This one is for a national championship game. Go Blue! Creamy mac with some tender lobster meat in a crusty panko breading. All with New Orleans creole flair. Two tips: one, no packaged, shredded cheese (many of those contain anti stick agents), and two, no skim milk; use whole milk only or the sauce will break. I used cheddar, cream cheese, and Gruyère to get the right melty balance. I hope you like it.

3 tablespoons butter
3 tablespoons flour
2 shallots, diced
1 garlic clove, minced
16 ounces whole milk
12 ounces shredded sharp cheddar cheese
8 ounces cream cheese
6 ounces Gruyère cheese, grated
1 teaspoon ground mustard
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
16 ounces small shells
12 ounces lagostino lobster
Coating:
2 tablespoons chives
1 teaspoon creole seasoning
2 tablespoons butter
2 cups Panko bread crumbs

In a large pot cook pasta per package directions but under cook by one minute.

In a large saucepan on medium heat, add butter and melt. Then add flour and cook for 4-6 minutes until slightly blonde. Stir occasionally.

Add shallots and garlic cook for 3 minutes.

Add milk and mustard powder and stir.

Add cheese in three installments and continue stirring. Stir until cheese is melted.

Add hot sauce and Worcestershire sauce.

Add cheese sauce to pasta and stir.

Add langistino meat and stir.

Add mixture to a casserole pan.

Mix chives, creole seasoning, butter, and Panko. Top casserole with mixture..

Bake for 15 minutes or until topping is toasted.

Serve.