Search thousands of recipes reviewed by home cooks like you.

Pumpkin Lobster Mac and Cheese

Pumpkin Lobster Mac and Cheese

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
ScottySauce

ScottySauce

One Halloween I decided to try out a macaroni and cheese recipe using pumpkin, and it turned out to be a huge hit. The combination of the cheeses and the pumpkin made it so very rich and creamy. The next time I decided to make this dish I added some cooked lobster I had left over, and from there I just fell in love. I have had lobster macaroni and cheese dishes before, but never anything like this. All of this may sound strange and unusual but once you try this dish you will never get it out of your head. Garnish with fresh parsley and serve with fresh bread or dinner rolls.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook pasta shells at a boil until tender but still slightly firm, about 10 minutes; drain and set aside.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  3. Grease a 9x13-inch casserole dish.
  4. Melt 2 tablespoons margarine in a skillet over medium heat. Cook and stir shallot in melted margarine until lightly browned, about 5 minutes.
  5. Whisk flour into margarine and shallots to form a smooth paste.
  6. Slowly whisk evaporated milk into flour mixture until it forms a smooth sauce; simmer until thickened, 2 to 4 minutes.
  7. Whisk shredded Cheddar cheese and mascarpone cheese into sauce until cheeses have melted, about 5 minutes.
  8. Stir pumpkin puree, lemon zest, salt, black pepper, garlic powder, paprika, nutmeg, and hot sauce into the sauce until combined.
  9. Lightly mix in lobster tail meat, green peas, and cooked pasta shells until heated through, about 5 minutes.
  10. Pour pasta mixture into prepared casserole dish; top with panko crumbs and Parmesan cheese. Drizzle 2 tablespoons of melted margarine over the casserole.
  11. Bake in the preheated oven until topping is brown and crisp, 40 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Gilta
7

Gilta

4/2/2012

I used imitation lobster meat and fat free evaporated milk to keep the calorie count down on the recipe. We liked this, but there isn't enough "cheese sauce" that we like. Next time I would double the amount of sauce and decrease the baking time. Overall everyone liked it.

KMF
6

KMF

9/3/2012

This was amazing! The only thing I did differently was add more cheese of a different variety such as goat and munster. Even after I felt like I should have added more cheese and garlic. I'm most certainly going to make this again!

sallyt
5

sallyt

6/14/2013

I made this recipe and doubled it. I thought there was plenty of cheese sauce. I used real crab instead of lobster but kept everything eles the same, my family loved it! Even my son in culinary school (who usually tells me how I make everythig wrong) loved it! Thank you!

Similar recipes