Lobster Macaroni & Cheese

Lobster Mac and Cheese
Difficulty: Moderate

Ingredients
Salt (at your discretion, it's for your taste! Remember, the cheese will add saltiness!)
1 tbsp vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
1 cup heavy cream
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups Gruyere cheese, grated
2 cups extra-sharp Cheddar, grated
1 cup Monteray Jack grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups Panko bread crumbs

Directions:
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk and cream in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, Monteray Jack,  salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the Panko bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.