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Lobster Mac-N-Cheese

Tender lobster, combined with a three-cheese sauce and panko bread crumbs, makes this rich and tasty dish unforgettable.
Cook Time 1 hour
Servings 132


  • 1 bag Pioneer® Instant Peppered Old Fashioned Biscuit Gravy Mix (94445)
  • 3 lb. Elbow macaroni, cooked to al dente, water reserved
  • 4 lb. Lobster tails, cooked, cubed, shells reserved
  • 2 Onions, large, chopped
  • 3 Garlic cloves, chopped
  • 8 oz. Gruyere, shredded
  • 8 oz. Cheddar, shredded
  • 8 oz. Romano, shredded
  • 24 oz. Panko breadcrumbs


  • Sauté onions in butter in a large skillet over medium heat until translucent. Transfer to a separate dish. Add lobster shells, garlic, shallots, and peppercorns to skillet. Cover with water and simmer for 20–30 minutes. Strain liquid and discard shells/onions/garlic.
  • Place strained liquid in a measuring pitcher. Add water if necessary to obtain 2 quarts .Bring to a boil. Remove from heat. Add gravy mix while whisking vigorously. Let stand for 3–5 minutes and whisk again.
  • Add cheeses to gravy and stir until melted and smooth. Season to taste with salt and pepper.
  • Place lobster, cooked pasta, and onions in a large bowl. Pour gravy mixture over pasta and stir to evenly coat all pieces.
  • Pour into 2 hotel pans sprayed with pan release. Top with panko breadcrumbs. Bake at 350˚F for 25–30 minutes (325˚F convection for 20–25 minutes).