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Macaroni and Cheese with Lobster Blend


  • 1 pound elbow macaroni
  • 6 cups water
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 tablespoon mustard
  • 2 cups milk
  • 1 small yellow onion, finely chopped
  • 1-2 tablespoons *Frank's RedHot Original Cayenne Pepper Sauce* or more to taste
  • 3 cups (total) of the following mix of cheeses:
  • Romano, grated
  • Sharp Cheddar, shredded
  • Mozzarella, shredded
  • Gouda, shredded
  • Pepper Jack, shredded
  • Parmesan, grated
  • 1/2 teaspoon paprika
  • salt & pepper to taste
  • 3 tablespoons butter
  • 1 cup panko breadcrumbs
  • 1-2 pounds cooked lobster tail, coarsely chopped

Prep Time:

10 minutes

Cook Time:

30 minutes


Add lobster to macaroni and cheese for a nice surprise and great flavor.

Recipe Courtesy of Frank’s RedHot Original Cayenne Pepper Sauce


  1. Preheat oven to 350 degrees F.
  2. Add the water to a large pot and bring to a boil. Cook the macaroni al dente. Drain and set aside.
  3. In another pot over medium heat helt the butter. Stir in flour and mustard. Keep stirring until there are no lumps.
  4. Add milk, onion, Frank's RedHot sauce, paprika, salt, pepper and 2 1/4 cups of the cheese combination. Stir well. Turn heat to low and simmer for 10 minutes.
  5. Add macaroni to cheese sauce and mix well.
  6. Add lobster meat and mix well.
  7. Transfer to an 8x10-inch baking dish or casserole dish.
  8. Top with remaining cheese.
  9. In a small saucepan over medium heat melt butter. Add breadcrumbs and mix.
  10. Spread the breadcrumb topping evenly over the macaroni.
  11. Bake for 30 minutes or until the cheese is bubbling and golden brown.