Ingredients:

• 1 lb elbow macaroni or cavatappi pasta
• 8 oz lobster meat, chopped
• 4 Tbsp butter
• 4 Tbsp flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère or Fontina cheese
• ½ cup grated Parmesan
• 1 tsp Dijon mustard
• Salt, pepper, and a pinch of nutmeg
• ½ cup panko breadcrumbs (for topping)

Instructions:

1. Cook pasta until al dente. Drain and set aside.
2. In a large saucepan, melt butter and whisk in flour. Cook 1–2 minutes.
3. Slowly whisk in milk. Simmer until thickened.
4. Remove from heat and stir in cheeses, mustard, salt, pepper, and nutmeg until smooth.
5. Fold in cooked pasta and lobster meat.
6. Pour into a baking dish, top with panko, and bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

Nutrition Facts:

Additional nutrition information is currently not available.

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