Pumpkin Mac and Cheese with Roasted Brussels Sprouts

by Heidi @ Food Doodles on

This is a little embarrassing… I hadn’t tried pumpkin macaroni and cheese up until this point…. I think I’m seriously the last one to try it.  I’ve been seeing everyone raving about it for ages now.  And it’s embarrassing because this stuff is freakin’ amazing!  I can’t believe I left it so long before trying it.  If you haven’t tried it, do it!  It’s so good 🙂

I got my inspiration from Marina’s lovely Baked Brussels Sprout Mac and Cheese, but in full Food Doodles fashion I packed a little more veggie power into this mac and cheese.  Did I mention it’s awesome?  It totally is 🙂  My son loved this.  And my picky little girl only left a couple of the Brussels sprouts in her bowl.  Score!

If you’re going to reheat this for leftovers, just add a splash of milk, warm it up and stir thoroughly to combine it.  It will be as good as it was when it was fresh.  I’ve been enjoying it for lunches for a couple days now.  I’m sad to see it almost gone 🙁  But actually not, because this opens up so many different ideas that I cannot wait to try!

One more thing… My facebook page seems to be acting really weird lately.  Besides the “normal” thing for facebook pages now to only show content to a small percentage of people that like the page.  My last post seems to be disappearing and reappearing randomly.  I have no idea why and I have no idea how that’s effecting who gets to actually see my updates.  Anyone else with facebook pages having the same problem?  Hopefully this post wont be like that.  In case you missed the last post, go ahead and check it out.   Pumpkin Cheesecake Swirl Bread.  You don’t want to miss it  🙂    If you want to be 100% sure you don’t miss any posts, since facebook is so unreliable now be sure to subscribe by email.

Oh, and sorry for the pumpkin overload lately.  I can’t help myself, I just love the stuff.  I hope you’re not burnt out on pumpkin yet 🙂

Pumpkin Mac and Cheese with Roasted Brussels Sprouts
Prep Time
20 mins
Total Time
20 mins
The ultimate healthy comfort food - creamy pumpkin puree and roasted Brussels sprouts in delicious mac and cheese.
Course: Main
Servings: 6 servings
Author: Heidi @ Food Doodles
  • 1 tbsp butter
  • 1 1/2 tbsp white whole wheat or all purpose flour
  • 1 C milk plus more as needed
  • 1 C pumpkin puree
  • 1/4 tsp sea salt
  • generous pinch ground nutmeg
  • 8 oz aged cheddar cheese grated or thinly sliced
  • 1 – 375 g whole grain macaroni
  • 2 C fresh Brussels sprouts
  1. Preheat the oven to 425 degrees.
  2. Put a large pot of water on to boil. Once it starts to boil, add a generous amount of salt and add the pasta. Cook for the recommended amount of time and then drain and set aside until ready to use.
  3. Prepare the Brussels sprouts by removing the stem end and the outer leaves. Slice the sprout in half and place on a baking sheet. When done slicing all the Brussels sprouts, lightly spritz with oil and sprinkle with salt and place in the oven for 10-15 minutes until tender with golden edges.
  4. While the Brussels sprouts are cooking, in a small pot melt the butter over medium low heat. Stir in the flour and whisk while cooking for a couple minutes. Add the milk and pumpkin and whisk while cooking until thickened. Add the salt, nutmeg and cheese and reduce the heat to low. Once the cheese has melted, stir well. Add macaroni to the sauce, along with the roasted Brussels sprouts. Thin with a splash of extra milk and season with extra salt if needed and serve while still hot.
Recipe Notes

This stores really well in the fridge. To enjoy as leftovers, add a splash of milk while you’re heating it up to loosen up the sauce.



Leave a Comment

{ 15 comments… read them below or add one }

1 Carol August 12, 2013 at

All your recipes sound wonderful, would love to receive follow up posts via email. Thank you.


2 Heidi @ Food Doodles August 13, 2013 at

Thanks Carol! You can sign up by going here: http://feedburner.google.com/fb/a/mailverify?uri=FoodDoodles&loc=en_US Just put in your email and then confirm your subscription with the email that gets sent to you and you’ll get an email every time I post something new!


3 honeywhatscooking December 2, 2012 at

this looks so delicious, I’ve been wanting to make pumpkin mac and cheese forever.


4 Michelle November 25, 2012 at

Love this recipe! I tried it on Friday after making Kraft Dinner (1 day past its expiry date) which had turned totally rancid. I will never go back to boxed mac n’ cheese again.
I added steamed green beans and broccoli. Thanks for sharing! I loved it so much I made it again today. 🙂


5 Heather November 24, 2012 at

Such a great idea to add in the roasted sprouts! I love me some Butternut Squash mac n cheeze…..I have yet to try a pimpkin version, hahaha I am probably the last man standing who has yet to tryt his amazing dish 😉


6 Julia {The Roasted Root} November 19, 2012 at

I’ve been wanting to try a savory pumpkin pasta dish and your mac n cheese sounds perfect! I love roasted brussels sprouts and bet this turned out fabulously! Great way to get the kids to eat their veggies, too! 🙂


7 Cara November 18, 2012 at

Don’t apologize – I could never get sick of pumpkin 🙂 I have been craving a bowl of creamy mac n cheese – even more so with pumpkin!


8 Kiersten @ Oh My Veggies November 18, 2012 at

Not the last one–I haven’t had it yet either. 🙂 But my mouth is absolutely watering right now. I think you’ve won me over with the roasted brussels sprouts!


9 Eat Good 4 Life November 17, 2012 at

I love any mac and cheese version. This one sure sounds good. Loving all the pumpkin recipes 🙂


10 Cathy @ Noble Pig November 17, 2012 at

Nice addition of veggies in here. This is a lovely version!


11 Baltic Maid November 16, 2012 at

I love the combination of Brussels sprouts, pumpkin, and whole grains to make this dish. It looks incredibly delicious!!!


12 The Café Sucré Farine November 16, 2012 at

Okay, so I must be living in a cave as I’ve never even heard of this! But now I’m joining civilization. 🙂 This sounds wonderful!


13 Kathryn November 16, 2012 at

In the spirit of confessions, I haven’t tried it either! I’ve seen everyone raving about it but I’m so attached to my mum’s recipe that I don’t know if I can bring myself to try another one. It would feel disloyal! Posts like this make me think I should change my mind though – it looks seriously delicious.


14 chinmayie @ love food eat November 16, 2012 at

Delicious! All the pumpkin recipes are making me so hungry!


15 Maryea {Happy Healthy Mama} November 15, 2012 at

I guess I’m behind the times, too, because I haven’t tried pumpkin mac n cheese. 🙂 It does look incredible, especially with the brussels sprouts! I tried butternut squash mac n cheese and my daughter didn’t go for it. It was a long time ago, though, so maybe I should give this a try.


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