Oct 23, 2013

Pumpkin Lobster Mac and Cheese

posted by Marion@Life Tastes Good on 2013-10-23
Pumpkin Lobster Mac and Cheese sounds like a strange combo, but I'm here to tell you it works! I was skeptical - Don was skeptical, but we both loved it-for real, and everyone was jealous when he took it for lunch the next day! This mac and cheese is some serious yum! Even if you lose the lobster to save some $$$, the pumpkin and cheese combo is a winner!

Using mascarpone cheese gives this a creaminess that can't be beat, and the taste is divine. My favorite mac and cheese ever! Don't let the ingredient list intimidate you. This is pretty quick and easy to make and definitely worth all the glorious fat and calories. 

You can fix this recipe to your liking. I like it right off the stove-top for maximum creaminess, but if you prefer a baked mac and cheese you can do that too. It's up to you!

  • 1 (16 ounce) package uncooked spiral pasta
  • 2 tablespoons butter
  • 1 tablespoon minced shallot (or onion)
  • 1 tablespoon all-purpose flour
  • 1 (12 ounce) can evaporated milk
  • 1 (8 ounce) container mascarpone cheese
  • 1 (8 ounce) package shredded cheddar cheese
  • 1 cup canned pumpkin puree
  • salt and pepper to taste
  • 1 pinch garlic powder, to taste
  • 1 pinch paprika, to taste
  • 3-4 dashes Sriracha or other hot sauce, to taste
  • 1 lb cooked lobster tail meat, chopped
  • 1 (12 ounce) package frozen green peas
  • 1/2 cup panko bread crumbs (optional)
  • 1/3 cup shredded Parmesan Cheese (optional)
  • 2 tablespoons butter, melted (optional)

  1. Cook pasta as directed. Drain and set aside.
  2. If you like a baked mac and cheese preheat oven to 375 degrees F. and grease a 9x13" casserole dish.
  3. Melt 2 tablespoons butter in a skillet and cook shallot until lightly browned.
  4. Whisk 1 tablespoon flour into butter and shallot to form a paste
  5. Slowly whisk 12 ounce can of evaporated milk into flour mixture and simmer until thickened.
  6. Add 8 ounce package of shredded cheddar cheese and 8 ounce container of mascarpone cheese and stir until melted into sauce.
  7. Stir in 1 cup of pumpkin puree, a pinch of garlic powder, a pinch of paprika, and 3-4 dashes of Sriracha into the sauce. Be sure to taste after each addition and add more if needed. 
  8. Gently mix in 1 lb lobster meat, 12 ounce peas, and the cooked pasta and cook until heated through. If you like a creamy mac and cheese you can eat it just like this right off the stove-top. 
  9. For baked mac and cheese, transfer pasta mixture into prepared casserole dish and top with 1/2 cup panko bread crumbs, 1/3 cup Parmesan cheese, and 2 tablespoons melted butter. Bake in preheated oven for about 30 minutes until top is slightly browned.
Recipe inspired by allrecipes.com Pumpkin Lobster Mac and Cheese


  1. Marian, this is a really unique flavor combination! Anything with lobster, I'm on it! :) Thanks for sharing your recipe and pinning! Hope you have a wonderful Thursday!

    1. Thanks, Cindy! I'm a big lobster fan too - we really enjoyed this. I'm already looking forward to making it again when lobster tails go on sale :) Thanks so much for stopping by and have a great day :) ~Marion

  2. This looks delicious. Pinning to save for later.

    1. Thanks so much for stopping by and pinning, Michele! have a great day sweets :) ~Marion

  3. Sounds divine! The marscapone in mac and cheese is a new ingredient for me- will have to try it in my next batch.

    1. The mascarpone really gives it a richness and creaminess that I love!! I do recommend it in any mac and cheese recipe! I hope you like it and thanks for stopping by ~Marion

  4. That is a really interesting group of flavors. I am definitely pinning it to try later.

    1. Shannah, Tell me about it!! I was terrified about the pumpkin - I'm not the type that goes gaga over pumpkin, so it was scary! I added a 1/2 cup at first to make sure it would work for me. I loved it and went all in with a full cup! Maybe even a little bit extra haha. Thanks for stopping by and for the pin! ~Marion

  5. I've made mac n cheese with butternut squash so I'm sure pumpkin would be delicious, too. Mascarpone would be a change from cream cheese. I'm liking this recipe! :)

    1. Thanks, Lydia! I love butternut squash too and can definitely see it working in this recipe!! I'm glad you like it. Thanks for popping in and taking the time to comment! ~Marion

  6. I love lobster mac & cheese and this one sounds fantastic!!

    1. Thanks, Sheena! I appreciate you stopping by and commenting! ~Marion

  7. I'm loving this recipe and anything with Lobster has got to be good!

    1. I'm with you on that Bridget!! Thanks for stopping by and commenting! ~Marion

  8. This sounds amazing! I"m going over to pin it! Stopping by from the Daily Blog Boost! :)

    1. We found it pretty darn delicious, Cara! Thanks so much for stopping by and for the pin!! ~Marion


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