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Creamy Pumpkin Mac & Cheese


Brown Butter Panko Topping:

3 Tbsp butter

4 sage leaves

1 c panko

2 tsp Parmesan Asiago Dipper

1/2 c grated parmesan cheese

1 tsp Black Garlic Sea Salt

1 tsp pepper

Mac & Cheese:

16 oz large elbow macaroni

4 Tbsp Sweet Cream Butter EVOO

4 Tbsp flour

1 Tbsp Mediterranean Rosemary Rub

2 c whole milk, room temperature

1 1/4 c pumpkin puree

3 c sharp cheddar cheese, shredded

1 tsp Black Garlic Sea Salt

1 tsp pepper

1/2 tsp nutmeg


  1. In a medium pan, heat butter over medium heat stirring occasionally. Add sage leaves once butter is melted. When butter starts to foam and smell nutty, mix in panko crumbs and Parmesan Asiago Dipper. Cook for about 30-60 seconds so the panko crumbs can get toasty. Remove from heat and remove sage leaves. Stir in parmesan cheese, Black Garlic Sea Salt and pepper. Set aside.

  2. Bring a pot of water to a boil and cook elbow macaroni until al dente, drain pasta and set aside.

  3. While pasta is cooking, heat Sweet Cream Butter EVOO over medium heat in a medium sized pot. Bring heat to low and whisk in flour and Mediterranean Rosemary rub. Whisk in milk until smooth. Turn heat back to medium and add pumpkin puree, stirring until smooth. Add shredded cheddar cheese, Black Garlic Sea Salt, pepper and nutmeg. Stir until cheese is melted and smooth.

  4. Fold in drained pasta until well combined. Spoon into serving dish and top with panko topping!

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