Lobster Mac & Cheese

6 ounces penne pasta

8 ounces Beecher’s Flagship cheese, grated (about 2 cups)

2 ounces Beecher’s Just Jack cheese, grated (about 1/2 cup)

1 1/2 cups milk

2 tablespoons plus 2 teaspoons all-purpose flour

2 tablespoons unsalted butter

1/4 teaspoon Kosher salt

1/4 teaspoon chili powder

Pinch garlic powder

Precooked lobster tail

Preheat oven to 350˚F.

Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.

Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.

Combine pasta and sauce in a large bowl and mix carefully. Chop the lobster tail into bite-size pieces and gently toss into the Mac & Cheese mixture. Then, scrape into an 8-inch baking dish. Sprinkle with remaining cheese and chili powder.

Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.