Pumpkin Lobster Mac N Cheese Recipes

PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY

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!

EASY PUMPKIN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat oil in a saucepan over medium heat. Saute onion and garlic until softened and lightly browned, about 5 minutes. Stir in whole wheat flour until combined. Stir in soy milk, pumpkin puree, and Cheddar cheese.
• Drain pasta and mix into the sauce. Cook until heated through, about 5 minutes.

PUMPKIN MAC AND CHEESE

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.

LOBSTER MAC AND CHEESE

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 AND CHEESE

Steps:

• Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
• Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
• Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
• Bake uncovered 20 to 25 minutes or until golden brown.

LOBSTER MAC AND CHEESE

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.

LOBSTER MAC AND CHEESE

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.

PUMPKIN LOBSTER MAC 'N' CHEESE

Steps:

• 1. Preheat oven to 375°F and butter a 2½- to 3-quart casserole dish; set aside. 2. Cook pasta according to package directions. 3. While pasta is cooking, melt 2 tbsp. butter in a large skillet over medium heat; add shallots and cook, stirring occasionally, for about 5 minutes or until tender. Add flour and cook, stirring constantly, for 2 minutes. 4. Slowly add milk, stirring constantly, and cook for 5 to 8 minutes or until sauce is slightly thickened. Stir in mascarpone, 3/4 cup Parmesan cheese and Cheddar cheese. Continue stirring until cheese is melted. 5. In a large bowl, stir together cheese sauce, cooked and drained pasta, lobster, peas, pumpkin, lemon zest and seasonings; pour into prepared dish. 6. In a small bowl, stir together remaining butter, remaining Parmesan and bread crumbs. Sprinkle over casserole and bake for 30 to 40 minutes or until casserole is bubbly and top is browned. Nutritional Information: Nutrition per serving (based on 7): 670 calories, 28 g protein, 40 g total fat (23 g sat.), 54 g carbohydrate, 5 g fiber, 10 g sugar, 120 mg cholesterol, 660 mg sodium Shopping List: Raley's large shell pasta, Raley's small shell pasta, Sunnyside Farms Butter, shallots, evaporated milk, Raley's flour, mascarpone cheese, Raley's Shredded Parmesan Cheese, Raley's Cheddar Cheese, lobster tails, Raley's frozen peas, canned pumpkin, lemon, Raley's garlic salt, nutmeg, panko bread crumbs.