16 ounces cavatappi penne, shells, or other medium pasta
⅓ cup salted butter
⅓ cup all-purpose flour
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon salt or to taste
¼ teaspoon Old Bay Seasoning
¼ teaspoon black pepper or to taste
2 ¾ cups milk
½ cup half and half or light cream
2 cups shredded sharp cheddar cheese
1 ¼ cups shredded Gruyere cheese or swiss cheese, mozzarella, or havarti
½ cup shredded Parmesan cheese
½ cup seasoned bread crumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese
1 teaspoon chopped fresh parsley or ½ teaspoon dried parsley
Directions :
Preheat oven to 400°F. Grease a 9x13 pan.
Combine topping ingredients in a small bowl. Set aside.
Cook pasta al dente according to package directions. Drain and run under cold water and set aside.
While pasta is cooking, melt butter over medium heat in a saucepan. Stir in flour and seasonings and cook 2 minutes.
Combine milk and cream. Add to the flour mixture a little bit at a time whisking in after each addition. The mixture will be very thick at first but will smooth out as you continue adding liquid.
Once all of the liquid is added, bring the mixture to a boil. Reduce heat and simmer 1 to 2 minutes or until thickened while whisking.
Remove from heat and stir in the cheeses whisking until the sauce is smooth and melted.
Combine the sauce and the pasta. Gently stir in half of the lobster meat and spread into the prepared pan.
Add remaining lobster meat on top and sprinkle with the topping mixture.
Bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.
