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My dear friend Ruth was kind enough to share with me her decadent Lobster Macaroni and Cheese recipe, one she has been perfecting for years. It doesn't get any more yummy than this!
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 1 Lb.Paccheri Pasta (Cooked according to package directions until al dente)
  • 6 Strips Bacon, Cooked Until Crispy, Then Crumbled (Keep the drippings)
  • 2 Tablespoons Minced Fresh Garlic
  • 3 Tablespoons All Purpose Flour
  • 3 Cups Whole Milk
  • 1 Tablespoon Dijon Mustard
  • Dash White Pepper
  • 2½ Cups Grated Gouda Cheese
  • 1 Cup Grated Smoked Gouda Cheese
  • 2 Cups Grated Sharp Cheddar Cheese
  • 3 Small Lobster Tails, Cooked & Cubed
  • 1 Cup Panko Bread Crumbs
  • ¼ Cup Freshly Grated Parmigiano Reggiano
  • 2 Tablespoons Minced Fresh Parsley
  1. Preheat oven to 400 degrees F.
  2. Coat six, 6" cast iron skillets with nonstick spray.
  3. In a large skillet, saute the minced garlic in the bacon drippings over medium heat for 30 seconds.
  4. Whisk in the flour and cook while whisking for another minute.
  5. Slowly whisk in the milk, whisking until the mixture thickens and any lumps dissolve.
  6. Whisk in the crumbled bacon, dijon mustard and white pepper.
  7. Remove from heat and stir in the 3 cheeses.
  8. Stir in the cooked lobster.
  9. Stir in the cooked pasta.
  10. Fill each cast iron pan.
  11. Mix the Panko & Parmesan cheese together in a small bowl.
  12. Sprinkle evenly over each pan.
  13. Bake until bubbly, about 30 minutes.
  14. Remove from the oven, sprinkle with minced parsley and serve to your very happy guests.
  15. Start your diet tomorrow!
You may substitute large shell or rigatoni pasta for the paccheri pasta.
Recipe by After Orange County at