Lobster and Bacon Macaroni and Cheese

Lobster and bacon come together with smoked cheddar and creamy, buttery havarti in this must-try recipe. Hot sauce and smoked paprika add a little spicy kick.

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Servings: 6


  • 3/4 pound cavatappi pasta(12 ounces)
  • 1/2 cup + 1 tablespoon unsalted butter
  • 2 tablespoons flour
  • 2 cups half and half
  • 2 teaspoons hot sauce
  • 2 teaspoons smoked paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups (8 ounces) Wisconsin havarti cheese, shredded
  • 1 cup (4 ounces) Wisconsin smoked cheddar cheese, shredded
  • 1 cup lobster meat, roughly chopped
  • 1/2 cup bacon, cooked and chopped
  • 1/4 cup Panko bread crumbs


Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.

Cook pasta according to package instructions.

Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in havarti and smoked cheddar cheese until melted and smooth.

In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.

Tip: Bacon can be fried 1 day ahead of time and kept refrigerated in sealed container.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.