Prep Time

    •    Prep and cook time: 40 minutes
    •    Yield: Serves 8

Ingredients

    •    kosher salt
    •    1/4 cup butter
    •    1 lb. cavatappi
    •    2 1/2 cup whole milk
    •    1 cup shredded fontina
    •    pinch nutmeg (Optional)
    •    1/4 cup all-purpose flour
    •    1 tbsp extra-virgin olive oil
    •    freshly ground black pepper
    •    1/2 cup Panko breadcrumbs
    •    1 1/2 cup shredded white cheddar
    •    1 lb. cooked lobster, roughly chopped
    •    3/4 cup freshly grated parmesan, divided
    •    1/4 cup freshly choped parsley, for garnish

Method

1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish.
4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.

This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a22790813/lobster-mac-recipe/