Toss the cooked pasta with the cheese sauce until it’s evenly coated.

When all the cheese is added and incorporated, stir in the salt. Follow the cheddar cheese with the Gruyere and Parmesan cheeses.

Remove the pot from the heat and add 1-1/2 cups of the cheddar cheese one handful at a time, stirring until it's melted before adding the next handful of cheese.Cook for 5 minutes, until the liquid is lightly thickened. Bring the mixture to a simmer over medium heat. Slowly whisk in the heavy cream followed by the milk.Add the flour and cook, stirring constantly, until the roux is frothy and smells nutty, about 3 to 5 minutes.Meanwhile, in a small pot, melt 2 tablespoons of the butter over medium heat until it's bubbly and melted, about 2 minutes.Cook the cavatappi pasta according to the package directions.Once cool, remove the meat from the shell and roughly chop it. Place the tails in an ice bath to stop the cooking. Cook the lobster tails by steaming them for 1 minute an ounce, until the meat reaches an internal temperature of 135 ☏.

Lobster white mac and cheese recipe