Lobster Macaroni and Cheese

Fancy mac n' cheese?! Yes, it is possible. Comfort food elevated to a higher standard and it is definitely do-able for a date night at home or a dinner party.

What I used:

• 1 or 2 lobster tails
• 1 box of cavatappi pasta
• 4 cups milk (I used soy milk)
• 1/2 cup flour
• 2 cups extra sharp cheddar cheese (grated)
• 4 cups gruyere cheese (grated)
• 1 stick of unsalted butter (divided 6 tablespoons and 2 tablespoons)
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Dried thyme to taste
• Panko or bread crumbs

1. Add cavatappi pasta to a pot of boiling water. Don't forget to add salt!
2. Prep lobster. If frozen, make sure it is thawed by running it under cold water. If it is not already pre-cut, use kitchen sheers to cut the shell down the middle of the lobster tail and then horizontal. Put on baking sheet, sprinkle with salt and pepper, and put in oven to broil for 5 minutes.
3. In a saucepan, add milk and heat through. Do not boil.
4. Meanwhile, in a smaller saucepan, add 6 tablespoons of butter and melt. Add 
5. flour and cook through for 2 minutes.
6. Add the rue to the heated milk and whisk until the mixture is thickened. Take off heat and add the grated cheeses, salt, pepper, nutmeg, and thyme.
7. Once the pasta is cooked, mix in the sauce and lobster. 
8. Melt the remaining 2 tablespoons of butter and add panko crumbs. Top a large ramekin or mini ramekins with the bread crumbs. 
9. Bake off in oven, at 375 degrees F until the break crumbs are golden or the sauce bubbles.