Ingredients: 8 oz macaroni pasta. 2 lobster tails, cooked and chopped. 2 cups shredded sharp cheddar cheese. 1 cup shredded gruyere cheese. 1/4 cup grated parmesan cheese. 3 tbsp unsalted butter. 3 tbsp all-purpose flour. 2 cups whole milk. 1/2 tsp paprika. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1/4 cup panko breadcrumbs. Chopped parsley for garnish.
Instructions: Preheat oven to 375F 190C. Cook macaroni according to package instructions until al dente. Drain and set aside. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden brown. Gradually whisk in milk until smooth and thickened. Add cheddar, gruyere, and parmesan cheeses, stirring until melted and smooth. Season cheese sauce with paprika, cayenne, salt, and pepper to taste. Stir in cooked macaroni and chopped lobster tails until well combined. Transfer the mixture to a greased baking dish. Sprinkle panko breadcrumbs over the top of the mac and cheese. Bake for 20-25 minutes until bubbly and golden brown on top. Garnish with chopped parsley before serving.