10/08/2026
Please weigh, does Mac and Cheese deserve to be part of a Thanksgiving spread?? Obvs a no brainer for me, it’s a need not a want! 🦃🧀
You can find this recipe + more Thanksgiving inspo in Pete's Frootique & Fine Foods magazine Fall and Harvest edition + all the ingredients at the store!
Pete’s Pumpkin Mac + Cheese
Brown Butter Sage Panko
• 1/8 cup salted Cow’s butter
• 10-15 fresh sage leaves
• 1 cup panko
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
Pumpkin Mac + Cheese
• 500 g lumachine pasta (or elbow macaroni)
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 tsp nutmeg
• 2 tsp Dijon mustard or mustard powder
• 2 1/2 cups whole milk
• 3/4 cup pumpkin purée
• 1 jar Dragon’s Growl cheese spread
• 200 g 3-year-old Cows cheddar, shredded
• 1/2 tsp kosher salt, or to taste
Method
For the topping, melt butter in a skillet over medium heat and cook until golden brown and nutty. Add sage and cook until crisp. Stir in panko, salt and pepper and cook, stirring, until golden. Set aside to cool.
Bring a large pot of generously salted water to a boil. Cook pasta until al dente, then drain.
In the same pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Add Dijon and nutmeg. Gradually whisk in milk, allowing the sauce to thicken as you go.
Once smooth and creamy, stir in pumpkin purée and salt. Remove from heat and stir in Dragon’s Growl until melted. Add pasta and shredded cheddar and stir until creamy and well coated. Taste and adjust seasoning.
Transfer to a skillet or serving dish and generously top with the brown butter sage panko. Serve immediately!
