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Lobster Mac and Four Cheeses

Source of Recipe


Adapted from "The Best Casserole Cookbook Ever"



List of Ingredients



• 8 ounces dried elbow macaroni pasta
  
• 2 medium cloves garlic
  
• 2 medium shallots
  
• 1 pound (about 3 packed cups) cooked lobster meat
  
• 2 cups shredded sharp Cheddar cheese
  
• 1½ cups freshly grated Parmesan cheese (divided use)
  
• 1 cup freshly grated Gruyère cheese
  
• 4 ounces lowfat cream cheese (do not use non-fat)
  
• 2 cups milk or heavy cream
  
• 1 Tbsp unsalted butter
  
• Salt
  
• Freshly ground black pepper
  
• ¼ cup dried bread crumbs, preferably Panko
  






Instructions



1. Preheat the oven to 400° F. Lightly grease a shallow, 3-quart casserole dish with nonstick cooking oil spray.
   Cook macaroni according to package directions. Drain. Reserve 1 cup of the pasta cooking water. Mince garlic and shallots. Coarsley chop the lobster meat.
   
   
2. Fill a large saucepan with about 2 inches of water; heat over medium-high heat. Combine the Cheddar cheese, 1 cup of the Parmesan, the Gruyère, and the cream cheese in a heatproof mixing bowl that will just fit over the top of the saucepan so that water will not touch the bottom of the bowl. Once the cheeses start to melt, add the milk and stir gently; this process will take about 10 minutes total. Remove from heat; cover to keep warm.
   
   
3. Pour out the heated water from the saucepan, then add the butter and melt it over medium heat. Add the garlic and shallots; cook for 2 minutes, until softened, then add the lobster meat and cook for 1 to 2 minutes, stirring constantly, until just heated through.
   
   
4. Pour the reserved pasta water over the macaroni to loosen it (still in the colander); drain, then add macaroni to the saucepan and stir to coat with the butter. Add the cheese mixture and stir to incorporate. Season with salt and pepper to taste.
   
   
5. Transfer to the casserole dish; sprinkle with remaining ½ cup Parmesan cheese and bread crumbs. Bake, uncovered, for about 10 minutes, or until topping is golden brown. (If topping does not brown, run the casserole under the broiler for a few minutes; watch closely to see that it does not burn.) Serve hot.
   
   Serves 4 to 6 generously.