Lobstah Mac & Cheese: Because when one makes this recipe in Boston this is how to properly say it...
1 pound pasta shells
1 quart half and half
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
3 cloves of garlic minced
12 ounces extra-sharp Cheddar, grated (4 cups)
8 ounces Monterey jack or colby , grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
4 small lobsters cooked, cracked and meat cut into chunks
1 1/2 cups panko bread crumbs
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheeses, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.