Lobster Mac And Cheese

• INGREDIENTS FOR SAUCE
• 1/4 cup unsalted butter
• 1 small garlic clove, chopped
• 1 shallot, peeled and minced
• 3 ounces all-purpose flour
• 3 cups 2% low-fat milk
• 1 bay leaf
• 1 pinch nutmeg
• 2 cups aged white cheddar cheese, grated
• 1 cup parmigiano-reggiano cheese, grated
• salt and pepper
• INGREDIENTS FOR CRUMB TOPPING
• 1 cup panko breadcrumbs or 1 cup regular breadcrumbs
• 1 ounce smoked bacon
• 1 ounce parmigiano-reggiano cheese, grated
• INGREDIENTS FOR LOBSTER AND NOODLES
• 1 1/2 lbs lobsters, cooked and shelled, cut into 1/2-inch pieces
• 3 ounces smoked bacon, chopped and slightly cooked
• 2 cups dry elbow macaroni

1. SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps.
2. Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated.
3. CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated.
4. NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water.
5. TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.

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Taken from www.food.com/recipe/lobster-mac-and-cheese-428657 (may not work)