Lobster/lump crab mac and cheese

Mac and cheese is not a huge deal in our house. I am not a huge pasta person and if H was gonna have pasta he would prefer spaghetti. But every once in a while I come across a mac and cheese meal that I just cant get out of my head. This was one of them. I used crab instead of lobster, ww noodles, wwbread crumbs but it was still unbelievably good. I posted the original recipe below for you to make to your liking!

ENJOY!

Ingredients: (I cut this wayyy back for H and I but it can freeze well if need be)
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat (or lump crab meat)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:
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 Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg.
Add the cooked macaroni and lobster and stir well. Place the mixture in a large baking dish or 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 pasta is browned on the top. Garnish with sliced green onions and serve hot.

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