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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

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner


creamy baked pumpkin mac and cheese is combined with roasted brussel sprouts for a delicious fall meal the entire family will love!


  • 1 box whole wheat pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoon 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 of ground nutmeg
  • 1 cup panko breadcrumbs
  • 2 cups brussels sprouts, sliced in quarters
  • 2 teaspoons olive oil
  • Salt and pepper, to taste


For the Brussel Sprouts:

  1. Toss brussels sprouts with olive oil, salt and pepper and roast at
  2. 400 degrees F for 15 minutes

For the Mac & Cheese:

  1. Turn oven down to 375 degrees F. Lightly butter a 9×13 baking pan
  2. Cook pasta according to package directions
  3. Melt the butter in a medium pot over medium heat. As soon as it begins
  4. to brown, add the flour and whisk for 1 minute
  5. Slowly whisk in the milk
  6. Continue whisking as you add the pumpkin and cheeses. Whisk in nutmeg,
  7. salt and pepper.
  8. Drain the pasta and return it to its pot. Add the cheese sauce to the
  9. pasta and toss to coat.
  10. Stir in roasted brussels sprouts
  11. Transfer pasta to prepared pan and top with panko
  12. Bake for 20-25 minutes or until the cheese is very bubbly and panko is
  13. lightly browned on top.

Keywords: pumpkin mac and cheese, mac and cheese, pumpkin, dinner, vegetarian

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