the creamy comfort of Pumpkin Mac and Cheese with Roasted Veggies, a delightful fall-inspired dish that blends the richness of cheddar and Parmesan cheeses with savory pumpkin and a medley of roasted vegetables.
Ingredients
Scale
Main Ingredients:
- 8 ounces 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
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For Roasted Veggies:
- 1 1/2 cups mixed vegetables (such as broccoli florets, diced butternut squash, and red bell pepper)
- 1 tablespoon olive oil
Instructions
- Preheat the oven and Roast Veggies: Preheat oven to 400°F (200°C). Toss chopped vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes.
- Cook Pasta: Boil salted water, cook pasta, drain, and set aside.
- Make Cheese Sauce: Melt butter, whisk in flour, add milk, pumpkin purée, spices, salt, and pepper. Simmer, then add cheeses.
- Combine and Serve: Mix pasta with sauce, fold in roasted veggies. Serve warm, optionally topped with extra cheese or herbs.
Notes
- You can swap roasted veggies with your favorites like Brussels sprouts, cauliflower, or zucchini.
- For extra creaminess, use half-and-half instead of milk.
- This dish can also be baked—top with breadcrumbs and bake at 375°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American
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: 18g
- Cholesterol: 55mg
