Pumpkin Lobster Mac N Cheese Recipes

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.

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.

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!

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.