baked pumpkin mac and cheese with roasted brussel sprouts

baked pumpkin mac and cheese with roasted brussel sprouts - a delicious, autumnal twist on a classic // cait's plate

This weekend my sister and I were craving comfort food with a healthier twist and came up with this!

If the name alone doesn’t sell you on just how delicious this is, I’ll just let you in on this little tidbit: I’ve eaten this for dinner 3 out of the 4 nights since we made it.  And for all of you out there thinking pumpkin and brussel sprouts don’t go well together, I’m here to tell you that they definitely do.

baked pumpkin mac and cheese with roasted brussel sprouts - a delicious, autumnal twist on a classic // cait's plate

In fact, this could be a nice addition to the Thanksgiving table.  It combines two classic items into a warm, creamy and delicious single dish.  Regardless of when you decide to make it though, it will be fully enjoyed – I can promise you that.

baked pumpkin mac and cheese with roasted brussel sprouts - a delicious, autumnal twist on a classic // cait's plate

The pumpkin and brussel sprout combination take mac and cheese to the next level and put an perfect autumnal twist on a favorite meal!  I also love that it provides an excuse to squeeze a little extra nutrition into a classic comfort food dish.  Pumpkins are rich in nutrients like vitamin A and potassium while brussel sprouts are an excellent source of vitamins C, fiber and folate.

baked pumpkin mac and cheese with roasted brussel sprouts - a delicious, autumnal twist on a classic // cait's plate

We used whole grain pasta to bump up the fiber in the dish as well so you can be sure that this dish will hold you over.  Although to be honest, I almost wish it didn’t do such a good job filling you up because it’s so delicious you just want to eat more as soon as your bowl is empty!  But that’s another nice thing about this dish – it reheats well and makes at least 6 servings so you can enjoy it all week long!

baked pumpkin mac and cheese with roasted brussel sprouts - a delicious, autumnal twist on a classic // cait's plate

baked pumpkin mac and cheese with roasted brussel sprouts

Ingredients

  • 1 box whole wheat pasta
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 3/4 cup milk
  • 3/4 cup unsweetened canned pumpkin
  • 1/2 cup white cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • dash nutmeg
  • salt and pepper to taste
  • 1 cup panko
  • 2 cups brussels sprouts, sliced in quarters
  • 2 teaspoons olive oil
  • salt and pepper to taste

Instructions

  1. For the Brussel Sprouts:
  2. Toss brussels sprouts with olive oil, salt and pepper and roast at
  3. 400'F for 15 minutes
  4. For the Mac & Cheese:
  5. Turn oven down to 375F. Lightly butter a 9x13 baking pan
  6. Cook pasta according to package directions
  7. Melt the butter in a medium pot over medium heat. As soon as it begins
  8. to brown, add the flour and whisk for 1 minute
  9. Slowly whisk in the milk
  10. Continue whisking as you add the pumpkin and cheeses. Whisk in nutmeg,
  11. salt and pepper.
  12. Drain the pasta and return it to its pot. Add the cheese sauce to the
  13. pasta and toss to coat.
  14. Stir in roasted brussels sprouts
  15. Transfer pasta to prepared pan and top with panko
  16. Bake for 20-25 minutes or until the cheese is very bubbly and panko is
  17. lightly browned on top.
http://caitsplate.com/baked-pumpkin-mac-and-cheese-with-roasted-brussel-sprouts/

6

Comments

    • Hey Kelly! I don’t measure my food but I would estimate I probably eat 1-1.5 cups at a time if I’m having nothing else with the meal (aka a side salad, etc.). But the serving size that’s right for you might be different from mine so I definitely encourage you to do what’s works best for you! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2017 · Theme by 17th Avenue