Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

Kosher salt

1 lb. medium pasta (shell and elbow are good ones)

4 T. butter

1/4 C. all-purpose flour

1/2 tsp. old bay seasoning

2 1/2 C. whole milk

2 C. grated Smokey Gouda

1 C. grated Monterey Jack

1 heaping tsp. Dijon mustard (optional)

4 oz. cream cheese, cut into cubes

Freshly ground black pepper

Fresh parsley for garnish

1 C. cooked Lobster, chopped into bite size pieces, more if you wish

1/2 lb. cooked bacon, chopped

What to do:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.

In a large saucepan over medium heat, melt the butter, sprinkle in the flour and old bay seasoning; stir until it becomes pasty, about 1 minute. Whisk in the milk and mustard, bring to a low simmer. Stir until the mixture looks thick, about 5 to 8 minutes. Add the cheese, cream cheese by the handful and stir until melted, then remove from heat. Stir in the pasta, lobster, bacon and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm, garnished with parsley or chopped green onion.

Christina’s Notes:

If you find that the sauce is too thick just add a little more milk, which should thin it out for you. Not fond of lobster, any seafood will be delicious with this dish, go with what you like. Also, if the cheeses don’t strike your fancy use different combinations like all cheddar or 1 C. Monterey Jack with 2 C. cheddar etc.