It’s hard to beat a warm hearty meal on a cold fall night. This delicious twist on the classic Macaroni and Cheese is sure to hit the spot. This recipe comes from Tillamook fan (and mom to one of our cheesetastic Brand Ambassadors), Nealane R.! Enjoy!
3 cups uncooked macaroni or penne pasta
2 tablespoons Unsalted Tillamook Butter
2 tablespoons flour
2 cups 2 percent reduced-fat milk
¾ Ccp canned or fresh pumpkin puree
1 cup of shredded Tillamook Monterey Jack
1 cup of shredded Tillamook Swiss (Click here for a quick tip to help you shred your slices!)
½ Cup grated parmesan cheese or Tillamook Italian Blend Shreds
¼ teaspoon salt
1/8 teaspoon nutmeg (optional)
1/8 teaspoon black pepper
1. Preheat oven to 375 F. Grease a 13 X 9 inch baking pan.
2. Cook pasta in salted water according to package directions. Drain.
3. Melt butter in saucepan over medium heat. Whisk in flour. Slowly whisk in milk; cook until thick. Add pumpkin puree and mix well. Remove from heat. Add cheeses, salt, nutmeg, if using, and black pepper.
4. Combine sauce with pasta. Pour into baking pan. Bake uncovered 25 to 30 minutes, until golden and bubbly.