kosher salt
vegetable oil
1 lb. cavatappi (tubed corkscrew pasta)
1 qt. milk
8 T. (1 stick) unsalted butter, divided
½ c. all-purpose flour
12-oz. Gruyere cheese, grated (4 c.)
8-oz. extra-sharp cheddar, grated (2 c.)
½ t. freshly ground black pepper
½ t. nutmeg
1½ lb. cooked lobster meat (langostinos)
Preheat oven to 375°. Drizzle oil into a large pot of boiling salted water. Add 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 T. 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. Turn off the heat, add the Gruyere, Cheddar, 1 T. salt, the pepper, and nutmeg. Add the cooked macaroni and lobster meat and stir well. Place the mixture in a large casserole dish. Melt the remaining 2 T. of butter, combine them 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.
Doreen Zuznis, Clio
