Put a sophisticated spin on a classic, because who doesn't love mac & cheese!

Ingredients:
Salt
Vegetable Oil
2 cups elbow macaroni
2 cups milk
4 tablespoons unsalted butter
¼  cup flour
2 cups grated Gruyere cheese
1 cup grated extra-sharp Cheddar
1/4 teaspoon freshly ground black pepper
1 cooked lobster, meat extracted
1 cup fresh white bread crumbs (optional)

***Note: I buy my lobster from Longos, some locations have fresh lobster that they cook for you upon request. If the thought of extracting meat from a lobster makes you queasy, you can buy pre-extracted lobster meat in the refridgerated section of the fish department ***

Directions:
Preheat the oven to 375°F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package. Drain well but do not run water over your pasta, otherwise you'll strip its starches and the sauce won't stick like you want it to.

Meanwhile, heat the milk in a small saucepan, but don't let it boil. In a large pot, melt 3 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.

Take saucepan off the heat and add the Gruyere, Cheddar, ½ tablespoon salt and
pepper. Add the cooked macaroni and lobster and stir well. Place the mixture in
3 to 4 individual medium sized ramekins or gratin dishes.

If using the bread crumbs (I did not), melt the remaining 1 tablespoon of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.