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Pumpkin Mac and Cheese with Roasted Veggies

Skinnytaste
  • 50 minutes
  • Serves 8

INGREDIENTS

1

organic pie pumpkin, about 28 ounces OR 15 ounce can organic pumpkin puree

olive oil cooking spray

16 oz

cauliflower florets, cut into 1-in. pieces

16 oz

quartered Brussels sprouts

1 1/2 tsp

olive oil

3/4 tsp

kosher salt

12 oz

gluten-free or wheat rotini pasta (I used Delallo)*

1 1/2 tbsp

butter

1/4 cup

minced onion

2 tbsp

all purpose or gluten-free flour*

1 1/2 cups

fat free milk

2/3 cup

reduced sodium chicken or vegetable broth

5 oz

fresh grated Sharp Light Cheddar (I used Cabot 50%)

4 oz

fresh grated Gouda

2 tbsp

fresh grated parmesan

Kosher salt

nutmeg

fresh pepper

1 person Recommend This Recipe