Pumpkin Lobster Mac and Cheese

Pumpkin Lobster Mac and Cheese

5 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
ScottySauce
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

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.

Share It

Reviews (5)

Rate This Recipe
Gilta
5

Gilta

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.

sallyt
4

sallyt

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!

KMF
4

KMF

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!

More Reviews

Similar Recipes

Old School Mac n' Cheese
(47)

Old School Mac n' Cheese

Chipotle Mac and Cheese
(32)

Chipotle Mac and Cheese

Lobster Mac and Cheese
(30)

Lobster Mac and Cheese

Slow Cooker Macaroni and Cheese with Broccoli
(22)

Slow Cooker Macaroni and Cheese with Broccoli

Broccoli Mac and Cheese with Bacon and Potato Nugget Topping
(13)

Broccoli Mac and Cheese with Bacon and Potato Nugget Topping

Buffalo Chicken Mac and Cheese
(7)

Buffalo Chicken Mac and Cheese

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old School Mac n' Cheese

>

next recipe:

Slow Cooker Macaroni and Cheese with Broccoli