Pumpkin Mac and Cheese with Roasted Veggies

Adapted from Skinny Taste

Ingredients:

• 15 ounce can organic pumpkin puree
• olive oil cooking spray
• 16 ounce cauliflower florets, cut into 1-in. pieces
• 16 ounce quartered Brussels sprouts
• 3/4 teaspoon kosher salt
• 12 ounces wheat rotini pasta 
• 1 1/2 tablespoons butter
• 1/4 cup minced onion
• 2 tablespoons all purpose flour
• 1 1/2 cups fat free milk
• 2/3 cup reduced sodium chicken or vegetable broth
• 5 ounces fresh grated Sharp Light Cheddar 
• 4 ounces fresh grated Gouda
• 2 tablespoons fresh grated parmesan
• Kosher salt
• pinch nutmeg
• fresh pepper to taste

Instructions:

1. Preheat the oven to 400°. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.
2. Spray cauliflower and Brussels sprouts with olive oil, and season with salt. Spread in an even layer on the prepared baking sheet.
3. Remove the vegetables from the oven and set aside. 
4. While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
5. Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 4 to 5 minutes until it thickens slightly. Season with 3/4 teaspoon salt, nutmeg and pepper.
6. Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and Parmesan and mix well until melted. Add the cooked macaroni and mix well, fold in the roasted vegetables.
7. Serve warm