It's cheesy, it's creamy, it's everything you'd hope for in a homemade lobster mac and cheese!
Bring a large pot of salted water to a boil. Cook the cavatappi according to package directions. Drain water and dump into a bowl.
Preheat oven to 350 degrees.
In a small saucepan, mix together the cream, milk, butter, and heat over medium to low heat until the butter is melted. Once thorough, pour this mixture over the pasta and stir. To this bowl, add the habenero and Gruyere, nutmeg, mustard powder, pepper, and 1/2 tsp of salt and stir until well combined. Don't forget the hunks of lobster!
Pour the bowl of pasta into a greased 9x13 pan (or little minis like in my photo!) and spread evenly. Sprinkle your leftover cheese on the top and bake until the cheddar is melted, close to 20 minutes (less if you're using the smaller containers).
Meanwhile, if you want, brown the breadcrumbs by first melting the butter in a saucepan and then adding and constantly stirring the breadcrumbs to distribute the butter to all crumbs. Once the mac and cheese is baked, sprinkle the breadcrumbs over the top of the pasta.
Let pasta sit for 5 minutes before consuming. Enjoy!