Pumpkin Mac and Cheese with Roasted Veggies

INGREDIENTS

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