Baked pumpkin mac and cheese with roasted brussel sprouts

• Vegetarian

• Produce

  • 2 cups Brussels sprouts
  • 3/4 cup Pumpkin, unsweetened canned

• Pasta & Grains

  • 1 box Pasta, whole wheat

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 dash Nutmeg
  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko

• Dairy

  • 2 tbsp Butter, unsalted
  • 3/4 cup Milk
  • 1/2 cup Parmesan cheese
  • 1/2 cup White cheddar cheese

Found on caitsplate.com

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

Directions

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