If there’s one Trader Joe’s product that can be deemed a cult favorite, it’s the Butternut Squash Mac and Cheese. It’s only found in the Fall, and it flies off the shelves due to people stocking up their freezers.
Like the Pumpkin Ginger Hold the Cones, I’m only just catching up to the Butternut Squash Mac and Cheese craze. And like them, I’m now a convert.
It’s tough to describe how good this is. It is definitely a creamy, cheesy mac and cheese. But the butternut squash lends it a depth of flavor mac and cheese can’t achieve on its own. Add plenty of black pepper for kick, and you have the perfect Fall lunch.
This is a good portion for one and can be heated up in the microwave or the oven.
Every year, people wait on pins and needles for these pumpkin-flavored morsels to arrive, and then go crazy stocking up on as many as they can.
So, I knew they could be great, but I spent two whole seasons passing them by.
Fortunately, this Fall I dove right in.
These are miniature ice cream cones filled with a creamy pumpkin ginger ice cream and topped with a white chocolate coating. (The white chocolate is also in the bottom of a cone as a little surprise.)
I shared these with my daughter and son-in-law, and we were all blown away. The flavor is very complex and rich for such a small dessert, and the pumpkin ice cream had just enough of a ginger kick, but not too much for my ginger-averse daughter.
The size is perfect, too, although I wouldn’t blame you if you ate more than one.
Don’t be like me and miss out on these delicious cones. Grab them today before they’re gone!
As you know by now, if you’ve read any of my blogs, Trader Joe’s frozen pasta has a special place in my heart. My day job requires both early mornings and long days, so I don’t have much time and patience to cook elaborate meals during the week.
That brings us to today’s review: Fettucine Alfredo.
This is a pretty basic meal, and it follows the same pattern as other TJ’s frozen pasta:
Put a bit of water in a pan
Dump in the pasta and sauce
Cook until the sauce is melted and the pasta is warmed through.
It takes less than ten minutes, usually.
I will say this Alfredo is pretty plain. It’s more buttery than cheesy, and while that’s not bad, it does beg to be tarted up. It could really benefit from some cooked chicken or peas or even leftover roasted broccoli. It’s a nice blank slate you could really play with.
The serving size says three servings, but I think by itself, it’s just enough for two adults with healthy appetites. You could get three servings as a side, or with some additions.
I work long hours, so I appreciate Trader Joe’s frozen meals, especially their frozen pasta bags.
These make dinner simple: You usually add a couple of tablespoons of water to a skillet, dump in the contents of the bag, and dinner’s on the table in less than ten minutes.
Trader Joe’s Mushroom Risotto is in this same vein.
It’s a blend of frozen rice and hearty mushroom sauce that you add to the skillet and warm through.
One note here: You do have to stir this one while you’re waiting, or the sauce will scorch before the rice is thawed. But it’s done in about six minutes, so that’s a small price to pay.
The sauce definitely has a rich mushroom flavor and lots of chunks of mushrooms, so if you’re not a fan, this one isn’t for you.
To me, this is a little on the bland side and would be livened up with shards of Romano cheese on top. But all told, this is a great and easy dish that will make my regular weeknight line up.
I love Trader Joe’s. I know that there will always be something delicious to try.
But even then, I rarely find a new product that makes me want to buy up the whole stock or ask them to order me a case like a true Trader Joe’s fanatic.
Until now.
Trader Joe’s new frozen Spaghetti Cacio e Pepe leapt to the top spot on my weekly dinner list after one bite, and I had it for dinner three nights in a row. It’s that good.
First of all, let’s get this out of the way: This isn’t “real” Cacio e Pepe. Cacio e Pepe – which means simply ‘Cheese and Pepper’ – is a pasta dish made with olive oil (or butter), Parmesan or Pecorino cheese, and plenty of black pepper, all made creamy with a bit of the hot, starchy pasta water.
Trader Joe’s version is much creamier, similar to an Alfredo, but still with plenty of black pepper bite.
It’s also super simple to make. It comes with the sauce in little blocks, and frozen nests of spaghetti. You add a couple of tablespoons of water, the sauce blocks and the pasta nests to a skillet, and cook for less than ten minutes, until it all melts into creamy, cheesy, peppery heaven.
The one piece of advice I have is that, 2-3 minutes before the end of cooking, you use tongs or two forks to gently pull apart the nests. That will ensure the pasta softens enough so you can toss it in the sauce.
As far as portions, this doesn’t make that much. It can serve two adults (or one really hungry one) if served alone or with a side salad. As a side dish, it could probably stretch to four.
As far as whether or not this is seasonal, it’s a new product, so time will tell. If it sells well, it could stay in the rotation, or they could keep it as a Fall or Winter product.
Trader Joe's Table 