Final Post: Maine-Style Mac & Cheese, plus With Lobster

After 14 years, this is this blog’s final post. People don’t read blogs like they used to. So without further ado, here’s a final recipe. Enjoy.

Maine-Style Mac & Cheese, plus With Lobster

Adapted from the cheese sauce recipe on the Wondra™ ** container.
Cook Time20 mins
Course: Main Course
Cuisine: American, Maine
Keyword: Lobster, macaroni & cheese, Maine
Servings: 8 people


  • 1 lb  cavatappi a.k.a. “corkscrew” pasta, dried or elbow macaroni if cavatappi is unavailable
  • 3 cups milk, whole
  • 6 Tbsp butter not margarine
  • 6 Tbsp Wondra™ quick-mixing all purpose flour
  • 3/4 tsp dry mustard
  • 1/2 cup Vermont white cheddar cheese, finely shredded
  • 1/2 cup Gouda cheese, finely shredded
  • 1/2 cup Gruyere cheese, finely shredded
  • sea salt
  • white pepper, ground
  • 2 cups Parmesan cheese, finely shredded (for topping)


  • Prepare the pasta according to its instructions, ensuring it’s al dente when finished.
  • While the pasta is cooking, add the milk, butter, and flour to a 2-quart saucepan and bring to a boil over medium heat.
  • Allow the sauce to boil for 1 minute, stirring constantly.
  • Remove from the heat. Whisk in the dry mustard, and the white cheddar, Gouda, and Gruyere cheeses, whisking until smooth.
  • Add the sea salt and white pepper to taste.
  • After draining the pasta (be sure to toss it to get all the water from inside the noodles) and pouring it into a large mixing bowl, fold the cheese sauce into it.
  • Serve topped with the shredded Parmesan cheese.

To Make Maine-Style Lobster Mac & Cheese (Yield: 4 servings (not 8 as above))

  • Ensure you have 1 lb warm, freshly-cooked KC* lobster meat available.
  • Prior to folding the cheese sauce into the pasta, fold a serving-spoon portion of the sauce with the lobster, enough to sauce the lobster meat with a thin coating.
  • Fold the remainder of the cheese sauce into the pasta.
  • Plate the Mac & Cheese topped with the sauced lobster meat, followed by the shredded Parmesan cheese.


* KC – knuckle & claw. “TKC”or tail, knuckle, and claw meat can be used but the texture will be more fibrous. “Lobster Clear Meat” is commercially available at lobster pounds in Maine, but is more expensive than cooking and picking the lobster yourself.
**“Wondra™” is a Registered Trademark of General Mills.


Add a Comment
  1. Sorry this is the last one. I’ve enjoyed reading them. Thanks for keeping it this long. I know it’s a bit if work and I have appreciated it! Thanks!

    Please say it isn’t true. I LOVE reading your recipes and stories!
    I repeat…

Leave a Reply

Your email address will not be published. Required fields are marked *