LOBSTER MAC & CHEESE
Using lobster and crab makes this macaroni cheese really special - perfect for an indulgent weekend meal. Top with garlic breadcrumbs for a crispy finish
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h10m
Number Of Ingredients 17
Steps:
- Take the lobster and twist the claws off, then use a rolling pin to crack the claws and pick the meat out. Peel the tail, exposing and removing the fleshy meat. Roughly chop all of the meat, then cover and set aside in a bowl in the fridge. Bash all the pieces of shell with the rolling pin to break them up a bit.
- Heat the oil in large frying pan over a high heat, add the onion and a large pinch of salt and cook for around five minutes until softened and well coloured, then add the lobster shell and fry for a couple of minutes more. Add the cayenne pepper and tomato purée and stir to coat everything, the turn the heat down to medium and add the milk. Stir well, then remove from the heat when it is just coming to a simmer and set aside for 30 mins to infuse. Meanwhile, mix the garlic, olive oil and lemon zest together with some seasoning to make the breadcrumb topping, then set aside. Strain the milk mixture into a jug and discard the shell.
- Heat oven to 180C/160C fan/gas 4. Boil the macaroni in salted water until it has a slight bite (around two minutes less than on the packet instructions), drain and set aside. Melt the butter in a large frying pan over a medium heat until foaming, then add the wine and cook for 5 minutes until the wine has reduced by half, then whisk in the flour to make a sandy paste. Turn down the heat and pour the strained milk into the pan a little at a time, whisking constantly and allowing each addition of milk to be fully absorbed before adding any more.
- Add the chopped lobster meat, mustard, crab and cheese. Stir well until the cheese has melted, then season to taste. Tip in the macaroni and stir to coat everything in the sauce. Tip into an ovenproof baking dish (or six small ones) and top with a sprinkling of grated cheese and the garlic breadcrumbs. Bake for 20 mins until golden and bubbling, then allow to cool a little before serving.
Nutrition Facts : Calories 731 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.5 milligram of sodium
EASY PUMPKIN MAC AND CHEESE
Pumpkin, when added to macaroni and cheese, sneaks a hidden vegetable to your meal! The onion and garlic add some flavor, too! Additional seasonings may be added too.
Provided by sueb
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 703.3 calories, Carbohydrate 93.2 g, Cholesterol 58.8 mg, Fat 24.3 g, Fiber 11.7 g, Protein 30.3 g, SaturatedFat 12.7 g, Sodium 438.2 mg, Sugar 7.7 g
PUMPKIN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: pumpkin, oil, salt, pepper, dried sage, butter, flour, milk, ground nutmeg, garlic powder, pepper, cheddar cheese, parmesan cheese, macaroni pasta, cheddar cheese, mozzarella cheese, parmesan cheese
Provided by Ellie Holland
Categories Appetizers
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 1161 calories, Carbohydrate 93 grams, Fat 64 grams, Fiber 5 grams, Protein 53 grams, Sugar 10 grams
PUMPKIN MAC AND CHEESE
If you've ever had pumpkin ravioli--pasta pillows filled with cheesy and earthy-sweet pumpkin--you'll love this mac and cheese. Adding canned pumpkin to the bechamel sauce thickens it, making it extra creamy and vibrantly orange. The crowning touch? You top the dish with whole slices of Cheddar and slide it under the broiler for a few minutes to achieve a golden brown layer of pure melty goodness.
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
PUMPKIN MAC AND CHEESE
Our recipe for homemade mac and cheese gets a burst of fall flavor with the addition of canned pumpkin. It's ready in under an hour.
Provided by By Inspired Taste
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN LOBSTER MAC 'N' CHEESE
Number Of Ingredients 17
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.
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