Creamy Pumpkin Macaroni and Cheese
1 lb. penne or fusilli pasta
1 tbsp. extra virgin olive oil
1/2 onion, finely chopped
1 garlic clove, minced
1 link andouille sausage
salt and pepper, to taste
1/2 cup chicken stock
2 cups Cucina Antica Tuscany Pumpkin sauce
3 cups cheddar cheese, shredded
2 cups mozzarella cheese
1 cup Parmesean cheese
2 tsp Pecorino Romano cheese
Preheat oven to 350°F. Boil salted water in large pot. Cook pasta al dente, drain and set aside.
In a large sauté pan, heat oil and add onion, salt, pepper and garlic. Sauté until onion begins to turn translucent (about 3 minutes).
Add andouille sausage and sauté until slightly browned (about 4 minutes).
Reduce heat to a medium-low and add stock. Let simmer (about 1 minute) then add cooked pasta.
Add cheddar, mozzarella, and Parmesean cheese to pan and stir until combined.
Gradually mix in Cucina Antica Tuscany Pumpkin sauce until cheese becomes creamy and sticks to all of the noodles.
Transfer to oven-safe pan and bake for 15 minutes, or until cheese is melted. Top with Pecorino Romano cheese (to taste) and serve.
Calories 1095, Carbs 108 grams, Fat 49 grams, Protein 64 grams, Sodium 1920 milligrams, Sugar 15 grams