Lobster Macaroni & Cheese

• 16 ounces pasta (elbow, penne, whatever)
• 1 quart half-and-half cream
• 8 tablespoons unsalted butter
• 12 cup flour
• 6 ounces havarti cheese, grated
• 6 ounces gruyere, grated
• 8 ounces sharp cheddar cheese, grated
• 1 tablespoon kosher salt
• 12 teaspoon black pepper
• 12 teaspoon white pepper
• 12 teaspoon cayenne
• 12 teaspoon nutmeg
• 1 lb cooked lobster meat
• 1 cup panko breadcrumbs

1. Cook pasta and drain well.
2. Warm half and half (don't let it boil).
3. Melt 6 T. butter in a large pan, whisk in flour, cook for 2 minutes.
4. Whisk in warm milk & cook until smooth and thickened.
5. Remove from heat and stir in cheese, salt, nutmeg, white & black pepper, cayenne.
6. Taste & adjust seasonings.
7. I often add in a splash of cognac at this point.
8. Stir in lobster and spoon mixture into gratin dish.
9. Melt 2 T butter, combine with panko, sprinkle on top.
10. Bake for 30 minutes in 375 oven until bubbly and macaroni is browned on top.

pasta, cream, unsalted butter, flour, havarti cheese, gruyere, cheddar cheese, kosher salt, black pepper, white pepper, cayenne, nutmeg, lobster, breadcrumbs

Taken from www.food.com/recipe/lobster-macaroni-cheese-409125 (may not work)