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Pasta alla Nerano

Dinner, Pasta

Pasta alla Nerano is a quick and simple summer pasta dish. It’s the perfect thing to make if you have a surplus of zucchini. The sauce is light and delicious and yet flavorful due to the two different types of cheese.

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Homemade Cheesy Vidalia Onion Ravioli with Lobster

Dinner, Pasta, Summer

I’ve been on this quest to make homemade ravioli. I usually go the super easy route and buy the pre-made ones from the store stuffed with cheeses and then just try and make the sauce as exciting as possible. Let’s be clear: I still advocate for doing just that, especially on busier nights when time is not on our side. But, on occasion, when I’m feeling artsy, I like to make my own.

For this post, I teamed up with Vidalia Onions from Georgia. These onions—if you’re unfamiliar—are so deliciously sweet and tender. Now, you’re probably going to ask me, “Adrianna, what’s the difference between a regular yellow onion and a Vidalia onion?” I’m glad you asked!

Vidalia onions are from Vidalia, Georgia. The water content in Vidalias is usually higher than a yellow onion. Their vibe is subtle and a bit more mellow. If I’m eating raw yellow onions, I usually soak them in a bit of water with salt to take their edge off; no need with Vidalias!

Their primo season is from April through September. And while they’re usually categorized as “sweet onions” not all sweet onions are Vidalias. So specifically look for Vidalias. They still have a lovely savory quality to them that makes everything more flavorful.

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Lobster Mac and Cheese

Dinner, Pasta, The Holidays, Winter

Lobster Mac and Cheese recipe creamy, decadent and indulgent. This mac and cheese recipe has chunks of briny lobster within a creamy cheesey sauce. Perfect for the holidays or any other special occasion.

Lobster Macaroni and Cheese

This whole blog post is going to be me attempting to convey my enthusiasm for this Lobster Macaroni and Cheese. I have wanted to make lobster macaroni and cheese for what feels like forever. But I’ve always hesitated. I’ve always doubted myself!

Does cheese and lobster actually go together?
Will it be good?
Is the price-point going to scare me and all of you away?

The first answer is YES. I don’t typically cook any sort of seafood with cheese but in this context it absolutely works. Will it be good? Umm…yes, it’s glorious. Will the price-point be scary? Not this time!

For this post, I teamed up with ALDI, where I went to get these VERY affordable and delicious wild-caught Maine lobster tails.

Lobster Macaroni and Cheese

The Types of Cheese For Mac and Cheese

I gave a lot of thought to the other components of the mac n’ cheese. I paired the Aged Cheddar with gouda, which adds great meltability. Other options could be mozzarella or Gruyere. I also love adding Dijon mustard to a rich cheese sauce.

The gouda adds meltability and the Dijon mustard is necessary so it’s not too rich. The brininess from the lobster is so delicious in this macaroni and cheese.

How to Cook Lobster

I used 4 lobster tails, but it’s definitely doable with 2 lobster tails. The question is: how much do you love the people coming over?! I love this recipe with 4 lobster tails because it means A LOT of lobster of everyone.

Here’s an easy way to cook the lobster:

  1. Poach the lobster. You can cook lobster a few different ways. In this instance, I decided to poach it in salted water just until cooked. You actually want to undercook it by a bit so that it can finish cooking in the macaroni and cheese.
  2. Remove the lobster. Using a pair of kitchen scissors, flip the lobster over to its opposite side, and slice the shell on each side. Pull the tab back and remove the lobster out.
  3. Chop it up and proceed with the recipe! 

How to Make Lobster Mac and Cheese

  1. Then there’s a roux. A roux begins with melted butter and flour. When the two have been combined, you pour in the milk.
  2. The milk thickens. After while, the milk will thicken as it combines with roux. A bit of whisking helps a lot!
  3. Cool it Down a Bit. When the roux mixture cools down a bit, you add the cheese. Mix until the cheese is all melty.
  4. Add the cooked pasta. Mix in the cooked pasta and give it a good stir.
  5. Mix in the chopped lobster. Add the chopped lobster to the cheesy mixture and pasta. Transfer it to a baking dish and top it with the panko bread crumb mixture.
  6. Bake until bubbly and golden brown on top! 

I’m not a huge “baked macaroni and cheese” person. I usually like the creamy, stove-top version but this is with the crispy panko bread crumbs is absolutely delicious.

If you make this Lobster Macaroni and Cheese, let me know on Instagram! 

Lobster Macaroni and Cheese


What Goes Well with Lobster Mac and Cheese

The best part about this dish is that it’s great as a side dish OR as a main dish. She’s versatile! I personally like to serve this with a protein, like fish, a pot roast or roasted chicken. If you want to eat it with a side salad that’s really bright (I’m talking tons of lemon juice and red wine vinegar). OR some roasted vegetables.

Lobster Mac and Cheese Recipe

4.84 from 6 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serving Size: 6 TO 8
Calories: 425kcal
Lobster Mac and Cheese recipe creamy, decadent and indulgent. This macaroni and cheese recipe has chunks of briny lobster within a creamy cheese sauce. Perfect for the holidays or any other special occasion.


Bread Crumb Topping:

  • ¼ cup panko bread crumbs
  • 2 tablespoons unsalted butter
  • Pinch kosher salt

Lobster Macaroni and Cheese:

  • 4 lobster tails, about 6 ounces total 
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 1/2 cups milk, divided 
  • 1 1/2 teaspoons kosher salt 
  • 1/2 teaspoon crushed red pepper 
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 2 cups aged cheddar, (about 8 ounces)
  • 1 cup gouda cheese, (about 5 ounces)
  • 1 pound pasta , (I used rigatoni)
  • Chives, as garnish 


To Make the Buttery Bread Crumbs: 

  • To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the breadcrumbs are thoroughly coated. Set aside. 

To Cook the Lobster Tails:

  • Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, they’ll cook more in the pasta. Run them under cold water. 
  • Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces. 

To Make the Macaroni + Cheese:

  • Preheat oven to 375 degrees F. 
  • To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon. 
  • Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Give it a taste and adjust the salt to taste. Add the grated cheeses and mix them in until they’re melted. Cover the pot with a lid and set aside. 
  • Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 9 minutes. 
  • Drain the pasta and then immediately add it to the pot with the cheesy sauce, along with the reserved lobster. Mix until thoroughly combined. 
  • Transfer to a 9 x 11-inch baking dish (or one that is comparable). Smooth it into an even layer and then top it with the reserved breadcrumbs. 
  • Transfer it to the oven to bake for about 15 to 20 minutes, until the top is lightly golden brown. 


Budget Version:
This recipe calls for 4 Maine lobster tails but 2 lobster tails would totally be sufficient. Obviously using 2 lobster tails is the more economical choice. 
Le Creuset Dutch Oven | Silicon Spatulas | Small Saucepan
CourseMain Course
Keywordaldi lobster, baked macaroni and cheese, four cheese, gouda, lobster, lobster mac n cheese, macaroni and cheese
Serving: 6g | Calories: 425kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Looking for more macaroni and cheese recipes? Here are some favorites: 

Delicata Squash Ricotta Baked Shells

Dinner, Fall, Pasta, Quick and Easy, Thanksgiving, Vegetarian

I’m currently sipping tea, attempting to heal my sore throat that is feeling all raspy and weary. On Saturday night I went to Hollywood Horror Nights at Universal Studios and screamed like the gigantic baby that I am.

Why is that we know it’s fake but believe it’s real. Lol. Our brains are so complicated.

Monsters and gremlins jumping out at me really drained my energy too because I’m currently a lil’ bit exhausted. Luckily I healed my self with a big Cinnabon cinnamon roll and a batch full of shells I had waiting for me in the freezer.

Let’s talk about shells today. Beautiful, big, glorious shells. I honestly have no idea why I don’t make them more. Whenever I make them,I’m like, why don’t I do this needs to be on a weekly rotation.

They’re also an amazing thing to gift. If you have someone in your life who is having a surgery, is sick, having a baby, etc., this is a great thing to drop off their house. They will love you forever.

You can also make this batch and eat half and freeze half.

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