Ingredients:
For the Mac and Cheese:
12 oz elbow macaroni or cavatappi pasta
4 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1/4 tsp paprika
1 lb cooked lobster meat, chopped
For the Topping:
1/2 cup panko breadcrumbs
2 tbsp unsalted butter, melted
1/4 cup grated Parmesan cheese
1 tbsp fresh parsley, chopped (optional)
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, continuing to stir until the mixture is smooth. Bring it to a simmer and cook for 3-4 minutes until the sauce begins to thicken.
Reduce the heat to low and add the cheddar, Gruyère, and Parmesan cheeses, stirring until melted and smooth. Season with salt, pepper, and paprika to taste.
Combine with Lobster:
Gently fold the cooked pasta and chopped lobster meat into the cheese sauce until evenly coated.
Prepare the Topping:
In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Stir until the breadcrumbs are well coated.
Assemble and Bake:
Preheat your oven to 375°F (190°C). Transfer the lobster mac and cheese to a greased 9×13-inch baking dish or individual ramekins for personal servings.
Sprinkle the breadcrumb mixture evenly over the top.
Bake for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
Serve:
Remove from the oven and let it cool slightly. Garnish with fresh parsley, if desired, and serve warm.