Lobster Macaroni and Cheese

🥘 Ingredients

• vegetable oil
• cavatappi or elbow macaroni 1 pound
• milk 1 quart
• unsalted butter 6 tablespoons
• all-purpose flour ½ cup
• Gruyere cheese 12 oz
• extra-sharp Cheddar 8 oz
• kosher salt 1 tablespoon
• freshly ground black pepper ½ tsp
• nutmeg ½ tsp
• cooked lobster meat 1 ½ pounds
• unsalted butter 2 tablespoons
• fresh white bread crumbs 1 ½ cups

1. 1

   Preheat the oven to 375°F.
2. 2

   Drizzle vegetable oil into a large pot of boiling salted water. Add cavatappi or elbow macaroni and cook per package directions, 6-8 minutes . Drain well.
3. 3

   Meanwhile, heat milk in a small saucepan until warm but not boiling. In a separate large pot , melt unsalted butter and whisk in all-purpose flour . Cook over low heat for 2 minutes , stirring constantly.
4. 4

   Still whisking, pour in the hot milk and cook for 1-2 minutes more until thickened and smooth.
5. 5

   Remove from heat. Stir in Gruyere cheese , extra-sharp Cheddar , kosher salt , freshly ground black pepper , and nutmeg .
6. 6

   Add the cooked macaroni and cooked lobster meat . Stir well to combine.
7. 7

   Divide mixture among 6 to 8 individual gratin dishes .
8. 8

   Melt remaining unsalted butter and toss with fresh white bread crumbs . Sprinkle evenly over the top of each dish.
9. 9

   Bake for 30-35 minutes until sauce is bubbly and tops are browned.