Ingredients:
Kosher salt, to taste
12 ounces elbow macaroni
6 tablespoons unsalted butter
3/4 cup dried breadcrumbs
1 cup finely grated Parmesan
1/4 cup flour
3 1/2 cups milk
4 ounces grated Gruyère (about 1 1/2 cups)
4 ounces grated Comte (about 1 1/2 cups)
4 ounces grated fontina (about 1 1/2 cups)
8 ounces cooked lobster meat, cut into 1 inch chunks*
1/3 cup minced chives
2 scallions, thinly sliced crosswise
Freshly ground black pepper, to taste
Directions:
Preheat oven to 375 degrees. Bring a 4 quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 3-4 minutes. Drain pasta, transfer to a bowl, and set aside.
Melt 3 tablespoons butter in a 4-quart saucepan over low heat. Add the breadcrumbs and Parmesan, toss to combine, and transfer to a small bowl. Set aside.
Wipe out the pan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, 1 cup of the Comte, and 1 cup of the fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper.
Remove pan from heat and stir in the reserved pasta. Add in the cooked lobster pieces, half of the chives, and half of the scallions. Stir well to combine.
Pour the mixture into a 9 x 13 inch baking dish and top with the remaining Comte and fontina. Sprinkle breadcrumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.
