Lobster Mac & Cheese

4-6 servings
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Sophisticated but simple at the same time, this elegant dish is made with our uniquely addictive Canela cheese.


  • For the Mac & Cheese:
  • 1 pound mini penne
  • 4 tablespoons (2 ounces) butter
  • 2 ounces (6 tablespoons) all-purpose flour
  • 4 cups (1 quart milk), warmed
  • 2 cups (8 ounces) shredded Roth Canela cheese
  • 2 tablespoons kosher salt
  • Ground black pepper
  • For the Lobster Cream Sauce:
  • 3 cups heavy cream
  • 1 pound (16 ounces) cooked and chopped lobster meat
  • Kosher salt and pepper, to taste


  1. Heat oven to 375 degrees F. Butter a 10-x 13-inch casserole dish.
  2. Cook mini penne al dente, according to package directions. Drain. Transfer to large mixing bowl; set aside.
  3. Melt butter in medium saucepan over medium heat.  Whisk in flour; cook flour-butter mixture for about 1 minute or until thickened but not browned.  Slowly stir in warm milk, whisking constantly until smooth and thickened.
  4. Add cheese, salt and pepper; stir until fully melted.  Pour cheese sauce over penne and stir. Pour into prepared casserole dish. Bake 30-40 minutes, or until edges and top are lightly browned.
  5. Make Lobster Cream Sauce: In a medium saucepan over medium-high heat, bring heavy cream to gentle boil and sustain gentle boil until cream thickens. Do NOT allow cream to come to rolling boil.
  6. Stir in lobster meat and season with salt and pepper.
  7. Plate helpings of baked macaroni and cheese and top with lobster sauce. Serve immediately.