Lobster and Bacon Macaroni

Ingredients

• (4) 6 ounce oven proof ramekins
• 4 ounces elbow macaroni
• 4 slices of thick bacon
• 1/2 cup panko crumbs
• 2 Tablespoons unsalted butter
• 1 ounce Italian fontina cheese
• 1.5 ounces Gruyere cheese
• 3 ounces extra sharp white cheddar cheese
• 1 ounce parmesan-reggiano cheese
• 2 Tablespoons unsalted butter
• 1 lb of lobster meat
• 2 Tbsp yellow onion, diced
• 2 Tbsp all purpose flour
• 1 1/2 cups whole milk
• salt and pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp freshly ground nutmeg

Directions

1. Start off by getting yourself prepped. Preheat your oven to 375 degrees.
2. Butter four 6 ounce oven-safe crocks or ramekins with unsalted butter and set on a silpat or parchment lined baking sheet.
3. Cook 4 ounces of elbow macaroni 2-3 minutes less than the packages time for al dente.
4. Pan fry your bacon (4 slices thick cut bacon), then transfer to a paper towel-line plate and once cool chop it into bite sized pieces. T
5. Toss 1/2 cup panko bread crumbs with 2 tbsp melted unsalted butter.
6. Grate 1 ounce italian fontina cheese, 1.5 ounces gruyere cheese, 3 ounces extra sharp white cheddar cheese and 1 ounce parmesan-reggiano cheese.
7. Melt 2 tbsp unsalted butter in a 3-quart pot over medium heat, then sweat 2 tbsp finely diced yellow onion until translucent, about 5 minutes.
8. Whisk in 2 tbsp all-purpose flour and cook stirring with a wooden spoon until bubbling but now browning, about 45 seconds. Add 1 1/2 cups whole milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrap across the bottom about around the edge of pot to prevent scorching) until thicken, about 4 minutes.
9. This is a b�chamel and you�ll know it�s thick enough when you coat the back of your spoon with it, run your finger through it and it holds its line.
10. Mix all of the cheeses together and set aside about 1/2 cup then pour the rest into the b�chamel.
11. Stir until the cheese is completely melted and the sauce is smooth, then remove from heat and stir in a pinch of salt and pepper, 1/8 tsp cayenne pepper, and 1/8 tsp freshly ground nutmeg .
12. Fold in the elbow macaroni, the lobster and the bacon� evenly divide among the crocks.
13. Top each crock with 2 tbsp of the remaining cheese and the same with the breadcrumbs and bake until bubbling and the cheese is golden brown, 25-30 minutes.