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White Lobster Mac & Cheese

White Lobster Mac & Cheese Categories:
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INGREDIENTS
    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

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

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