°1 package (16 ounces) elbow macaroni
°3 cups lobster meat, cooked and cut into 1-inch strips
°2 tablespoons butter
°1 small onion cut into cubes
°1 clove minced garlic
°1 chopped leek
°10 black peppercorns
°2 cups of milk
°5 tablespoons butter
°5 tablespoons all-purpose flour
°1 pound of grated Gruye
°3 cups cheddar cheese
°Kosher salt and pepper to taste
°3 tablespoons of breadcrumbs
* instructions :
Filling saucepan with light salt water & bring to boil on high heat.
Once water boils, adding pasta also bring to boil again.
Cook pasta, uncovered, stirring, until pasta is cooked but still slightly crisp to touch, about 8 minutes.
Reserve about 2 cups of the pasta water hot, then drain the pasta into a colander in the sink.
I leave it aside.
Melting 2 tsp of butter in saucepan on heat.
Add onions and cook until onions are softened and translucent, about 5 minutes.
Add garlic, shallots, peppercorns, reserved pasta water and milk to skillet with onions.
Cooking on medium heat also cook for 20 min. Milk be not boil.
Preheat oven 350°F (175°C).
Melt 5 tsp of butter in saucepan on medium-low heat.
Combine the flour, and stir until mixture is doughy and lightly browned, about 10 minutes.
Gradually stir the milk into the flour mixture and bring to a boil over medium heat.
Cook, stirring, until mixture is thick and smooth, 10 to 15 minutes.
Add Gruyère, Cheddar, and Romano cheeses to the thick milk mixture until melted and smooth.
Season with salt and pepper to taste, then add the cooked lobster meat and pasta.
Pour the pasta into a 4-quart saucepan or enameled Dutch oven and smooth the surface until the surface is flat.
Sprinkle evenly with panko breadcrumbs.
Bake in a preheated oven until sauce is bubbling and golden brown, 8 to 12 minutes.
Serve it immediately and enjoy it.