Best 8 Pumpkin Lobster Mac And Cheese Recipes

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Pumpkin lobster mac and cheese: a delicious, unique twist on the classic dish that will tantalize your taste buds and impress your dinner guests. The combination of sweet pumpkin, succulent lobster, and creamy cheese creates a flavor profile that is both comforting and decadent. If you're looking for a dish that is sure to please everyone at the table, pumpkin lobster mac and cheese is the perfect choice.

Here are our top 8 tried and tested recipes!

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

For an elegant seafood dish, Ina Garten adds tender, buttery lobster and Gruy�re to her Lobster Mac and Cheese recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

  • Preheat the oven to 375 degrees F.
  • Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  • Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

PUMPKIN MAC & CHEESE WITH LOBSTER



Pumpkin Mac & Cheese With Lobster image

I have seen mac and cheese recipes with lobster for years and have always loved it. I came up with the idea to add pumpkin and i discovered comfort food gold.

Provided by ScottySauce

Categories     Lobster

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 19

1 tablespoon flour
4 tablespoons margarine
1 tablespoon minced shallot
12 ounces evaporated milk
8 ounces shredded cheddar cheese
8 ounces mascarpone cheese
2 ounces parmesan cheese
8 ounces canned pumpkin
16 ounces chopped lobster tails
12 ounces green peas
12 ounces cooked shell pasta
1/2 cup panko breadcrumbs
salt
pepper
garlic powder
paprika
nutmeg
1 teaspoon lemon zest
hot sauce

Steps:

  • melt 2 tablespoons margarine add minced shallots and saute until tender. add 1 tablespoon flour and stir until combined and flour to create a roux. slowly stir in 12 oz. warm evaporated milk until well combined and roux is worked inches add 8 oz shredded cheddar and 8 oz marscapone cheese until smooth and creamy. add 8 oz canned pumpkin and season with kosher salt, pepper, garlic powder, paprika, nutmeg, lemon zest and italian seasoning 2 dashes tiger sauce to taste. mix in 2 chopped lobster tails, 12 oz green peas and 12 oz cooked shell pasta until heated through. pour into a casserole dish and top with mixture of panko crumbs, margarine and parmesan cheese. bake at 375f for 40 minutes or until topping is brown and crispy. garnish with fresh parsley and serve with fresh bread or dinner rolls.

Nutrition Facts : Calories 290.8, Fat 8.7, SaturatedFat 3, Cholesterol 38.8, Sodium 296.6, Carbohydrate 34.9, Fiber 3.2, Sugar 3.1, Protein 17.7

PUMPKIN MAC AND CHEESE



Pumpkin Mac and Cheese image

If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.

Provided by Food Network Kitchen

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, plus more for the baking dish
Kosher salt
1 pound elbow macaroni or shells
1/4 cup all-purpose flour
2 cups half-and-half
1 tablespoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
One 15-ounce can pure pumpkin puree
16 ounces extra-sharp yellow Cheddar, grated (about 6 cups)
6 deli slices yellow Cheddar (about 5 ounces)

Steps:

  • Butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
  • Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until the mixture is smooth and golden, about 2 minutes. Whisk in the half-and-half, Dijon, cayenne, nutmeg, garlic powder and 2 teaspoons salt and cook, whisking occasionally, until the sauce begins to boil and thicken enough to hold a trail by the whisk, 5 to 10 minutes.
  • Stir in the pumpkin puree and grated Cheddar until the cheese just melts. Stir in the pasta, adding enough of the reserved pasta water as needed to make a creamy sauce.
  • If your broiler is in the top of the oven, move the oven rack to the center. Preheat the broiler.
  • Transfer the mac and cheese to the baking dish, top with the Cheddar slices and broil until the cheese is melted and the top browns in places, 8 to 9 minutes.

PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY



Pumpkin Mac 'n' Cheese Recipe by Tasty image

Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese, macaroni pasta, cheddar cheese, mozzarella cheese, parmesan cheese

Provided by Ellie Holland

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 17

2 ¼ cups pumpkin, or squash, chopped
2 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried sage
⅓ cup butter
⅓ cup flour
2 ½ cups milk
¼ teaspoon ground nutmeg
1 teaspoon garlic powder
1 teaspoon pepper
2 cups cheddar cheese
¼ cup parmesan cheese
2 ½ cups macaroni pasta, cooked and drained
½ cup cheddar cheese
½ cup mozzarella cheese
¼ cup parmesan cheese

Steps:

  • Preheat the oven to 190°C (375°F)
  • Chop up the pumpkin into chunks and place on a baking tray.
  • Drizzle over the oil, salt, pepper, and ground sage, and coat evenly with your hands.
  • Roast in the oven for 20 minutes.
  • Once cooked leave to cool slightly and blend ⅓ of the pumpkin, set aside.
  • For the sauce, in a large ovenproof pan, melt the butter over a medium-low heat.
  • Gradually mix in the flour to create a roux.
  • Add the milk in 4-5 parts stirring well in between.
  • Continue to stir and cook the sauce for a further 5-10 minutes or until the sauce is simmering and thickened.
  • Stir in the ground nutmeg, garlic powder, pepper, cheddar, and Parmesan.
  • Stir in the blended pumpkin.
  • Stir in the remaining whole pumpkin and macaroni, mix until combined.
  • Top with the cheddar, mozzarella, and Parmesan.
  • Grill for 10 minutes at 200°C (400°F) until the cheese is brown and bubbling.
  • Serve.
  • Nutrition Calories: 1525 Fat: 99 grams Carbs: 110grams Fiber: 6 grams Sugars: 49 grams Protein: 49 grams
  • Enjoy!

Nutrition Facts : Calories 1161 calories, Carbohydrate 93 grams, Fat 64 grams, Fiber 5 grams, Protein 53 grams, Sugar 10 grams

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

This recipe for lobster mac and cheese, a variation on a classic plain recipe that Julia Moskin published in The Times, is a rich and shockingly flavorful addition to any feast, and requires only a single lobster to serve six or eight. Or try serving it as a main course for a weeknight dinner.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

Kosher salt and black pepper, to taste
1 1/2 pound lobster
2 tablespoons unsalted butter
1 cup cottage cheese
2 cups whole milk
1 teaspoon dry mustard
Pinch cayenne pepper
Pinch freshly grated nutmeg
1 pound sharp Cheddar cheese, grated
1/2 pound macaroni or elbow pasta, uncooked

Steps:

  • Fill a large pot with salted water and set it over high heat to come to a boil. Plunge lobster into water and cover pot. Cook for 8 to 10 minutes, or until it is bright red. Check doneness by pulling an antenna; if it comes off without resistance, the lobster is done. Remove lobster to a bowl and allow to cool.
  • Meanwhile, heat oven to 375 degrees, with a rack in the upper third of the oven. Use a tablespoon of butter to butter a 9-by-13-inch-square baking pan.
  • In a blender, purée cottage cheese, milk, mustard, cayenne and nutmeg, and lightly season with salt and pepper. Transfer mixture to a large bowl, add grated cheese and uncooked pasta and stir well to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
  • Meanwhile, crack lobster claws and tail over the bowl and remove the meat, reserving all liquid that comes out of the lobster. Roughly chop lobster meat.
  • Uncover baking pan, gently stir in lobster meat and up to 2 tablespoons of the reserved lobster juices, and dot with remaining tablespoon of butter. Bake, uncovered, for 30 minutes more, until browned on top. Let cool for 15 to 20 minutes before serving.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 15 grams, Sodium 856 milligrams, Sugar 5 grams, TransFat 1 gram

LOBSTER MAC AND CHEESE



Lobster Mac and Cheese image

High class meets down home. This dish is just my style. The amazing combination of flavors make this one of my favorites.

Provided by Ange

Categories     Seafood     Shellfish     Lobster

Time 1h30m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package elbow macaroni
1 (2 pound) lobster, split
2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 shallot, chopped
10 black peppercorns
2 cups milk
5 tablespoons butter
5 tablespoons all-purpose flour
1 pound shredded Gruyere cheese
3 cups shredded Cheddar cheese
1 cup grated Romano cheese
kosher salt and pepper to taste
3 tablespoons panko bread crumbs

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Reserve about 2 cups of the hot pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.
  • Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.
  • Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.
  • Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 912.7 calories, Carbohydrate 55.4 g, Cholesterol 217.7 mg, Fat 49.2 g, Fiber 2.5 g, Protein 60.9 g, SaturatedFat 29.7 g, Sodium 1112.7 mg, Sugar 5.5 g

PUMPKIN LOBSTER MAC AND CHEESE



Pumpkin Lobster Mac and Cheese image

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.

Provided by ScottySauce

Categories     Lobster Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

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

Steps:

  • 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 Facts : Calories 427.3 calories, Carbohydrate 33.9 g, Cholesterol 82.9 mg, Fat 23.6 g, Fiber 2.8 g, Protein 22.6 g, SaturatedFat 11.9 g, Sodium 492.6 mg, Sugar 6.5 g

HIGH-END LOBSTER MAC AND CHEESE RECIPE BY TASTY



High-End Lobster Mac And Cheese Recipe by Tasty image

Here's what you need: lobster tails, water, unsalted butter, all purpose flour, milk, fontina cheese, mascarpone, brandy, hot sauce, freshly grated nutmeg, kosher salt, freshly ground black pepper, dried cavatappi pasta, fresh chives, scallions, sharp aged white cheddar, black caviar, ramekins

Provided by Next Level Chef on Fox

Categories     Dinner

Yield 8 servings

Number Of Ingredients 18

4 lobster tails
6 cups water
½ stick unsalted butter
¼ cup all purpose flour
3 ½ cups milk
3 cups fontina cheese, grated
8 oz mascarpone
2 tablespoons brandy
1 ½ teaspoons hot sauce
¼ teaspoon freshly grated nutmeg
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 lb dried cavatappi pasta, cooked according to package instructions until al dente and drained
6 tablespoons fresh chives, minced
2 scallions, thinly sliced crosswise
1 cup sharp aged white cheddar, grated
3 oz black caviar
8 ramekins

Steps:

  • Add the water to a large saucepan and bring to a boil over medium high heat. Add the lobster tails, leg side down, then reduce the heat to low and simmer for 3½-4 minutes, or until the lobster tails are cooked through and the meat is opaque and slightly firm. Remove from the water and set aside until cool to the touch, reserving the poaching liquid. Once cooled, remove the lobster meat from the tails and roughly chop.
  • Melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk until smooth and bubbling, 1-2 minutes.
  • Slowly pour in the milk, whisking constantly, until fully incorporated. Reduce the heat to medium and continue cooking, whisking frequently, until the sauce has thickened enough to coat the back of a spoon, about 10 minutes.
  • Add the fontina cheese, mascarpone, 3 tablespoons of the reserved lobster broth, the brandy, hot sauce, nutmeg, salt, and pepper and stir until the cheese is melted and the sauce is smooth, about 2 minutes. Fold in the cooked cavatappi, lobster meat, 3 tablespoons chives, and the scallions.
  • Turn the broiler on high. Place 8 8-ounce ramekins on a rimmed baking sheet.
  • Divide the mac and cheese evenly between the ramekins, making sure some of the lobster meat is visible on top. Sprinkle 2 tablespoons of cheddar cheese on top of each ramekin.
  • Place the baking sheet under the broiler for 3-4 minutes, or the cheddar cheese is melted and golden brown.
  • Let cool for 5 minutes, then top each serving with some of the remaining 3 tablespoons of chives and 1 teaspoon of caviar.
  • Enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 10 grams, Fat 41 grams, Fiber 0 grams, Protein 61 grams, Sugar 5 grams

Tips:

  • Use high-quality ingredients. Fresh pumpkin, lobster, and cheese will make a big difference in the flavor of your dish.
  • Don't overcook the pasta. Cook it until it is al dente, or slightly firm to the bite.
  • Make sure the sauce is thick and creamy. If it is too thin, add a little more cheese or flour.
  • Don't be afraid to experiment with different cheeses. A combination of sharp cheddar, Parmesan, and Gruyère is a classic, but you can also try using goat cheese, feta, or mozzarella.
  • Serve the mac and cheese immediately, while it is still hot and bubbly.

Conclusion:

Pumpkin lobster mac and cheese is a delicious and unique dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new and exciting pasta dish, give pumpkin lobster mac and cheese a try.

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