Directions

1. Preheat oven to 375°F.
2. Add pasta to a large pot of boiling salted water. Cook for about 8 minutes or until al dente; drain well.
3. In a medium saucepan over low heat, melt the butter and add the flour; whisk to combine. Gradually pour in milk, whisking constantly. Slowly add in shredded cheddar cheese and 4 ounces of Treasure Cave Crumbled Gorgonzola Cheese. Add in buffalo sauce, pasta and lobster. Mix well to coat pasta with cheese mixture.
4. In a small bowl, melt the remaining 1 tablespoon of butter. Add breadcrumbs and 1 ounce of Treasure Cave Crumbled Gorgonzola Cheese to butter and mix well. Set aside.
5. Add mac and cheese to a 7 x 10 ½ inch baking dish. Bake for 30 minutes or until the sauce is bubbly and macaroni is slightly golden brown on top.
6. Remove from oven and sprinkle Treasure Cave Crumbled Gorgonzola Cheese breadcrumb mixture evenly on top. Add reserved lobster claw meat in the center.
7. Return to oven and broil for a minute or two until breadcrumbs are golden brown. Garnish with sliced scallions.