¾ pound of any spiral pasta, such as rotini or fusilli
2 cups 2% milk
4 tbsp unsalted butter, divided
¼ cup all-purpose flour
6 ounces Gruyere cheese, grated
4 ounces Killaree cheddar, grated, or any white cheddar
½ tsp freshly ground black pepper
1 tsp salt
1 pound cooked lobster meat, chopped in 1-inch pieces
½ pound cooked shrimp, chopped in half
½ cup Italian breadcrumbs
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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 degrees Fahrenheit.
In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. 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. of butter with 1/2 cup of 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.