1. Recipes

How to Make Pumpkin Lobster Mac and Cheese - A Step-by-Step Guide

When the temperatures start to drop and the leaves begin to change, it's time to start thinking about cozy comfort food that warms the soul. One dish that never fails to satisfy in this department is mac and cheese. But what if we took this beloved classic and gave it a gourmet twist? That's where our recipe for Pumpkin Lobster Mac and Cheese comes in.

This dish is the perfect blend of indulgence and autumnal flavors. The creamy, cheesy goodness of traditional mac and cheese is elevat...

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Ingredients

  • 1 (12 ounce) package uncooked shell pasta
  • 2 tablespoons margarine
  • 1 tablespoon minced shallot
  • 1 tablespoon all-purpose flour
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup canned pumpkin puree
  • 1 teaspoon lemon zest
  • salt and ground black pepper to taste
  • 1 pinch garlic powder, or to taste
  • 1 pinch paprika, or to taste
  • 1 pinch ground nutmeg, or to taste
  • 2 dashes hot sauce, or to taste
  • 1 pound cooked lobster tails, peeled and chopped
  • 1 (12 ounce) package green peas, thawed if frozen
  • ½ cup panko bread crumbs
  • ⅓ cup grated Parmesan cheese
  • 2 tablespoons margarine, melted

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 12 servings

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

    • Nutrition

    427 cal.

    • Total Fat: 24g
    • Saturated Fat: 12g
    • Cholesterol: 83mg
    • Sodium: 493mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 23g
    • Vitamin C: 7mg
    • Calcium: 310mg
    • Iron: 2mg
    • Potassium: 392mg

    Categories

    Pasta recipes
    Seafood recipes
    Cheese recipes
    Pumpkin recipes
    Lobster recipes