¾pound(340g)of any spiral pastasuch as rotini or fusilli
2cups(473ml)2% milk
4tablespoon(56g)unsalted butterdivided
¼cup(31g)all-purpose flour
6ounces(170g)Gruyere cheesegrated
4ounces(113g)Killaree cheddargrated, or any white cheddar
½teaspoonfreshly ground black pepper
1teaspoonsalt
1pound(454g)cooked lobster meatchopped in 1-inch pieces
½pound(227g)cooked shrimpchopped in half
½cup(54g)Italian breadcrumbs
Instructions
In a large pot, bring water to a boil and add pasta, cooking according to the directions on the box. Drain well.
Preheat oven to 375 °F (191 °C)
In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. (28g) of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While you're still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, cheddar, salt, and pepper. Add the cooked pasta, lobster meat, and shrimp. Stir well to coat everything with the cheese mixture.
Place the entire mixture into a large pie dish or casserole dish. I used a 9" ruffled pie dish.
Melt the remaining 2 tbsp. (28g) of butter with breadcrumbs. Sprinkle on the top of the mac n cheese and bake for 30-35 minutes until mixture is bubbly and the breadcrumbs are brown on top.
Serve warm and store leftovers in an airtight container for up to 5 days.