Macaroni and cheese is already a favorite classic in Vincent Country. Sometimes I have to shake it up a bit, and boy was this one a smashing hit! Lobster mac and cheese is rich and decadent, reserved for special occasions, like the “just because” ocassion. 😊Lobster is a high priced item along with the cheeses that are used. After you take your first bite, you know it was worth it. When you are really looking to serve a showstopper, this recipe is for you.

Lobster Mac & cheese

1 lb. whole wheat penne pasta, cooked al dente

1 lb. lobster meat, cooked and rough chopped

 4 oz Prosciutto +1T butter, sautéed to a crisp

15 oz 3 cheese blend, fontina, Asiago, Parmesan or 8 oz ea

1 1/2 c cheddar 

2 T butter

2 T flour

1 quart of heavy cream

1 t black pepper

(No salt because cheese and prosciutto are salty)


1 ream ritz crackers, crushed

1 t sugar

1/4 t salt

1/8 black pepper

1 T fresh chopped parsley 

2 T butter,  melted 

Preheat oven 350 degrees F

Step 1– Topping

Combine topping ingredients and set aside

Step 2– cheese sauce

In a sauce pan add butter and flour until paste forms. Add heavy cream and bring to a light boil. Add 1/2 of cheese (except cheddar) and pepper. 

Step 3– Assemble

Add noodles, lobster meat and prosciutto to a casserole dish. Add remaining cheese + cheddar cheese. Add in cheese sauce and mix until well combined. Top evenly with cracker topping.

Step 4– Bake at 350 degrees F for 25 minutes. Let sit for 10 minutes before serving.