Sea Salt salt
1 pound of elbow macaroni or your preferred noodle
1 quart milk
6 tablespoons (1 stick) usalted butter,
1/2 cup all-purpose flour
6 ounces Gruyere cheese, grated
6 ounces of Gouda Cheese, grated
8 ounces extra-sharp Cheddar, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
ADDITIONAL OPTION FOR MORE TEXTURE
Melt 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top prior to baking.