Lobster Mac & Cheese

4-6 servings
Cook Time
With this recipe, mac & cheese has never been more sophisticated and delicious. Chef Jeff Rossman, Terra Restaurant & Bar, San Diego, CA


  • 1 pound mini penne
  • 2 ounces butter
  • 2 ounces all-purpose flour
  • 1 quart milk, warmed
  • 8 ounces Roth GranQueso®, shredded
  • 2 tablespoons kosher salt (plus additional for water)
  • 2 tablespoons black pepper, ground
  • _
  • Lobster Cream Sauce
  • 3 cups heavy cream
  • 1 pound lobster meat, cooked and chopped
  • Kosher salt and pepper to taste


  1. Preheat oven to 375˚ F.
  2. In a large pot, cook pasta in boiling salted water according to package directions until al dente. Drain pasta, rinse with cold water and transfer to a large mixing bowl.
  3. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook flour-butter mixture for approximately 1 minute or until thickened (do not allow mixture to brown). Slowly stir in warm milk, whisking constantly until thickened and well combined.
  4. Stir in Roth GranQueso®, salt, and pepper and cook until cheese has fully melted.
  5. Pour cheese sauce over pasta and stir to combine.
  6. Transfer pasta mixture to a 10”x13” casserole dish coated with nonstick spray. Bake for 30-40 minutes or until edges and top are lightly browned. Meanwhile, prepare lobster cream sauce (recipe below).
  7. To serve, plate mac & cheese on individual serving dishes and top with lobster cream sauce.

Lobster Cream Sauce

  1. In medium saucepot over medium-high heat, bring heavy cream to a gentle boil and reduce until thickened (do not allow cream come to a rolling boil).
  2. Stir in lobster meat and season with salt and pepper.