Serves 6-8 | Prep time: 25 minutes | Cook time: 25 minutes 


500g elbow macaroni, or pasta of choice

4 tbsp butter

30g all-purpose flour

600ml whole milk

225g shredded white cheddar

90g shredded Gruyère or Gouda

45g shredded mozzarella

65g freshly grated Parmesan, divided

45g Panko breadcrumbs

1 tbsp. extra-virgin olive oil

Salt and pepper to taste


Preheat oven to 180°C. In a large pot of salted boiling water, cook pasta for about 1 minute or 2 less than the package instructions, it will finish cooking in the oven. Drain the pasta and set aside.

In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Stir it often to ensure it doesn’t burn or stick to the pan. Pour in milk and whisk until combined. Season with salt, and pepper. Let simmer until thickened, about 2 minutes. 

Remove pan from heat and stir in cheeses, and ½ of Parmesan (reserve remaining) and whisk until smooth. Gently fold in pasta and lobster meat and transfer into a medium baking dish. 

In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta.

Bake until bubbly and golden, 20-25 minutes