Lobster Mac'n'Cheese in a Pot

Ingredients:

• 450 g of cavatapi or horns
• 2 tablespoons of vegetable oil
• 1 liter of whole milk
• 110g unsalted butter, divided
• 0.5 cups flour
• 4 tbsp. grated gruyere (340 gr.)
• 2 cups grated sharp cheddar (220 g)
• 0.5 tsp freshly ground black pepper
• 0.5 tsp ground nutmeg
• 0.7 kg cooked lobster meat, cut into 1 cm cubes.
• 1.5 cups fresh white bread crumbs (5 slices, crusts removed)

Preparation:

1. Preheat oven to 190°C.
2. Add vegetable oil to a large saucepan of boiling salted water, add the pasta, and cook according to package directions until al dente. Drain. Heat the milk in a small saucepan, but do not let it boil.
3. In a large saucepan, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, whisking constantly. Stirring constantly, pour in the hot milk and cook for 1-2 minutes, until thickened and smooth. Remove from heat, add the grated cheese, 1 tablespoon of salt, black pepper, and nutmeg. Stir until the cheese melts. Add the cooked pasta and lobster meat.
4. Transfer the mixture to individual gratin dishes (6-8 2-cup each). Melt the remaining 2 tablespoons butter, mix with the bread crumbs, and sprinkle on top. Bake for 30-35 minutes, until the sauce is bubbling and the pasta is golden brown on top.
   
   
   This dish will be complemented by a dry white wine from the French region of Côtes du Rhône, brand M. Chapoutier.