• 1 lb cooked lobster meat, chopped (claw, knuckle, and tail)
• 1 lb elbow macaroni or cavatappi
• 4 tablespoons Unsalted butter, divided
• 0.3 cups All-purpose flour
• 3 cups Whole milk
• 1 cups Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 1 cups Gruyere cheese, shredded
• 0.5 cups Parmesan cheese, grated
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.3 tsp paprika
• 0.3 tsp garlic powder
• 0.8 cups Panko breadcrumbs
• 2 tablespoons Fresh chives, chopped

1. Cook the pasta: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 1 lb elbow macaroni or cavatappi until just al dente, about 1 minute less than package directions. Drain and set aside.
2. Make the roux: Melt 3 tbsp of 4 tablespoons Unsalted butter, divided in a large saucepan over medium heat. Whisk in 0.3 cups All-purpose flour and cook 1-2 minutes until golden and bubbly, whisking constantly.
3. Build the cheese sauce base: Slowly whisk in 3 cups Whole milk and 1 cups Heavy cream, a little at a time, until smooth. Cook, whisking often, until thickened enough to coat the back of a spoon, about 5 minutes.
4. Melt in the cheese: Remove from heat and stir in 2 cups Sharp cheddar cheese, shredded, 1 cups Gruyere cheese, shredded, and 0.5 cups Parmesan cheese, grated until melted and smooth. Season with 1 tsp kosher salt, 0.5 tsp black pepper, 0.3 tsp paprika, and 0.3 tsp garlic powder.
5. Combine and transfer: Fold the cooked pasta and 1 lb cooked lobster meat, chopped (claw, knuckle, and tail) into the cheese sauce until evenly coated. Pour into a greased 9×13 baking dish.
6. Top with breadcrumbs: Melt remaining 1 tbsp 4 tablespoons Unsalted butter, divided and toss with 0.8 cups Panko breadcrumbs. Sprinkle evenly over the top of the mac and cheese.
7. Bake and serve: Bake until bubbly and golden on top, about 20 minutes. Let rest 5 minutes, garnish with 2 tablespoons Fresh chives, chopped, and serve.