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BEST Lobster Macaroni & Cheese

Here’s the most delicious recipe featuring my macaroni & cheese sauce, my husband’s lobster recipe and a whole lotta love and deliciousness! We make this lobster macaroni and cheese when our oldest son heads back to college. It’s his favorite meal along with a delicious pan seared steak! But, that’s coming soon. Make THIS and I promise you that you will LOVE and make on all your special occasions!

lobster macaroni and cheese
lobster mac and cheese and mac and cheese



Lobster macaroni and cheese! Recipe attached ❤️ #lobster #lobstermacandcheese #velveeta

♬ original sound – Mealtime with Melissa

The BEST Lobster Macaroni & Cheese

Melissa Jo


  • 4 tbsp. of flour
  • salt & pepper
  • 1 stick of butter salted
  • 1/2 glass of white wine
  • sharp cheddar Velveeta about 20-25 oz. of a 32 oz. block
  • 1 cup of mixed shredded cheeses: I used Sargento 4 cheese Mexican Blend which is a combination of cheddar Monterey Jack, Asadero, Queso Quesadilla
  • 1/4 cup of Pecorino Romano Cheese
  • 3 1/2- 4 cups of milk use the full 4 cups if needed
  • 1 cup of shredded cheese again for layering
  • 2-4 tbsp. of pecorino Romano for layering
  • 1/4 cup of Panko breadcrumbs

Lobster Ingredients:

  • 3 lobster tails 5-6 oz. each
  • 1/4 cup white wine
  • 4-5 cloves of garlic minced
  • 2 tbsp. of butter
  • 1-2 tbsp. of olive oil
  • salt & pepper


  • preheat the oven to 350
  • remove the lobster meat from the lobster tails and set the meats aside to reach room temperature (pat the tails dry of any moisture)
  • boil a large pot of water and add in the shells of the lobster tails (boil for about 15 minutes)
  • remove the tails and then discard
  • boil the noodles until al dente IN THE WATER you boiled the lobster shells in
  • on medium heat melt a stick of butter in a sauce pan
  • add salt and pepper to taste
  • add flour
  • whisk continuously for about 2-3 minutes
  • add wine and whisk another minute
  • add milk
  • bring to boil; then lower to a simmer. Stir and whisk until slightly thickened.
  • add all of the cheeses. Begin with the Velveeta. Then, add shredded cheese. Last, Pecorino Romano. (add 1/4 cup of the Pecorino Romano) (add a little more milk if it’s too thick)
  • stir on a low simmer until incorporated and slightly thickened.
  • sauté the garlic in olive oil, salt & pepper, and butter at medium to medium high heat for just a minute or so
  • deglaze with a 1/4 cup of white wine
  • add the lobster meats and sauté until no longer translucent (this does not take long so don’t walk away)
  • grease the baking dish using butter or Pam
  • layer the baking dish with: Start with the cheese sauce as the bottom layer and continue building. cheese sauce- macaroni- half of the lobster-shredded and grated cheeses-cheese sauce- a sprinkle of panko-more macaroni- the rest of the lobster and all of the pan drippings- more cheese sauce- top with shredded cheese, pecorino, & panko (watch the video to see the exact way I layer)
  • Bake uncovered at 350 for about 45 minutes or until gold, browned and bubbly
  • ENJOY!!!!!!!!!!!!


  • Lobster Tails: Buy lobster tails between 5-6 oz. a tail. That way the quality and texture of the meat will be perfect. I used 3 lobster tails n my recipe. If you buy frozen lobsters defrost in a bowl of cold water with a few pieces of ice. Use a bowl on top of the lobsters to push the tails into the water while they defrost.

  • remove the tails from the meat of the lobster by prying open with your fingers and removing

  • Pasta Water: once you remove the meat from the lobster tails, boil the shells in a pot of boiling water. You will use the same water to boil the pasta after you remove the shells.

  • Cheese: exchange out the cheeses with whichever you like; but do NOT skip the Velveeta! The oozy gooey Velveeta make this dish out of this world. Fun Fact: my grandma and my family just recently added the other cheeses to this dish. We originally made this with only Velveeta. Both recipes are amazing.

  • Macaroni: Use whichever noodles you like; lately we have been loving the Cavatappi no.87 by De Cecco. That is what we used for this recipe.

  • Wine: Use any white wine as long as you would drink it! We used chardonnay. Specifically, I used St. Michelle

  • Layering: Like your outfits, layer the noodles and the cheese. Take the extra step to build this dish: pasta-cheese-pasta-panko-cheese- and repeat! You’ll see the benefits with the final product.

  • Reheating: add into a baking dish and cover with foil. Bake at 350 for about 15 minutes or until gold and bubbly.

Tried this recipe?Let us know how it was!

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