Lobster Macaroni and Cheese

• 1 pound Pasta (I Used Mini Shells)
• 4 Tablespoons Unsalted Butter
• 4 Tablespoons All-purpose Flour
• 1- 1/2 cup Milk
• 1/2 cups Half-and-half
• 1/2 cups White Cheddar Cheese, Shredded
• 1/2 cups Fontina Cheese, Shredded
• 1 cup Gruyere Cheese, Shredded
• 1 pinch Salt And Pepper, to taste
• 10 ounces, weight Cooked Lobster Tail Meat, Diced
• 1 cup Panko Breadcrumbs (optional)

1. 1.
2. Cook pasta in very salty water according to package or recipe directions, until al dente.
3. Then drain it and set aside.
4. 2.
5. In a large non-stick pot, melt butter over medium heat.
6. 3.
7. Whisk flour into butter to form a roux.
8. Cook for one or two minutes, until it darkens a bit.
9. 4.
10. Slowly add and whisk milk into roux, making sure to work out any lumps.
11. 5.
12. Add half-and-half and whisk to combine.
13. 6.
14. Cook over medium heat, whisking occasionally, until sauce has thickened, about 10 to 15 minutes.
15. 7.
16. Remove sauce from heat and immediately whisk in cheeses, salt, and pepper.
17. 8.
18. When cheese has melted, stir in lobster meat and pasta.
19. 9.
20. Serve immediately if youd like, or follow instructions below to bake pasta.
21. 10.
22. To bake, pour pasta into individual 3 baking dishes or into one large glass or ceramic pan (9x13 works well).
23. Top with a light layer of breadcrumbs.
24. 11.
25. Bake at 375 F for 15-20 minutes, until the breadcrumbs have crisped up and the top of the pasta has browned.
26. 12.
27. Remove from oven and let it cool for 5-10 minutes, then serve.
28. Note: I dont like my mac and cheese swimming in sauce.
29. This recipe makes enough for a nice coating, but there wont be pools of sauce at the bottom of your bowl.
30. If you like it a little saucier, add a bit more milk and cheese to the sauce.

pasta, butter, allpurpose, milk, cheddar cheese, fontina cheese, gruyere cheese, salt, lobster, breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/lobster-macaroni-and-cheese-5/ (may not work)