Pumpkin Lobster Mac and Cheese

Pumpkin Lobster Mac and Cheese

7
ScottySauce 2

"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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Ingredients

1 h 30 m servings 427 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7

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 doub...

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 mos...

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 ...

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 befo...

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, ...

This was really yummy. I used a whole shallot and a whole can of pumpkin, because what was I going to do with the leftovers?!?! I think I ended up needing a little more flour than called for. ...

It was good, but seemed like it was missing something.