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Creamy Havarti Lobster Mac and Cheese

Creamy Havarti Lobster Mac and Cheese

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Ingredients

  • 4 lobster tails or 6 lobster claws, steamed and chopped
  • 16 oz cavatappi pasta, cooked al dente
  • 1 tbsp fresh lemon juice
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1 tbsp corn starch
  • 1 tbsp mustard powder
  • ½ tbsp paprika
  • ¼ tsp ground cayenne pepper
  • salt and pepper, to taste
  • 12 oz Castello® Havarti creamy . shredded, divided
  • 3 oz parmesan cheese cheese, grated, divided
  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter

Preparation

Preheat the oven to 350 F. In a large pot of boiling, salted water, cook the pasta to al dente. Do not overcook! Drain when done and set aside.

Steam the lobster until bright red and cooked throughout. Then, remove the meat and chop into bite-sized pieces. Toss with lemon juice and set aside.

Steam the lobster until bright red and cooked throughout. Then, remove the meat and chop into bite-sized pieces. Toss with lemon juice and set aside.

Heat a saucepan over medium heat melt the butter with the flour. Stir to combine, then add the milk, cornstarch, and spices. Whisk thoroughly to combine. Once starting to thicken, remove from heat and add 8 oz of the Castello Creamy Havarti Cheese and 2 oz of grated parmesan and whisk to combine.

In a large bowl or pot, combine the cooked pasta, chopped lobster, and cheese sauce and toss to combine. Then pour out into a casserole dish and top with the remaining 4 oz of Castello Creamy Havarti Cheese and 1 oz of grated parmesan. Then sprinkle with the panko topping.

Transfer the casserole dish to the oven and bake for 30-40 minutes, until the cheese is bubbling and the panko is toasted brown.

Garnish with fresh parsley and enjoy!

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