Parrano® Lobster Mac n’ Cheese

Succulent lobster and creamy mac n’ cheese all intertwined with the nutty and melty Parrano cheese will make your mouth water for this delicious dish. Each bite will possess a unique taste making you want to eat every last bit. Serve as a main dish or put a juicy steak alongside it for a “surf and turf” dinner.

Thank you to Amy in the Kitchen for making and sharing such a scrumptious Lobster Mac and Cheese. This dish on your table will make an unforgettable brunch or dinner.

Serves 8


4 Tbsp butter

4 Tbsp flour

2 cups heavy cream

6 oz. Parmesan cheese, grated

½ tsp salt

½ tsp pepper

¼ tsp cayenne pepper

2-3 lobster tails

1 lb. elbow macaroni

4 oz. Parrano® cheese, shredded

8 oz. sharp cheddar cheese, shredded

½ cup Italian bread crumbs


1) Preheat oven to 350°F and grease an 8″ x 8″ baking dish

2) Boil the elbow macaroni for 5 minutes or until al dente, drain and set aside

3) Boil the lobster tail for 8-10 minutes, let cool and cut into bite size pieces

4) In a heavy saucepan, melt the butter and then add the flour, whisking until combined

5) Gradually add the heavy cream, whisking constantly until the mixture becomes smooth and creamy

6) Stir in the salt, pepper, cayenne pepper and Parmesan cheese and stir until melted

7) Pour the cooked macaroni into the cheese mixture and stir to combine

8) Place a third of the macaroni mixture onto the bottom of the baking dish and then sprinkle with a third of the lobster meat and then with a third of the shredded Parrano® and cheddar cheese

9) Continue to layer the dish until you have the last layer of shredded cheeses on top

10) Sprinkle the dish with the Italian breadcrumbs and bake for 40-45 minutes or until bubbly and golden brown on top

11) Remove from the oven and serve hot

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