Begin by bringing a large pot of salted water to a rolling boil. Add the Campanelle pasta and cook according to package instructions until just al dente. You want it slightly firm, as it will continue cooking in the oven. Drain the pasta and set it aside.

In a large saucepan over medium heat, pour in the heavy cream. Stir frequently until it starts to simmer. Gradually add the Havarti, Grana Padano, mascarpone, and sharp white cheddar cheeses while stirring until everything melts together smoothly. You want a silky consistency that’s rich in flavor.

Once the cheese sauce is smooth, add in the cooked lobster meat. Gently fold it into the sauce, ensuring every morsel blends well. Don’t forget the lemon juice and season the mixture with salt and black pepper.

Add the drained pasta to the cheese and lobster mixture. Stir well to coat the pasta evenly in that lush, creamy goodness.

Preheat your oven to 350°F (175°C). Transfer the mixture into a greased baking dish. In a separate bowl, mix the Panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.

Bake for about 25–30 minutes or until the top is golden brown and crispy. The delightful aroma will fill your kitchen, tantalizing your senses and building up excitement.