Pumpkin Mac and Cheese with Roasted Veggies
View original ↗
Skinnytaste · by Gina Homolka★ 4.7 (42)

Pumpkin Mac and Cheese with Roasted Veggies

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 38%
CARBS 54G58% OF CAL
11G FIBER33G OTHER9G TOTAL SUGAR
FAT 11G27% OF CAL
5G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy pasta with pumpkin puree, roasted cauliflower and Brussels sprouts, and melted cheeses. Comfort food that feels special but uses simple seasonal ingredients.

mainamericanpastagluten free
View the full recipe on Skinnytaste →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 organic pie pumpkin (about 28 ounces OR 1 (15 ounce) can organic pumpkin puree)
  • olive oil cooking spray
  • 16 ounce cauliflower florets (cut into 1-in. pieces)
  • 16 ounce quartered Brussels sprouts
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon kosher salt
  • 12 ounces gluten-free or 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 fresh grated Sharp Light Cheddar (I used Cabot 50%)
  • 4 ounces fresh grated Gouda
  • 2 tablespoons fresh grated parmesan
  • Kosher salt
  • pinch nutmeg
  • fresh pepper to taste
PREP
5M
SODIUM
699MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.