1. **Cook the pasta:** Boil the macaroni according to package directions until al dente. Drain and set aside.
2. **Make the cheese sauce:** Melt the butter in a large saucepan over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk until smooth and thickened. This is your béchamel sauce.
3. **Season and cheese it up:** Stir in the salt, pepper, and nutmeg. Reduce heat to low and stir in the cheddar and Gruyère cheeses until melted and smooth.
4. **Lobster love:** Gently stir in the chopped lobster meat.
5. **Combine:** Add the cooked macaroni to the cheese sauce and stir until well coated.
6. **Bake (optional):** For extra bubbly goodness, transfer the mac and cheese to a greased baking dish. Sprinkle with breadcrumbs (optional). Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly.
7. **Serve and enjoy!** Serve warm and enjoy this decadent treat.
This recipe is easily adaptable – feel free to add other cheeses you love! Let me know if you try it and how it turns out! Happy cooking! .
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