Lobster Cheesy Mac

Lobster meets its perfect match in a four-cheese sauce made with cheddar, gouda, parmesan and cream cheese.

Print Recipe

Servings: 12


  • 1 pound elbow pasta
  • 4 cups (1 pound) Wisconsin cheddar cheese, shredded
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 8 ounces Wisconsin cream cheese
  • 2 cups (8 ounces) Wisconsin parmesan cheese, grated
  • 4 cups heavy cream, warmed
  • 2 tablespoons olive oil
  • 4 shallots, minced
  • 4 cloves garlic, minced
  • 2 pounds lobster meat, chopped
  • 2 cups roasted red pepper, julienned
  • 1 cup bread crumbs
  • 1 cup cilantro, chopped, plus additional for garnish
  •   Salt and black pepper to taste


Preheat oven to 350°F.

In large pot of boiling salted water, cook macaroni for 8 to 10 minutes until al dente. In double boiler, combine cheddar, gouda and cream cheese and 1 cup parmesan cheese. Heat until cheeses become creamy and blended. Slowly add cream and stir until smooth. In large sauté pan, heat olive oil; add shallots and garlic and sauté until golden. Add lobster meat and cook until lobster is opaque. Set aside.

Drain pasta and add to lobster mixture; add cheese sauce, red peppers cilantro and salt and pepper. Mix thoroughly. Divide mixture into 12 ramekins, 12 oz. each, or turn into one large casserole. Sprinkle with remaining parmesan cheese and breadcrumbs.

Bake 7 to 8 minutes or until crumbs are golden brown and the cheese bubbles. Remove from oven and add fresh cilantro for garnish. Serve immediately.

Print Recipe x
Select Recipe print size

Include Recipe photo in print out?

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