Stovetop Pumpkin Mac & Cheese with Roasted Brussels Sprouts

Name: Stovetop Pumpkin Mac & Cheese with Roasted Brussels Sprouts
Yield: Serves 8
Ingredients: 1 lb [455 g] Brussels sprouts, trimmed and halved; 2 Tbsp olive oil; ½ tsp salt; ¼ tsp freshly ground black pepper; 1 lb [455 g] elbow macaroni; 4 Tbsp [55 g] unsalted butter; ¼ cup [35 g] all-purpose flour; 2 cups [480 ml] whole milk; 1 cup [240 ml] Pumpkin & White Bean Soup; 1 tsp ground mustard; ¼ tsp cayenne pepper; Pinch of grated nutmeg; 8 oz [230 g] Cheddar cheese, shredded; 2 oz [55 g] Parmesan cheese, grated; Chopped fresh chives, for serving

Preparation info

Serves
8

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

This extra-cheesy stovetop-pasta dish is familiar enough to please the whole family while still being packed with more veggies (pumpkin! Brussels sprouts!) than traditional mac and cheese. Serve this with one of the salads on pages 221 to 231 to complete the meal.

Ingredients

1 lb [455 g] Brussels sprouts, trimmed and halved
2 Tbsp olive oil

Pasta
Vegetarian
Autumn

Method

Preheat the oven to 400°F [200°C] and line a baking sheet with parchment paper. Toss the Brussels sprouts on the sheet with the oil, salt, and pepper, then spread out in a single layer.