Autumn Mac-n-Cheese

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Here is a great fall recipe that has the best mix of delicious and satisfying comfort food, Trader Joe’s ingredients (every ingredient from TJs), and autumn inspiration. Sounds unusual, but tastes remarkable.

Ingredients:

Trader Joe’s Organic Canned Pumpkin (1-15 oz can)
1-pound Trader Joe’s pasta (macaroni or my favorite fusilli)
2 cups low fat milk
4 oz Trader Joe’s Extra Sharp Canadian Cheddar Cheese, shredded
4 oz Fontina, Asiago or Mozzarella Cheese, shredded
˝ cup Trader Joe's Traditional Fresh Ricotta Cheese
1 tsp salt
1 tsp Trader Joe’s Dijon Mustard
2 tbs grated Parmesan


Preheat the oven to 375 degrees F.

1. Bring a large pot to a boil with a dash of salt and add the pasta. Cook following the directions on the package, cooking until tender but still firm.
2. In another large pot, mix together the milk, cheeses (except parmesan), mustard and pumpkin over medium heat. Season with salt and pepper.
3. Drain the pasta and add the macaroni (pasta) to the pot with the cheese sauce. Mix well together.
4. Transfer to a greased baking dish. Sprinkle with Parmesan cheese and any leftover cheese.
5. Bake for 20 minutes, and then broil for a 1-2 minutes so the top is crisp and browned.
6. Serve warm and enjoy!

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