I didn’t grow up eating Mac and Cheese, so it’s not comfort food for me. The wife did, and she loves it, and what she loves is the revolting instant stuff.
This is my riff on a version I tried at a local restaurant, and it’s Michigander-approved.
SERVES: 6
PREP TIME: 15 MINUTES
COOK TIME:35 MINUTES
Ingredients
16oz/454g elbow pasta
1-2lbs cooked lobster meat
1/2 cup all-purpose flour
5 tbsps butter (a stick)
2 cups of whole milk
8oz Gruyere cheese (2 cups)
8oz Cheddar (2 cups)
Salt & pepper
Method
Preheat your oven to 350°F/180°C.
Cook the pasta.
Melt the butter in a skillet, and whisk in the flour till there are no lumps left. Still whisking, add the milk and cook for about 2 minutes, until it starts to thicken. Remove from the heat and stir in the Gruyère and Cheddar until smooth and creamy. Season with salt and pepper.
Add the pasta to a 9×13″ baking dish. Scatter the lobster meat in, and pour the sauce on top.
You can go ahead and scatter half a cup of Parmesan over the top if you like, or breadcrumbs. That’s not my style.
That can go in the oven for twenty-five to thirty minutes.
Notes
How I Do Cooking 
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