Lobster Mac and Cheese

This restaurant favorite can be made at home. Ask the seafood counter for cooked lobster or steam 2 lobster tails. The secret to a super smooth cheese sauce is removing the sauce from the heat before stirring in the cheese.

Serves: 2Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 2


  • 6 ounces Private Selection™ Cavatappi pasta
  • 4 tablespoons Butter, divided
  • 3 tablespoons all-purpose flour
  • 1⁄2 teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper or ground chipotle chili pepper
  • 1 1⁄2 cups milk
  • 2 ounces Cream Cheese, cubed
  • 2 ounces Murray’s® Cheddar Cheese, shredded
  • 2 ounces Murray’s® Gouda Cheese, shredded
  • 1⁄2 pound cooked lobster meat, pulled into medium pieces
  • 1⁄2 cup panko breadcrumbs


  • Butter 1-1½ quart casserole.
  • Cook cavatappi according to package direction and drain.
  • Meanwhile, in 3-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour, salt and cayenne pepper. Cook and stir 1 minute.
  • Gradually stir in milk. Cook and stir until thickened and bubbly. Remove from heat.
  • Gradually stir in cheeses until melted and smooth. Stir in cooked pasta and lobster meat.
  • Heat on low, just until heated through. Spoon into buttered shallow 1-quart casserole.
  • In small microwavable bowl, heat remaining 1 tablespoon butter on high power for 20 seconds or until melted. Stir in panko. Spoon panko over mac and cheese.
  • Place casserole 6” from broiler. Broil 30-60 seconds or just until golden brown.