Ingredients

The following ingredients have 4 Servings
  • 16 ounces cavatappi pasta
  • ½ cup unsalted butter (divided)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • ½ cup all-purpose flour
  • ½ cup chicken or vegetable broth
  • 3 ½ cups milk (warmed to 115 degrees F)
  • 12 ounces Gruyere cheese (shredded)
  • 8 ounces cheddar cheese (shredded)
  • 1 cup Parmesan cheese (grated, divided)
  • 2 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg
  • 1 ½ pounds cooked lobster meat
  • ¼ cup panko breadcrumbs
  • Fresh chopped parsley (for garnish)

Instruction

  • Preheat the oven to 375 degrees F. Spray a 4-quart casserole dish with cooking spray and set aside.
  • Cook the pasta in salted water according to the directions on the package, to al dente. Drain and set aside.
  • Meanwhile, melt 6 tablespoons of butter in a medium saucepan over medium heat. Stir in the onion and cook for 4-5 minutes until soft and translucent. Add garlic and saute for 30 seconds, until fragrant. Sprinkle in the flour and cook over low heat for 2 minutes, whisking constantly, until golden. Whisk in the broth, scraping any brown bits from the bottom of the pan.
  • Still whisking, pour in the milk, bring to a gentle simmer over medium heat, cooking until thickened and smooth.
  • Remove the pan from the heat and add the Gruyere, cheddar, all but 2T of the Parmesan, salt, pepper, and nutmeg, stirring until melted and combined.
  • Add the cooked macaroni and lobster and stir well.
  • Transfer the mixture to the prepared casserole dish.
  • Melt the remaining butter and stir it into the breadcrumbs and remaining Parmesan, then sprinkle on the top.
  • Bake for 15-20 minutes, or until the sauce is bubbly and the macaroni is golden brown. Garnish with chopped parsley and serve while hot.