Lobster Macaroni & Cheese

An opulent, high-yield catering favorite featuring campanelle pasta, succulent cooked lobster meat, sharp white cheddar, and baby spinach enveloped in a velvet cheese sauce created from RC No Added MSG Seafood Bisque, RC Instant Yellow Cheese Sauce Mix, and RC Reserve Collection Vegetable Base, baked beneath a crunchy panko crust.

Yield / Servings

4 (2½-inch Deep Half Hotel Pans)

Ingredients

15 Components

Macaroni & Cheese Base:

RC No Added MSG Seafood Bisque Mix Prepared with half milk & half water ½ gallon

RC Instant Yellow Cheese Sauce Mix 16 oz. pkg, prepared with half milk & half water 1 pkg (16 oz.)

RC Reserve Collection Vegetable Base 3 tsp.

Water To mix with Vegetable Base 24 oz.

Campanelle Pasta Dry weight, cooked al dente 4 lbs.

Cooked Lobster Meat Diced 2 lbs.

White Sharp Cheddar Cheese Shredded 14 oz.

Baby Spinach 12 oz.

Parmesan Cheese Grated, for sauce 4 Tbsp.

Ground Nutmeg ¼ tsp.

Ground White Pepper 1 tsp.

Bread Crumb Topping:

Panko Bread Crumbs 8 oz.

Olive Oil 2 oz.

Parmesan Cheese Grated, for topping 2 Tbsp.

Fresh Parsley Chopped 2 Tbsp.

Preparation Steps

Prepare Liquid Sauce Foundations

Prepare ½ gallon RC No Added MSG Seafood Bisque Mix using half water and half milk per package instructions. Prepare 1 package (16 oz.) RC Instant Yellow Cheese Sauce Mix using half water and half milk. Dissolve 3 tsp. RC Reserve Collection Vegetable Base into 24 oz. warm water. Reserve all liquids warm.

Boil Pasta (Do Not Rinse)

Cook 4 lbs. campanelle pasta in salted boiling water until al dente. Drain thoroughly, but do not shock or rinse the pasta so natural surface starches help bind the rich cheese sauce.

Combine Pasta, Lobster & Sauce

In a large mixing bowl or kettle, blend the prepared Seafood Bisque, Cheese Sauce, and Vegetable Base stock with warm al dente campanelle. Fold in 2 lbs. diced cooked lobster meat, 14 oz. shredded white sharp cheddar, 12 oz. baby spinach, 4 Tbsp. grated Parmesan, ¼ tsp. ground nutmeg, and 1 tsp. white pepper. Fold until thoroughly incorporated.

Pan Portion & Top with Panko

Divide mixture evenly into 4 (2½-inch deep) half hotel pans. In a small bowl, toss 8 oz. panko bread crumbs, 2 oz. olive oil, 2 Tbsp. grated Parmesan, and 2 Tbsp. chopped fresh parsley until crumbs are lightly coated. Sprinkle topping evenly over each pan.

Bake & Serve

Bake in a preheated 350°F oven for 20 to 25 minutes until the center reaches an internal temperature of 165°F and the panko topping turns a golden brown. Serve hot.

Chef Notes & Catering Efficiency

Seafood & Cheese Synergy: Combining RC No Added MSG Seafood Bisque Mix with RC Instant Yellow Cheese Sauce Mix elevates standard macaroni and cheese into a luxurious, seafood-infused entree with complex ocean umami depth.

Vegetable Base Advantage: Incorporating RC Reserve Collection Vegetable Base introduces subtle roasted onion and mirepoix undertones that round out the sharp cheddar and sweet lobster.

No-Rinse Pasta Technique: Leaving warm cooked pasta un-rinsed retains surface starches, allowing sauce components to cling firmly to the campanelle ruffled edges without separating in hot holding cabinets.

The Foundation of Flavor.