Kick up your mac n' cheese game with Lobster and by making a proper béchamel sauce. Pro tip: Use kitchen shears to remove the meat from the lobster tails.

Melt 4 tbsp of butter over medium heat and sift in 4 tbsp of all-purpose flour. Using a wooden spoon to incorporate, make a roux. Cook, stirring constantly, for about 12-15 minutes until the roux is a light golden color, but not brown.

Gradually pour in 2 cups of heavy cream, whisking constantly to incorporate the liquid to create a béchamel sauce. Whisk in 1 cup of pasta water and season with fresh cracked black pepper. Simmer over low heat for 4-5 minutes, whisking occasionally.

Mix in 3 tbsp of gochujang, 1 tsp of dry mustard, and 1 tsp of garlic powder. Add 2 heaping cups (about 8 oz) of sharp cheddar and 1/3 cup of parmesan in batches. Whisk until the cheese is completely melted before adding more.

Add the cooked and drained cavatappi pasta and coat well in the cheese sauce. Allow to rest for 10-15 minutes to thicken. Meanwhile, sauté 2 chopped lobster tails in 1 tbsp of butter with 5-6 smashed garlic cloves and 2-3 Thai chiles, about 6 minutes.

Serve in bowls with lobster, green onions, a sprinkle of parmesan, and a Thai chili for garnish.