Roasted Brussels Sprouts Pumpkin Mac & Cheese

roasted brussels sprouts pumpkin mac and cheeseToday I wanted to share with you another new creation for And Her Little Dog Too. I combined two of my favorite things – Brussels Sprouts and cheese –  and ended I up successfully making a very tasty meal.


Here’s how it went down – I had a little bag of Brussels sprouts hanging out in my fridge, just staring at me. I wasn’t in the mood to make any of my usual Brussels sprout creations – Shaved Brussels sprouts, Balsamic Brussels sprouts, Brussels sprouts Leaf Salad or my newest obsession Sausage, Brussels sprouts & Cheese – I wanted to make something a little more in the comfort food zone. I also had a can of pumpkin in my pantry that has been hanging out in there since the Fall { yes, I hoard pumpkin, who doesn’t?} – so I wanted to see if I could incorporate that into the mix as well. got brussels sprouts

So I did a little research online, trying to figure what else I could do with one of my {all-time!} favorite vegetables. I was inspired by a few different recipes, but mainly this one on Food Doodles. I love being inspired by new recipes and being able to make them work for me and what I have in my pantry at that moment  – when everything seamlessly comes together in a new recipe attempt, well that is just pure perfection if I do say so myself {and I do!}

pumpkin mac and cheese bowl

How To: 
  1. Preheat the oven to 425 degrees.
  2. Put a large pot of water on to boil. Once it starts to boil, add salt and cook  1 lb.  elbow {or your favorite kind!} pasta per the recommended time. Drain & set aside.
  3. Remove the stem/ outer leaves of 1 lb. Brussels sprouts. Slice in half or quarters {depending on how big you want them in the dish} and place on a baking sheet. Drizzle 2 tbsp. oil over sprouts and lightly sprinkle with salt – bake in the oven for 10-15 minutes until tender with golden edges.
  4. While the sprouts are cooking, melt 1 tbsp. butter over medium low heat in a small pot. Stir in 1 1/2 tbsp flour and whisk  for a few minutes. Add 1 c. milk and 15 oz. {1 can} pure pumpkin –  whisk while cooking until thickened. Add the 1/2 tsp. salt and 8 oz. cheddar cheese {or your favorite – I added in some mozzarella to the mix} –  Reduce the heat to low  to allow the cheese to fully melt, stir well. Add macaroni to the sauce, along with the roasted Brussels sprouts. Mix together completely.
  5. Serve hot & enjoy!

brussels sprouts mac and cheese

It turned out better than I could have thought – the pumpkin was subtle and gave just an extra hint of flavor. The Brussels sprouts and mac & cheese combination is just the best thing ever. I always feel more accomplished when I incorporate extra veggies into a comfort food meal!

pumpkin mac and cheese with brussels sproutsbig bite

Sure because there is pumpkin in this meal one might think it is a little more appropriate for the Fall season, but I am a big pumpkin lover in any season really! A few of my favorite pumpkin recipes include – Pumpkin Penne, Pumpkin Scones and Pumpkin Pie Cake – Reminiscing about these old favorites make my mouth water! roasted brussels mac and cheese with brussels sprouts

So there you have it, another tasty meal in the And Her Little Dog Too record books!


Do you have a favorite seasonally specific food you like to incorporate into meals all year long?

pumpkin mac and cheese with roasted brussels sprouts1

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  • Reply Melva Nicks April 22, 2013 at 11:28 am

    Breeding research conducted by Syngenta in the Netherlands focusing on compounds known as glucosinolates found in Brussels sprouts has resulted in reduced bitterness and in improved health attributes. These improvements in reducing unpleasant taste through scientific breeding advances have been credited with spurring a “renaissance” and growth in production and consumption of Brussels sprouts hybrids…

    Current article coming from our own blog

  • Reply flight simulator September 27, 2013 at 4:21 pm

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