Cajun Lobster Mac and Cheese

Cajun Lobster Mac and Cheese

 

 

 

         

 

 

 

 

 

This Cajun Lobster Mac & Cheese combines rich, creamy comfort with bold Cajun-inspired flavor and tender pieces of lobster throughout. Cavatappi pasta provides the perfect shape for holding onto the creamy cheese sauce, while diced Andouille sausage adds smoky, savory flavor and a satisfying crispy texture. Sweet corn, jalapeño, red bell pepper, and garlic create a colorful vegetable base with a balance of sweetness, freshness, and subtle heat. A combination of heavy cream, whole milk, and butter creates a smooth, luxurious sauce, while Monterey Jack, smoked Gouda, and Parmesan bring layers of creamy, smoky, and nutty cheese flavor.

Cajun seasoning and smoked paprika give the dish its signature warmth and depth, while Dijon mustard adds savory complexity and helps balance the richness of the cheese sauce. Fresh lemon juice and zest brighten the dish and complement the naturally sweet flavor of the lobster without overpowering it. Most of the lobster is folded gently into the pasta and sauce, while additional lobster is arranged on top before the dish is finished under the broiler for a lightly browned, bubbling finish. Crispy Andouille, sliced green onions, fresh parsley, and lemon wedges complete the dish, adding freshness, texture, and color to every serving. The result is a hearty, indulgent entrée that brings together creamy comfort and bold seafood flavor in one craveable dish.

INGREDIENTS

 

Mac & Cheese

• 12 oz cavatappi pasta (059177)
• 12 oz cooked lobster meat, roughly chopped (211489)
• 6 oz andouille sausage, small dice (215477)
• 1 cup corn kernels, fresh or frozen (204224)
• 1 jalapeño, finely diced (193078)
• ½ red bell pepper, finely diced (192436)
• 2 cloves garlic, minced  (192922)
• 3 tbsp butter (054161)
• 2 tbsp all-purpose flour (053896)
• 2 cups heavy cream (195487)
• 1 cup whole milk (195610)
• 6 oz Monterey Jack, shredded (055803)
• 4 oz smoked Gouda, shredded (056051)
• 2 oz Parmesan, shredded (501401)
• 1½ tsp Cajun seasoning (181447)
• ½ tsp smoked paprika (181653)
• 1 tsp Dijon mustard (082258)
• 1 tbsp lemon juice  (192930)
• 1 tsp lemon zest (192930)
• ½ tsp black pepper (181678)
• Salt, as needed

Finish

• 2 green onions, thinly sliced (192014)
• 1 tbsp chopped parsley (193135)
• 2 tbsp crispy diced andouille (215477)
• Lemon wedges (192930)

 

INSTRUCTIONS

 

1. Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook cavatappi 1–2 minutes less than the package directions.
• Reserve ½ cup pasta water, then drain.
• Toss pasta with a tiny amount of oil to prevent sticking.

2. Crisp the andouille

• Heat a large cast-iron skillet over medium-high heat.
• Add diced andouille and cook for 4–5 minutes until browned and crispy.
• Remove about 2 tablespoons for the final garnish.
• Leave the remaining sausage in the skillet.

3. Build the vegetable base

• Add butter.
• Add corn, jalapeño and red pepper.
• Cook 3–4 minutes.
• Add garlic and cook another 30 seconds.

4. Make the cheese sauce

• Sprinkle in flour and cook for 1 minute, stirring constantly.
• Slowly whisk in heavy cream and milk.
• Bring to a gentle simmer and cook about 3–4 minutes, until slightly thickened.
• Reduce heat to low.

5. Add the cheese
Add Monterey Jack, smoked Gouda and Parmesan gradually, stirring until smooth.

Add:

• Cajun seasoning
• Smoked paprika
• Dijon
• Black pepper
• Lemon zest
• Lemon juice

Taste before adding salt because the andouille, cheese and Cajun seasoning will already bring plenty.

6. Bring it together

• Add cooked pasta.
• Stir gently.
• Add a splash of reserved pasta water if it becomes too thick.
• Fold in about 8 oz of the lobster, saving 4 oz for the top.

7. Finish in the skillet

• Arrange remaining lobster over the top.
• Sprinkle with crispy andouille.
• Place under a broiler for 2–3 minutes, just until bubbling and lightly browned.

 

Finish with green onion, parsley and fresh lemon.