Preheat the oven to 350. Grease a 9x13 baking pan with butter.

Bring water to boil in a large pot and salt the water. Add in pasta and a little olive oil so it doesn’t stick. Cook until a little under al dente about 7 minutes. Drain the pasta.

Now we are going to make a roux for the cheese sauce. In a medium skillet, melt the butter over medium high heat. Reduce heat to low. Add in 1/4 cup of flour and whisk until smooth. Add in the remaining 1/4th cup of flour whisk. Gradually add in half of the milk and half of heavy cream while whisking until smooth, about 3 minutes.

Still on low heat, add in all the cheeses, except what we saved on the side of the roux, add in the remaining milk and heavy cream and whisk together until a thick smooth consistency.

Turn off the heat. Add in all of the spices and whisk together well.

Pour the cheese mixture over the cooked macaroni and mix together. Add in 1 cup of the sharp cheddar cheese and cooked lobster and mix once, don’t worry about the cheddar not being melted.

Add the macaroni to the prepared baking dish. Add the remaining cheese on top.

Place in the oven and bake for 30 minutes or until a nice golden brown crust forms on top.

Let sit for 10 minutes. Serve and enjoy.