Does Costco have lobster mac and cheese?

Yes, Costco sells a prepared "Lobster Mac & Cheese" tray in their deli section, typically during the fall and winter holiday season. It is a heat-and-eat item that is very popular but not always available, which is why having a solid Costco Lobster Mac and Cheese recipe in your repertoire is so valuable.

Do you cook the lobster before putting it in mac and cheese?

Yes, the lobster meat should be cooked before being added to the pasta mixture. However, since it will bake again in the oven, be careful not to overcook it initially. Steaming or poaching is the gentlest method to ensure your Costco Lobster Mac and Cheese recipe turns out tender.

What cheese does Costco use in their mac and cheese?

While the exact proprietary blend isn't public, the flavor profile suggests a mix of white cheddar, fontina, and possibly parmesan or romano for a savory kick. Our copycat recipe mimics this blend for the authentic taste.

What cheese is best for lobster mac and cheese?

Gruyère and Sharp White Cheddar are the gold standards. Gruyère melts without separating and adds a sophisticated nuttiness, while cheddar provides the classic cheesy flavor punch needed for a great lobster mac and cheese recipe.

How does Costco's mac & cheese compare to others?

Costco's version is known for being particularly sauce-heavy and rich, using high-quality pasta (cavatappi). It is generally considered superior to frozen options like Trader Joe's due to the freshness of the deli preparation and the generous amount of sauce.

Costco Lobster Mac and Cheese Recipe (Copycat Guide)

Description

A rich, decadent copycat version of the famous Costco Lobster Mac and Cheese. Loaded with tender lobster meat, cavatappi pasta, and a luxurious three-cheese sauce.

Ingredients

Scale

1 lb Cavatappi Pasta (or shells)
1 lb Cooked Lobster Meat (tail and claw), chopped
1/2 cup Unsalted Butter
1/2 cup All-Purpose Flour
4 cups Whole Milk (warmed)
1 cup Heavy Cream
2 cups Sharp White Cheddar Cheese, shredded
1 cup Gruyère Cheese, shredded
1 cup Fontina Cheese, shredded
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Smoked Paprika
Topping: 1/2 cup Panko Breadcrumbs + 2 tbsp Melted Butter + 2 tbsp Parmesan

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Instructions

Prep: Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
Boil Pasta: Cook pasta in salted water for 2 minutes less than package directions (al dente). Drain.
Make Roux: In a large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
Add Milk: Slowly whisk in warm milk and cream. Simmer for 5 minutes until thickened. Add spices.
Melt Cheese: Remove from heat. Stir in Cheddar, Gruyère, and Fontina until smooth.
Combine: Fold in the cooked pasta and lobster meat. Pour into the baking dish.
Top: Mix Panko, melted butter, and Parmesan. Sprinkle over the mac.
Bake: Bake for 20-25 minutes until bubbly and golden brown. Let rest 10 minutes before serving.

Notes

Lobster: You can use frozen lobster tails (steamed and chopped) or pre-cooked frozen lobster meat.
Make Ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add 10 mins to bake time.
Reheat: Warm in the oven at 350°F covered with foil.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner/Main Course
Cuisine: American

Nutrition

Serving Size: per serving
Calories: 680 kcal
Sugar: 6 g
Fat: 38 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 35 g