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1 lb. cavatappi

1/4 c. butter

1/4 c. all-purpose flour

2 1/2 c. whole milk

Pinch nutmeg (optional)

Kosher salt

Freshly ground black pepper

1 1/2 c. shredded white cheddar

1 c. shredded Fontina

3/4 c. freshly grated Parmesan, divided

1 lb. cooked lobster, roughly chopped

1/2 c. Panko breadcrumbs

1 tbsp. extra-virgin olive oil

1/4 c. freshly chopped parsley, for garnish



  1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.

  2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes. 

  3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish. 

  4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.

Mac & Cheese

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