Ingredients:
1 lb. elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
4 cups milk
2 cups heavy cream
8 oz. grated Gruyère cheese
8 oz. grated cheddar cheese
8 oz. grated fontina cheese
Salt and pepper, to taste
2 cups cooked, chopped lobster meat
8 slices of bacon, cooked and crumbled
1/4 cup grated Parmesan cheese
1 tbsp. chopped parsley
Instructions:
Preheat the oven to 375°F.
Cook the macaroni according to package instructions until al dente.
In a separate pot, make a roux by melting the butter and adding flour.
Slowly stir in the milk and cream, and bring to a simmer.
Add the Gruyère, cheddar, and fontina cheese and stir until melted and smooth.
Season the sauce with salt and pepper to taste.
Add the cooked macaroni and lobster meat to the sauce and stir until well combined.
Transfer the mixture to a baking dish.
In a small bowl, mix together the crumbled bacon, Parmesan cheese and parsley.
Sprinkle the bacon mixture over the top of the macaroni and cheese.
Bake for 25-30 minutes, or until the top is golden brown and bubbly.
