Pumpkin Mac Cheese With Lobster Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
• Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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:

• 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:

• Cook macaroni & drain.
• In a saucepan over medium heat blend cream cheese, pumpkin and buttermilk until smooth.
• Mix together grated cheeses in a bowl and reserve 1 cup.
• Add remaining cheeses and seasonings to saucepan. Stir until well blended.
• Remove saucepan from heat and stir in macaroni.
• Pour into a greased 9×13 pan and top with the reserved cheeses.
• Bake at 350 degrees for 30 minutes.