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Pumpkin Mac and Cheese with Roasted Veggies
Ingredients
  • 1 organic pie pumpkin, about 28 ounces OR 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 ½ teaspoons olive oil
  • ¾ teaspoon kosher salt
  • 12 ounces gluten-free or wheat rotini pasta (I used Delallo)*
  • 1 ½ tablespoons butter
  • ¼ cup minced onion
  • 2 tablespoons all purpose or gluten-free flour*
  • 1 ½ cups fat free milk
  • ⅔ 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
Steps
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