Ingredients:

  • 1 lb Cavatappi or Cellentani pasta
  • 1 tbsp Salt
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 3 cups Whole milk
  • 2 cups Sharp Cheddar, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 tsp Garlic powder
  • 1/4 tsp Ground nutmeg
  • Salt and black pepper to taste
  • 1 lb Langostino lobster tails, thawed and drained
  • 2 tbsp Fresh parsley, minced
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Melted butter

Instructions:

  1. Boil a large pot of salted water. Cook the pasta for 2 minutes less than the package directions (extreme al dente). Drain and set aside.
  2. Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until nutty smelling. Slowly pour in room-temperature milk, whisking constantly until thickened. Remove from heat and stir in the Cheddar, Gruyère, and Parmesan until smooth. Stir in garlic powder and nutmeg.
  3. Preheat oven to 400°F (200°C). In a 9x9 inch baking dish, fold together the under-cooked pasta, the cheese sauce, and the drained langostino lobster tails. Ensure seafood is evenly distributed.
  4. Top the mixture with a combination of panko breadcrumbs and melted butter. Bake for 15–20 minutes until the top is mahogany-colored and edges are bubbling. Garnish with fresh parsley.