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8 ounces of dried elbow macaroni pasta
1 pound of cooked lobster meat
1 tablespoon butter
4 cloves of garlic, peeled and minced
2 shallots, peeled and finely chopped
2 cups sharp cheddar cheese, freshly grated
1 1/2 cups freshly grated parmesan cheese
1 cup Gruyere cheese, freshly grated
6 ounces of cream cheese
1 1/2 cups milk
1/2 cup cream
salt and freshly ground black pepper
1/4 cup breadcrumbs

Heat oven to 400F.
Lightly coat a shallow 3 quart casserole dish with nonstick cooking spray.
Bring a large pot of water to boil over high heat. Add macaroni and cook according to package directions. Drain.
Coarsely chop the lobster meat, set aside.
Melt the butter in a saucepan, add the garlic and shallots and cook until softened.
Combine the cheddar cheese, 1 cup of the parmesan, the Gruyere and the cream cheese. Add to the saucepan and stir over low heat. Once cheeses start to melt, add the milk and cream and stir gently. When cheeses have melted, add the lobster meat and the macaroni. Stir to incorporate and cook for 1 to 2 minutes until mixture is heated through.
Season with salt and pepper to taste.
Transfer mixture to prepared casserole dish, sprinkle with the remaining parmesan cheese and the breadcrumbs.
Bake uncovered for 10 minutes or until golden brown and bubbly.

Recipe adapted from The Best Casserole Cookbook Ever, Beatrice Ojakangas, 2008