Description
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.
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
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 12