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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt butter in a saucepan over medium heat; stir in flour, salt and pepper until smooth, about 5 minutes. Slowly pour milk into roux while continuously stirring until smooth and bubbling, about 5 minutes.
Add cheddar and Italian blend cheese and stir until melted, 2 – 4 minutes. Add Nutmeg and whisk to combine.
Fold macaroni and lobster meat into cheese sauce and mix until coated.
Garnish with parmesan cheese and chives right before serving.