Ingredients
12 oz elbow macaroni, uncooked
3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups whole milk, warmed
1 tsp Dijon mustard
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1 tsp paprika (sweet or smoked)
2 cups shredded sharp cheddar cheese, packed
1 cup shredded Gruyère cheese, packed
1 lb cooked lobster meat, chopped into bite-size pieces
1/2 cup grated Parmesan cheese (optional, for extra richness)
2 tbsp melted butter (for topping, optional)
1 cup panko or plain breadcrumbs (for topping, optional)
2 tbsp chopped fresh parsley (optional, for garnish)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it on the counter where you’ll be able to easily pour the sauce over the pasta.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, following the package directions but shaving off about 1 minute so the pasta doesn’t get mushy in the oven.
Drain the macaroni well and spread it evenly in the prepared baking dish. Give it a quick stir so it doesn’t clump together while you make the sauce.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Sprinkle in the 3 tablespoons of flour and whisk constantly for about 1 to 2 minutes, until the mixture is smooth and slightly foamy but not browned. This is your roux, which will help thicken the sauce.
Slowly pour in the warmed milk while whisking, making sure to break up any lumps. Keep whisking and cook over medium heat for 4 to 6 minutes, until the sauce thickens enough to coat the back of a spoon.
Whisk in the Dijon mustard, kosher salt, black pepper, and paprika. Taste and adjust seasoning if needed; remember the cheese will add more flavor, too.
Turn the heat to low and add the shredded cheddar and Gruyère, a handful at a time, whisking gently after each addition until melted and smooth. If using Parmesan for extra richness, stir it in now. You should have a silky, decadent cheese sauce.
