Lobster Mac & Cheese - cooking recipe

Ingredients

kosher salt
vegetable oil
1 lb cavatappi pasta or 1 lb elbow macaroni
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated (2 cups)
4 ounces blue cheese, such as Roquefort, crumbled
1/2 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg
crushed red pepper flakes (optional)
1 1/2 lbs cooked lobster meat
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Preparation

Try Ina's variation on this dish with lobster!
Preheat the oven to 375\u00b0F.
Drizzle oil into a large pot of boiling salted water.
Add pasta and cook according to the directions on the package, 6 to 8 minutes; drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour.
Cook over low heat for 2 minutes, stirring with a whisk.
Still whisking, add the hot milk to form a thick and creamy sauce, and cook for a minute or two more until thickened and smooth.
Off the heat, add the Gruyere, cheddar, Roquefort, 1 tablespoon salt, the pepper, nutmeg and crushed red pepper flakes, if using.
Add the cooked macaroni and lobster and stir well.
Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Enjoy!