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Savor With Rae

Lobster Jalapeño Mac & Cheese – Creamy, Spicy & Smoky Perfection

Written by

Rachael Knight

·

Lobster Jalapeño Mac and Cheese

Let’s be real: mac and cheese is always a good idea. But when you add buttery lobster, fresh jalapeños, and a smoky, seasoned cheese sauce? Whew. Now we’re talking luxury and comfort in one skillet.
This Lobster Jalapeño Mac & Cheese is rich, creamy, a little spicy, and so full of flavor you might not want to share. I use either fresh lobster tails or langostino lobster meat from Publix (super convenient and budget-friendly). The cheese sauce is seasoned to perfection none of that bland stuff with garlic powder, onion powder, smoked paprika, cumin, and a touch of jalapeño heat.
Oh, and did I mention? We’re skipping the breadcrumbs and keeping it creamy and smooth all the way through. 🙌🏽
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Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the pasta & lobster:
  • 1 box 16 oz short cut pasta (cavatappi, elbow, penne, etc.)
  • 4 lobster tails shells removed and chopped
  • OR 1½–2 cups langostino lobster meat Publix frozen section, thawed
  • 1 tbsp olive oil
  • 1 tsp Chef Paul’s Seafood Magic
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp paprika
  • For the cheese sauce:
  • 4 tbsp unsalted butter
  • 2 –3 jalapeños seeds and ribs removed, diced
  • 1/3 cup yellow onion diced
  • 3 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream or half and half
  • 1 cup whole milk
  • 4 oz cream cheese cubed
  • 2 cups shredded mozzarella divided
  • 2 cups shredded white American cheese or white cheddar divided
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • Optional:
  • Crumbled bacon for garnish or topping
  • Fresh parsley or cilantro
  • Extra jalapeño slices for serving

Method
 

  1. 👩🏽‍🍳 Instructions
  2. Boil the pasta
  3. Bring a large pot of salted water to a boil. Cook your pasta until just shy of al dente. Drain and toss with a little olive oil to prevent sticking. Set aside.
  4. Season & sauté the lobster
  5. Toss your lobster or langostino with:
  6. 1 tsp Chef Paul’s Seafood Magic
  7. ½ tsp garlic powder
  8. ½ tsp onion powder
  9. ¼ tsp paprika
  10. Heat olive oil in a skillet over medium heat.
  11. If using lobster tails, sauté for 3–4 minutes until opaque and just cooked.
  12. If using langostino, sauté gently for 2–3 minutes just until warmed through (they’re already cooked). Set aside.
  13. Make the cheese sauce
  14. In a large saucepan, melt butter over medium heat.
  15. Add diced jalapeños and onion; sauté for 2 minutes. Add garlic and cook another minute.
  16. Sprinkle in the flour and stir constantly for 1–2 minutes to remove the raw flour taste.
  17. Slowly whisk in heavy cream and milk until smooth. Let it simmer for 3–5 minutes, stirring often, until thickened.
  18. Add the cream cheese and stir until melted. Then add 1½ cups each of mozzarella and white American (or cheddar), stirring until fully smooth.
  19. Season the sauce with:
  20. 1 tsp salt
  21. ½ tsp black pepper
  22. ½ tsp cumin
  23. ½ tsp garlic powder
  24. ½ tsp onion powder
  25. ¼ tsp smoked paprika
  26. If the sauce gets too thick, add a splash of milk to loosen it up.
  27. Combine & bake
  28. In a large bowl, combine the cooked pasta, cheese sauce, and sautéed lobster. Mix gently to combine.
  29. Transfer to a greased 3-quart baking dish. Top with the remaining cheese (and bacon if using).
  30. Bake at 350°F for 15–20 minutes, uncovered, until the top is golden and bubbly.
  31. Serve & enjoy
  32. Garnish with fresh jalapeño slices and chopped parsley or cilantro. Serve hot and enjoy every creamy, spicy bite!

Notes

💡 Tips for Success

  • Go easy on the langostino. It’s already cooked, so just warm it through or it’ll get chewy.
  • Want more heat? Leave some jalapeño seeds in or add a pinch of cayenne to the sauce.
  • Make it smoky: Crumbled bacon on top is optional, but HIGHLY recommended.
  • Cheese swap: Feel free to try smoked gouda or fontina for added richness.

🛒 Where to Find the Ingredients

  • Langostino lobster – Publix, frozen seafood section
  • Chef Paul’s Seafood Magic – spice aisle or online
  • White American cheese – deli counter (ask for a block and shred it yourself!)

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