When my daughter was about 8 years old, her Grandpa took her (and all of us!) to the Butler in Saugatuck, MI. She was told she could order anything. The special was lobster tails, and she saw “the blue box mac and cheese for kids” on the kids menu. Well needless to say, the chef came out and wondered who had ordered the lobster tails and the blue box of mac and cheese. Well that’s my Jenni!
2 tablespoons vegetable oil
1 pound cavatappi
8 tablespoons (1 stick) unsalted butter
½ cup all purpose flour
4 cups grated Gruyere Cheese
2 cups grated white cheddar
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 ½ pounds cooked lobster meat (1/2 inch diced)
1 ½ cups fresh white bread crumbs, about 5 slices, crust removed
Preheat the oven to 375 degrees
Add the oil to a large pot of salted , boiling water then add the pasta, and give it a good swirl so the noodles don’t stick. Cook to al dente according to the package directions. Drain well.
Meanwhile, heat the milk in a saucepan but don’t allow it to boil. In the large pot melt 6 tablespoons of the butter and add the flour to make a roux. While whisking add the hot milk and cook for 1 to 20 minutes, until thickened and smooth. Off the heat and the cheese, 1 tablespoon salt, pepper and nutmet. Stir until the cheese melts. Stir in the cooked pasta and lobster and pour into a prepared gratin dishes or one large casserole.
Melt the remaining tablespoons of butter, combine with the bread crumbs and sprinkle on top. Bake (in the gratins) for 30 – 35 minutes, in the casserole 40 – 45 minutes, until the sauce is bubbly and the pasta is browned on top.