Mac and cheese is the ultimate comfort food and this recipe puts a little autumn twist on our classic favorite with the addition of pumpkin puree. We served this dish during Thanksgiving and it was definitely my favorite part of the whole meal! Pumpkin season is still upon us for a little while longer so check out this recipe and be sure to try it before Fall ends. (originally taken from Skinnytaste, recipe found here)

Timing:

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients: makes 8 servings

• 1 15 oz Can Pumpkin Puree
• 1/2 Raw Cauliflower, cut into 1 inch florets
• 16 oz Brussel Sprouts
• 1 1/2 Teaspoons Olive Oil
• 12 oz Whole Wheat Rotini Pasta
• 1/4 Cup Onion, minced
• 2 Tablespoons All Purpose Flour
• 1 1/2 Cups Milk
• 2/3 Cup Chicken or Vegetable Broth
• 5 oz Cheddar Cheese, grated
• 4 oz Gouda cheese, grated
• 2 Tablespoons Parmesan Cheese, grated
• A Pinch of Nutmeg
• Salt and Pepper to taste

Directions:

Preheat the oven to 400 degrees. Line 2 baking sheets with foil and coat with cooking spray. Cut the cauliflower and brussel sprouts and toss them together in the olive oil. Season with salt and pepper and spread them evenly on one of the baking sheets.

Prep the cauliflower and brussle sprouts and put them on a baking sheet

Roast the veggies in the oven for 35 to 37 minutes, stirring the veggies and rotating the pan halfway through the cooking time to make sure every piece is cooked evenly. Remove the vegetables from the oven once they are finished cooking.

Roast the cauliflower and brussle sprouts for 35 to 37 minutes at 400 degrees

While the vegetables roast, bring a large pot of water to a boil. Cook the rotini pasta according to the directions on the package. Drain and set aside.

In a heated skillet, cook the onion for about 2 minutes, on low heat, until soft. Then add the flour and cook for another minute. Add the milk and broth and whisk, raising the heat to medium-high until it comes to a boil. Cook this mixture for about 5 minutes until it begins to thicken. Season with the nutmeg and salt and pepper to taste. Add the pumpkin puree to the mixture and cook until heated through. Add the cheeses and mix together until the cheeses have melted.

Mix together the onion, flour, milk, broth and pumpkin puree 

Add the cooked pasta and vegetables and mix together well until they are coated with the pumpkin mixture. Serve hot and enjoy!