This recipe is an update on something I did about four years ago. I changed how I cook the pasta this time; I used the creole seasoning in the pasta water. This gave the pasta more flavor. I used lagostino lobster meat to save time, and I did a crunchy topping to finish it off. I hope you like.

3 tablespoons butter
3 tablespoons flour
1/2 yellow onion, diced fine
1 teaspoon Dijon mustard
12 ounces milk
12 ounces sharp cheddar cheese, grated
8 ounces cream cheese
4 ounces grated Parmesan
1 tablespoon hot sauce
3 quarts water
2 tablespoons creole seasoning
12 ounces elbow macaroni
Topping:
3 tablespoons butter
1 cup panko breadcrumbs
1 cup Parmesan cheese

In a 4-quart sauce pan on medium heat add butter and flour. Cook until blonde.

Add onions and cook for 3 minutes.

Add milk and stir.

Add cheese and cook until thickened.

In a second 4-quart saucepan add water and creole seasoning and pasta on medium high. Cook for 7 minutes. You don’t want Al dente sauce – it will be baked later.

Drain pasta.

Add pasta to cheese sauce. Add hot sauce and mix.

Add to baking pan.

Heat oven to 350.

Mix butter, breadcrumbs and Parmesan and top Mac and cheese.

Bake for 20-25 minutes. Serve.