Lobster Mac and Cheese

30m
Serves 1
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Directions

  1. 1Add chicken bouillon to a pot of boiling water for extra flavor.
  2. 2Add corkscrew pasta to the boiling water.
  3. 3Cook the pasta until al dente.
  4. 4Melt 1 tablespoon of unsalted butter in a pan.
  5. 5Add heavy whipping cream to the melted butter.
  6. 6Add two handfuls of extra sharp triple white cheddar cheese shreds to the pan.
  7. 7Mix until smooth.
  8. 8Add one handful of 4 State Cheddar cheese blend to the pan.
  9. 9Add a little bit of milk to help melt down the cheese.
  10. 10Stir until everything is nice and smooth.
  11. 11Season with garlic powder.
  12. 12Add a little more milk.
  13. 13Add two slices of fontina cheese.
  14. 14Mix until melted.
  15. 15Add black pepper and mix well.
  16. 16Add sour cream to the pasta.
  17. 17Mix well until fully combined.
  18. 18Add mozzarella cheese.
  19. 19Add two handfuls of sharp cheddar cheese.
  20. 20Add another handful of 4 State Cheddar cheese blend.
  21. 21Mix until cheese is melted, ensuring each noodle has cheese.
  22. 22Melt another tablespoon of butter in a pan.
  23. 23Add langostino lobster tails to the pan.
  24. 24Season with onion powder, garlic powder, and Old Bay seasoning.
  25. 25Cook until warm, keeping seasonings minimal to not overpower the cheese.
  26. 26Add the cooked lobster to the pasta, reserving a little for garnish.
  27. 27Pour the white cheddar cheese sauce into the pasta.
  28. 28Mix everything until well combined.
  29. 29Butter a dish (preferably a 9x13 pan).
  30. 30Transfer the mac and cheese to the prepared dish and spread evenly.
  31. 31Top with remaining triple white cheddar cheese and mozzarella cheese for the string pull.
  32. 32Add the 4 State Cheddar blend as the final cheese topping.
  33. 33Sprinkle paprika on top.
  34. 34Bake in the oven at 375°F (190°C) for about 15 minutes covered.
  35. 35Remove the cover and put the remaining lobster on top as a garnish.
  36. 36Bake for another 15 minutes uncovered.
  37. 37Garnish with parsley before serving.

Ingredients

  • Chicken Bouillon
  • Corkscrew pasta
  • 1 tablespoon Unsalted Butter
  • Heavy whipping cream
  • 2 handfuls Extra sharp triple white cheddar shreds
  • 1 handful 4 State Cheddar (shredded Wisconsin sharp, New York Sharp, California mild and Vermont Sharp Cheddar cheeses)
  • Milk
  • Garlic powder
  • Black pepper
  • Sour cream
  • 2 handfuls Whole milk mozzarella
  • 2 handfuls Sharp cheddar (shredded cheddar cheese)
  • Langostino lobster tails
  • Onion powder
  • Old Bay seasoning
  • Paprika
  • Parsley

Equipment

PotWhiskPan9x13 pan

Tips

  • Make sure each noodle has a piece of cheese on it.
  • Do not let the seasoning overpower the cheese.

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