1 lb. cavatappi or elbow macaroni
1 quart of milk
8 tbsp. unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated
8 ounces extra-sharp Cheddar cheese, grated
1/2 tsp. freshly ground black pepper
1/2 tsp. nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Preheat the over to 375º.
Drizzle oil into a large pot of boiling salt water.
Add the pasta and cook according to the directions on the package, 6 to 8 minutes.
Meanwhile, heat the milk in a small saucepan, but don't boil it.
In a large pot, melt 6 tbsp. 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.
Remove from the heat.
Add the Gruyere, Cheddar, 1 tbsp. salt, the pepper and the nutmeg.
Add the cooked macaroni and lobster and stir well.
Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tbsp. of butter.
Combine the melted butter with the fresh bread crumbs and sprinkle on top of each dish.
Bake for 30 to 35 minutes, or until sauce is bubbly and the macaroni is browned on the top.