Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In small saucepan, heat
Milk (480 mL)
to just below a simmer.
Step 3
In a saute pan, melt half of
Unsalted Butter (30 g)
. Add
All-Purpose Flour (15 g)
and whisk to combine. Let cook, stirring, for 2 minutes.
Step 4
Gradually whisk in warm milk. Continue cooking, stirring often, until sauce is simmering and thickened. Let sauce bubble gently until thick, about 5-10 minutes longer, stirring often so it doesn't scorch on the bottom.
Step 5
Remove from heat and stir in
White Cheddar Cheese (180 g)
,
Fontina Cheese (110 g)
, and
Gruyère Cheese (120 g)
.
Step 6
Once cheeses are melted, season sauce with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Stir in
Cayenne Pepper (as needed)
,
Ground Nutmeg (1 pinch)
, and
Dry Mustard (1 g)
.
Step 7
Cook
Cavatappi Pasta (225 g)
in large pot of boiling salted water until just al dente. Drain and return to pot. Add cheese sauce and stir.
Step 8
Fold in
Lobster (170 g)
.
Step 9
Melt remaining
Unsalted Butter (30 g)
and stir in
Panko Breadcrumbs (25 g)
and
Romano Cheese (30 g)
.
Step 10
Transfer pasta to 2-quart baking dish or individual serving dishes such as ramekins, French onion soup bowls, or souffle pans. Sprinkle with bread crumbs and bake for 25 to 30 minutes or until browned on top and bubbling throughout.
Step 11
Serve hot and enjoy.
