Ingredients:

  • 8 oz elbow macaroni or cavatappi
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • 12 oz cooked lobster meat, chopped
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
  2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
  3. Gradually add the milk, whisking continuously until thickened. Stir in the cheddar, Gruyère, onion powder, garlic powder, cayenne, salt, and pepper.
  4. In a large mixing bowl, combine the cooked pasta and cheese sauce. Gently fold in the lobster meat until evenly distributed.
  5. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
  6. Preheat the oven to 350°F (175°C). Transfer the lobster mac and cheese mixture to a greased baking dish. Sprinkle the breadcrumb mixture evenly on top.
  7. Bake for 20-25 minutes, or until golden brown and bubbling.
  8. Garnish with chopped parsley before serving.