Ingredients
- Kosher salt
- Vegetable oil
- 1 pound cavatappi or elbow macaroni
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon nutmeg
- 1 1/2 pounds cooked lobster meat
- 1 1/2 cups fresh white-colored bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 levels F.
Drizzle oil right into a large pot of boiling salted water. Add some pasta and prepare based on the directions around the package, six to eight minutes. Drain well.
Meanwhile, heat the milk in a tiny saucepan. try not to boil it. Inside a large pot, melt 6 tablespoons butter and add some flour. Prepare over low heat for just two minutes, stirring having a whisk. Still whisking, add some hot milk and prepare for just a few minutes more, until thickened and smooth. From the heat, add some Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add some cooked macaroni and lobster and stir well. Put the mixture in six to eight individual gratin dishes.
Melt the rest of the two tablespoons of butter, combine all of them with the new bread crumbs, and sprinkle on top. Bake for 30 to 35 minutes, or before the sauce is bubbly and also the macaroni is browned on top.
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