Lobster Mac N Cheese

40 min.
4 Servings
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Indulge your loved ones with a rich and creamy lobster mac and cheese fully-loaded with juicy chunks of lobster, mascarpone and white cheddar cheese, then topped with a hearty sprinkling of bread crumbs.


  • 1½ tsp. kosher salt, divided
  • 4 slices Pepperidge Farm® farmhouse hearty sourdough bread
  • 2 cups Giant Eagle whole milk
  • 1 pkg. (¾ oz.) Natures Basket chives
  • 1 stick Giant Eagle unsalted butter, divided
  • ½ cup Giant Eagle all-purpose flour
  • 1 cup Vermont Creamery® Mascarpone
  • 1 cup Organic Valley shredded white cheddar
  • ½ tsp. ground black pepper
  • 16 oz. Giant Eagle medium shells
  • 12 oz. Cozy Harbor lobster meat, thawed


  Prep Time: 10 min. • Cook Time: 30 min.

Preheat oven to 425°F. Put a large pot of water on the stove to boil with 1 teaspoon of salt. Remove the crust from the bread and rip into pieces resembling larger torn breadcrumbs. Heat the milk. Thinly slice the chives.

In a sauce pot, melt 6 tablespoons of the butter on medium heat. Once heated add the flour and whisk constantly and cook for one minute. Whisk in the heated milk and bring everything to a boil. Lower heat and whisk in cheddar, mascarpone, and ½ teaspoon of salt and pepper.

Once water is boiling add in the shells. Cook for 11 minutes and then drain. Toss with the sauce and fold in the lobster. Transfer to a baking dish. Melt the remaining butter and toss with the torn bread and sprinkle on top of the mac n cheese. Place in oven and cook for 20 minutes or until everything is bubbling and golden brown. Serve with chives and enjoy.

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