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."
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1 (12 ounce) package
uncooked shell pasta
1 (12 fluid ounce) can
1 (8 ounce) package
shredded Cheddar cheese
1 (8 ounce) container
canned pumpkin puree
salt and ground black pepper to taste
garlic powder, or to taste
paprika, or to taste
ground nutmeg, or to taste
hot sauce, or to taste
cooked lobster tails, peeled and chopped
1 (12 ounce) package
green peas, thawed if frozen
panko bread crumbs
grated Parmesan cheese
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.
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!
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!
We really liked this. I made it as stated in the recipe. Next time I will reduce or omit the lemon zest. The lemon flavor overpowered a little. I also prefer it a bit more creamy like it is before baking, so maybe next time I will serve it off the stove top to retain the creaminess, but overall this is a good dish. don't let the ingredient list turn you away. It is very easy to make and quite tasty. I was surprised I liked the pumpkin added to the cheese, but it gave it that extra something and the lobster really goes well in thi! Thanks for a unique and tasty dish ScottySauce :)
Tried this recipe tonight with a few minor alterations.....used an 8 oz block of lite cream cheese instead of mascarpone cheese, omitted the green peas, used 2% milk instead of evaporated milk, used a tex mex blend of cheese and cheddar cheese, and omitted the hot sauce. Absolutely loved the creaminess of the cheese sauce. Very rich and creamy macaroni and cheese. My husband found it hard to believe that there was pumpkin in the recipe too! Overall a great success and would easily make again. Thinking that adding in some grilled chicken and jalapeno's would also make a nice variation.
It was good, but seemed like it was missing something.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Lobster Mac and Cheese
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 212
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