- 1/2 lb Oyster Bay Cold Water Lobster Meat, cooked and chopped
- 1 lb elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1 cup half and half
- 1 cup gruyere cheese, shredded
- 1 cup cheddar cheese, shredded
- 1/4 cup parmesan cheese
- 1/8 tsp dry mustard
- 1/8 tsp cayenne
- Salt & Pepper
Preheat oven to 350 degrees. Cook pasta as instructed on packaging or until desired texture is reached. In a double boiler over medium heat melt butter and slowly add flour to combine. Carefully pour in half and half, stir until smooth and let sit for 3-4 minutes. Continuously add handfuls of cheddar and gruyere stirring occasionally. Once all of the two cheeses are added season with salt, pepper, dry mustard and cayenne, while still stirring occasionally.
Drain pasta and transfer into a large bowl, pour cheese mixture over pasta and coat evenly. Toss in lobster meat and disperse throughout the pasta.
Place pasta in greased oven safe dish and sprinkle with parmesan cheese. Bake for 15-20 minutes or until cheese is bubbly and golden. Serve and enjoy!