"Creamy without being heavy, chef Craig Tooker’s mac and cheese is a feast of lobster and smooth, silky bechamel sauce, combined with aged cheddar cheese for tang. The mixture foregoes the usual bread crumbs and gets topped with more aged cheddar and cotija cheese for a savory bite. The top layer is melted and browned just right before coming to the table in a cast iron casserole. Served for brunch and dinner." - Juliana Accioly