Lobster Mac and Cheese (gluten-free)

So easy, but so decadent too. It will become a favorite.

Serves 6-8

• 6 T unsalted butter

• 6 T flour or gluten-free flour blend such as Cup for Cup

• 4 cups whole milk, room temperature

• 1 pound pasta, elbow, cavatappi or cellentani, gluten-free if desired

• 2 1⁄2 t kosher salt

• 1⁄2 t garlic powder

• 1⁄2 t onion powder

• 1⁄4 t ground nutmeg

• 1⁄4 t black pepper

• 1⁄8 t cayenne

• 6 oz shredded mild cheddar cheese

• 6 oz shredded mozzarella cheese

• 6 oz shredded Gruyere cheese

• 5 lobster tails, or about 2 c chopped cooked lobster meat

If using raw lobster tails, preheat oven to 425 degrees. Cut the softer underside of the tailsvlengthwise with strong scissors to open the shell somewhat. Melt 2 tablespoons butter andvbrush the tops of the tails with butter then sprinkle with salt. Bake 10 minutes. Remove from thevoven, and remove meat from the shells. Roughly chop lobster meat and set aside. Lower ovenvtemperature to 375 degrees. Coat a 2 or 3 quart baking dish with cooking spray.

Combine the three types of shredded cheeses and then remove 1 cup of cheese to use at the end for topping.

Fill a large pot with water and bring to a boil. Add 2 T salt and cook pasta to al dente according to package instructions. Err on the side of undercooking rather than over cooking. When cooked, drain and set aside.

Melt the butter in a large Dutch oven or pot over medium heat. Add the flour, then whisk until combined and cook about 1 minute. Slowly whisk in the milk and cook for 2-3 minutes until thickened and smooth. Stir in the cheeses (except for reserved cup), 21⁄2 teaspoons salt, garlic powder, onion powder, nutmeg, pepper, and cayenne. Once cheese has melted and sauce is smooth, remove from the heat.

Fold in the cooked pasta and lobster meat. Transfer the mixture to the prepared baking dish. Sprinkle the reserved cup of shredded cheese on top.

Bake for 25-30 minutes or until cheese on top is golden brown.