Lobster Mac & Cheese Inspired by The Capital Grille | Mary DiSomma

Ingredients

• 2 teaspoons salt (for the pasta water)
• 1 (16-ounce) box of cavatappi, ziti or elbow macaroni
• 12 tablespoons (1½ sticks) unsalted butter, divided
• ½ cup all-purpose flour
• 4 cups whole milk
• 4 cups (approximately 12 ounces) shredded Gruyere or Swiss cheese
• 2 cups (approximately 6 ounces) shredded sharp cheddar cheese
• ¼ teaspoon ground white pepper
• ½ teaspoon salt, or more to taste
• ½ teaspoon ground nutmeg
• ½ teaspoons smoked paprika
• ¼ teaspoon garlic powder
• 1½ pounds cooked lobster meat, cut into bite-sized pieces
• 2½ cups fresh breadcrumbs (I like to use freshly made crumbs for this recipe)