pumpkin lobster mac and cheese

Ingredients

• Servings: 12
• 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
• 1/2 cup panko bread crumbs
• 1/3 cup grated parmesan cheese
• 2 tablespoons margarine, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• 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.