• 4 tablespoons (60g) unsalted butter, divided into 2
• 2 tablespoons (15g) flour
• 2½ cups (750ml) water
• 4 cups (1L) milk
• 1 pound (500g) cavatappi or elbow macaroni
• ½ teaspoon (2ml) kosher salt
• ¼ teaspoon (1ml) onion powder
• ¼ teaspoon (1ml) garlic powder
• ¼ teaspoon (1ml) cayenne pepper
• ¼ teaspoon (1ml) white pepper
• 4 cups (400g) old white cheddar, grated
• 2 cups (200g) mozzarella cheese, grated
• ½ cup (45g) Parmesan cheese, grated
• 3 cups (435g) cooked lobster meat, coarsely chopped
• Cooking spray

TOPPING

• ½ cup (125ml) panko breadcrumbs
• ¼ cup (22g) Parmesan cheese, grated
• 2 tablespoons (30ml) chives, chopped
  

Preheat oven to 350°F/177°C. 

Spray cooking oil into a 9”X 13” (23cm X 33cm) oven-to-table casserole dish and set aside.  

Melt 2 tablespoons (30g) of butter into a large pot over medium heat.

Add in the flour and whisk together until fully blended, about 30-45 seconds.  Pour in the water and continue to whisk until completely combined.  Add in the milk and whisk until blended.

Stir in the salt, garlic powder, onion powder, cayenne and white peppers and then add in the macaroni.

Cook for 10-12 minutes, stirring occasionally until the pasta is done. Do not overcook as it will continue to cook when it is baking in the oven.  Reduce the heat to low and add the cheddar, mozzarella and ½ cup (45g) Parmesan.  Stir until the macaroni is completely covered in the sauce.  Fold in the lobster meat and transfer to the casserole dish.

In a small saucepan, melt the remaining 2 tablespoons (30g) of butter.  Remove from the heat and stir in the panko breadcrumbs and ¼ cup (22g) Parmesan.  Sprinkle the mixture over the top of the pasta, covering evenly.  

Bake for 10-15 minutes until the mac and cheese is bubbly and the top is golden brown.

Garnish the top with chives and serve immediately.