Mac and cheese is good, but lobster mac and cheese is really special! Our recipe features buttery lobster tail and a smoky cheddar sauce cooked with cavatappi pasta (though any shape will do).

Ingredients

• 5 cups uncooked cavatappi pasta
• 5 tablespoons butter, divided
• 3 lobster tails (about 8 ounces each), meat removed and cut into 1-inch pieces
• 1/2 cup finely chopped shallot
• 2 garlic cloves, minced
• 1 teaspoon seafood seasoning, divided
• 1 teaspoon coarsely ground pepper, divided
• 2 tablespoons all-purpose flour
• 3 cups half-and-half cream
• 2-1/2 cups shredded white cheddar cheese, divided
• 2 cups shredded smoked gouda cheese

Directions

1. Cook pasta according to package directions; drain.
2. Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat; add lobster, shallot and garlic. Cook until meat is opaque and shallots are tender, 4-5 minutes. Sprinkle with 1/2 teaspoon seafood seasoning and 1/2 teaspoon pepper, toss to coat. Remove from heat and set aside, wipe pan clean.
3. Preheat broiler. In the same saucepan, melt remaining 3 tablespoons butter. Stir in flour until blended; cook and stir until golden brown, 2-3 minutes (do not burn). Gradually whisk in cream and remaining 1/2 teaspoon seafood seasoning and pepper. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
4. Remove from heat, add 1-1/2 cups cheddar and Gouda; stir until cheese is melted. Fold in pasta and lobster mixture.
5. Transfer to a greased13x9-in. baking dish. Top with remaining 1 cup cheddar cheese. Broil 3-4 in. from heat until top is browned, 5-6 minutes