Pumpkin Lobster Mac and Cheese Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 8, 2014
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.
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Reviewed: Oct. 16, 2013
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 :)
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Cooking Level: Intermediate

Reviewed: Jun. 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!
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Cooking Level: Expert

Home Town: Concord, Ohio, USA

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Reviewed: Sep. 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!
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Washington, D.C., USA

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Reviewed: Apr. 1, 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.
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Cooking Level: Intermediate

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