Lobster Mac and Cheese

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook 1 lb cavatappi or elbow macaroni for 2 minutes less than the package directions. Reserve 1 cup of pasta water before draining the pasta. Preheat your oven to 375°F (190°C).

2. 2

   In a large saucepan over medium heat, melt 5 tablespoons unsalted butter. Whisk in ¼ cup all-purpose flour and cook for 2 minutes until it turns pale golden. Gradually whisk in 3 cups warmed whole milk and 1 cup heavy cream, then simmer for 6–8 minutes, stirring frequently, until the mixture thickens and becomes creamy.

3. 3

   Remove the sauce from heat and stir in 2 cups freshly shredded Gruyère cheese, 1 cup sharp white cheddar cheese, and ¼ cup grated Parmesan cheese in three additions until completely melted. Add 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, and salt and white pepper to taste. Gently fold in 1 lb cooked lobster tail meat.

4. 4

   Combine the drained pasta with the lobster cheese sauce and pour the mixture into a buttered 9x13 inch baking dish. In a small bowl, mix ½ cup panko breadcrumbs with 2 tablespoons melted butter and scatter this mixture evenly over the top of the pasta.

5. 5

   Bake in the preheated oven for 20–25 minutes, or until the dish is bubbling vigorously around the edges and the breadcrumb topping is deep golden brown. Remove from the oven and let cool for a few minutes before serving, garnished with 2 tablespoons chopped fresh chives.