Pumpkin Lobster Mac ‘n’ Cheese


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Pumpkin Lobster  Mac 'n' Cheese
Pumpkin Lobster Mac 'n' Cheese
Ingredients
1 (12- oz.) package Raley's Large Shell Pasta
1/4 cup Sunnyside Farms Butter divided
1 tbsp. minced shallots
1 tbsp. Raley's Flour
1 (12- oz.) can evaporated milk warmed
1 (8- oz.) container mascarpone cheese (in our Deli)
1 cup Raley's Shredded Parmesan Cheese divided
2 cups shredded Raley's Cheddar Cheese
2 lobster tails (optional) cooked, shelled and coarsely chopped
1½ cups Raley's Frozen Peas thawed
1 cup canned pumpkin
1 tsp. finely grated lemon zest
Raley's Garlic Salt, to taste
cayenne pepper, to taste
nutmeg, to taste
1/2 cup panko bread crumbs
Directions

Courtesy of Scott Daly
from our SE Facebook Page, and his own blog,
It’s Hot in My Kitchen (saucescotty.blogspot.com)

Skip the lobster if you like, but it is a wonderful addition to this unexpected and delicious dish.

Prep: 20 minutes Cook: about 1 hour Serves: 6 to 8

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. 

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