Creamy, Pumpkin Mac and Cheese with Roasted Veggies is comfort food, in a bowl! Made with pumpkin puree, roasted cauliflower and Brussels sprouts.
Pumpkin Mac and Cheese
Mac and Cheese is my favorite comfort food dish. I often make Broccoli Mac and Cheese, but for the Fall I love this Pumpkin version. Using pumpkin puree makes a creamy light cheese sauce, without having to add too much cheese or butter. You can make your own pumpkin puree or use organic canned pumpkin to make it faster!
I’ve been testing this a few ways the past week and tried it with homemade pumpkin and canned. The canned was just as good, and maybe even a little creamier. I tried it with Delallo’s Gluten-free Rotini which is my favorite gluten-free pasta brands as well as their whole wheat pasta, both were great, use whatever your family prefers! Madison loved the pasta without the roasted veggies but the rest of us loved it with. Refrigerate for 3 to 4 nights.
Variations
Swap out the pumpkin and use butternut squash in it’s place. Swap the Brussels sprouts for broccoli florets. For more protein, add sauteed chicken sausage. Swap out the rotini pasta for any small pasta shape, such as elbows. For a baked mac and cheese, top it with breadcrumbs and finish it in the oven.
More Pumpkin Recipes
Pumpkin Butternut Squash Bars No Bake Pumpkin Spice Cheesecake Pumpkin Pie Dip Pumpkin Pie Cheesy Baked Pumpkin Pasta
Recipe created in partnership with Delallo Foods, a brand I love and use in my kitchen.
