You should make it and see for yourself, I'm too lazy to type it all out so here's the recipe on the web. Note that I omit the lobster being that a) I hate seafood, b) I'm not that fancy.
I did however take some pics of my process when I made it. Enjoy.
Multitasking, scalding milk & crisping bacon
Buy this pasta, this brand was called Serpentini, Feenie calls it Succhietto. Basically look for this shape, it is perfect and don't over cook it!
You will know your rue is ready when you smell popcorn, I just learned this tip and it is a life saver.
You can make it in individual ramekins, but again I'm lazy and not that fancy.
It's not done until the top looks like this, you want yummy crunchy golden cheese
You will eat way more than you probably should, it is that good and even better warmed up the next day.