Ingredients

• elbow macaroni - 8 ounces
• lobster meat - 1 cup, cooked and chopped
• butter - 4 tablespoons
• all-purpose flour - ¼ cup
• milk - 2 cups
• heavy cream - 1 cup
• cheddar cheese - 2 cups, shredded
• Gruyère cheese - 1 cup, shredded
• parmesan cheese - ½ cup, grated
• salt - to taste
• black pepper - to taste
• paprika - 1 teaspoon
• fresh parsley - for garnish

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.

3. 3.

   In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux.

4. 4.

   Slowly add the milk and heavy cream, whisking until the mixture is smooth and begins to thicken.

5. 5.

   Stir in the cheddar, Gruyère, and parmesan cheeses until melted and creamy. Season with salt, black pepper, and paprika.

6. 6.

   Fold in the cooked macaroni and lobster meat until evenly coated with the cheese sauce.

7. 7.

   Transfer the mixture to a greased baking dish and smooth the top.

8. 8.

   Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

9. 9.

   Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.