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