Macaroni and Cheese with Lobster Blend

Macaroni and Cheese with Lobster Blend

Prep Time

10 minutes

Cook Time

30 minutes



Add lobster to macaroni and cheese for a nice surprise and great flavor.

Recipe Courtesy of Frank’s RedHot Original Cayenne Pepper Sauce


  • 1 pound elbow macaroni
  • 6 cups water
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 tablespoon mustard
  • 2 cups milk
  • 1 small yellow onion, finely chopped
  • 1-2 tablespoons *Frank's RedHot Original Cayenne Pepper Sauce* or more to taste
  • 3 cups (total) of the following mix of cheeses:
  • Romano, grated
  • Sharp Cheddar, shredded
  • Mozzarella, shredded
  • Gouda, shredded
  • Pepper Jack, shredded
  • Parmesan, grated
  • 1/2 teaspoon paprika
  • salt & pepper to taste
  • 3 tablespoons butter
  • 1 cup panko breadcrumbs
  • 1-2 pounds cooked lobster tail, coarsely chopped


  • 1 Preheat oven to 350 degrees F.
  • 2 Add the water to a large pot and bring to a boil. Cook the macaroni al dente. Drain and set aside.
  • 3 In another pot over medium heat helt the butter. Stir in flour and mustard. Keep stirring until there are no lumps.
  • 4 Add milk, onion, Frank's RedHot sauce, paprika, salt, pepper and 2 1/4 cups of the cheese combination. Stir well. Turn heat to low and simmer for 10 minutes.
  • 5 Add macaroni to cheese sauce and mix well.
  • 6 Add lobster meat and mix well.
  • 7 Transfer to an 8x10-inch baking dish or casserole dish.
  • 8 Top with remaining cheese.
  • 9 In a small saucepan over medium heat melt butter. Add breadcrumbs and mix.
  • 10 Spread the breadcrumb topping evenly over the macaroni.
  • 11 Bake for 30 minutes or until the cheese is bubbling and golden brown.


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