The key to good mac is definitely having the right cheese sauce/pasta ratio because the pasta/macaroni will suck up a lot of the liquid in the cheese sauce. My recipe is close to McNugget's, but I do like the breadcrumb topping.
Here's a recipe for a decent lobster mac, but I haven't had it in years, so the amounts may need tweeking.
2 seven ounce lobster tails or 1 lobster – room temp, cut into small cunks
12 ounces pancetta, diced
5 ounces unsalted butter, cut in 1oz cubes
1 tablespoon water
1 tablespoon all-purpose flour
1 1/4 cup heavy cream
1 1/4 cup whole milk
3 ounces Cheddar, shredded
3 ounces Fontina, shredded
3 ounces Gruyere, shredded
12 ounces macaroni pasta
1. Place 4 oz of butter in a small pot and melt over low heat.
2. Add the lobster meat and cook for 5 -7 minutes or opaque in color. Claw meat will cook faster so make sure to check this after 3 – 4 mins. Remove from heat and remove lobster meat. Set aside.
3. In a small pan cook the pancetta until slightly crispy.
4. Place a pot on high heat with heavily salted water for boiling the macaroni.
5. Melt 1 ounce butter in medium sized pot over medium/high heat. Add the flour and cook for about 2 minutes stirring constantly until the mixture browns and develops a nutty smell.
6. Stir in the heavy cream and bring to a boil. Add the milk and, again, bring to a boil. Reduce heat to a simmer and cook for 3 minutes.
7. While this is simmering your water should have reached a roaring boil. Add macaroni to your pot of boiling salted water.
8. When your cream sauce has simmered for 3 minutes slowly add the three cheeses, a handful at a time, and stir until fully incorporated.
9. When the pasta is fully cooked pour the pasta into a colander to drain off water. Place the pasta in a bowl and add the cheese sauce. Mix well. Fold in the cooked lobster meat and pancetta; serve immediately.