Fine Dining Mac N Cheese…or…5 Cheese Bacon and Lobster Pasta

Shortly after downloading my first video into a WordPress blog, Beth sent a congratulatory text. I thanked her and responded that I may need to hire a videographer. She asked who I had in mind…my response, of course was her.

Welcome my new combination sous chef and videographer Beth for this blog post. The raw footage looked great, but when I converted the footage to iMovie, we lost a few inches off of the top of my head! Ope!!! I’m posting it anyway!

Today we alter a Sam The Cooking Guy recipe. Sam calls it Bacon & Lobster Mac N Cheese. However, we think Sam is underselling this awesome dish. So we not only altered the recipe, we changed the name to 5 Cheese Bacon & Lobster Pasta. Macaroni is not part of Sam’s or R Dub’s recipe. We are using rigatoni noodles because this pasta has a huge hole that will allow that wonderful 5 cheese sauce to completely cover both the outside of and inside of each pasta shell.

Prep Time 10 minutes

Stove-top Time 20 minutes

Bake Time 20 minutes

Here are the ingredients:

16 oz rigatoni pasta

2 lobster tails

1/2 pound chopped bacon

1 cup Panko Bread Crumbs

1/2 cup stick butter

2 cups milk

2 tbs vermouth

8 oz shredded pepper jack and sharp cheddar cheese

8 oz cream cheese

6 oz shredded Gruyère cheese

3 oz shredded Parmesan cheese

2 tbs Old Bay spice

Salt and Pepper to taste

1 tbs minced garlic


Preheat oven to 350 degrees.

Cook rigatoni pasta at a boil for 4 minutes, take off heat and set aside.

Fry bacon to medium crispy, remove from heat and set aside.

Crack lobster tails in half, remove meat, cut into bite sized pieces. Saute in 3 tbs of butter for one minute, add 1 tbs minced garlic, salt and pepper to taste and saute for an additional 1 minute. Take off heat and set aside .

Saute Panko bread crumbs and 2 tbs Old Bay seasoning in 3 tbs butter until golden brown and crunchy.

In 4 quart stock pot combine 2 cups milk, 2 tbs of vermouth, 8 oz shredded pepper-jack & cheddar cheese, 8 oz of cream cheese, 6 oz shredded Gruyère cheese, 3 oz of Parmesan cheese, salt and pepper to taste and stir at medium heat until it is a cream melt.

Place a 4 quart dutch oven in the preheated oven to warm up.

Blend in 2/3 of fried bacon, lobster bites into cheese sauce. Make sure to blend thoroughly to assure that each noodle is coated inside and outside with cheese and the the meat is distributed evenly throughout the dish.

Take dutch oven out of oven, transfer the contents of the stock pot to the dutch oven. Sprinkle remaining bacon bits and the crispy Panko bread crumbs evenly atop the dish. Bake at 350 degrees for 20 minutes.



Published by R Dub's Rub

Conversational BLOG writer and contributing writer for LocaLeben magazine. My BLOG entries represent observations that intrigue, amuse, inspire or stimulate my appetite.

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