Lobster Cheesy Mac with Four Wisconsin Cheeses

4 c. (1-lb.) Elbow macaroni, dry
4 c. (1-lb.) Wisconsin Cheddar Cheese, shredded
2 c. (8 oz.) Wisconsin Gruyère Cheese, shredded
1 (8 oz.) pkg. Wisconsin Cream Cheese
2 c. (8 oz.) Wisconsin Aged Parmesan Cheese, grated
1 qt. heavy cream or milk, heated
2 Tbsp. olive oil
4 whole shallots, minced
4 cloves garlic, minced
4 c. (2-lb.) fresh lobster meat, chopped
2 c. roasted red bell peppers, cut julienne
1 c. bread crumbs, plain
1 c. cilantro, chopped, plus additional for garnish
Salt and pepper, to taste

In large pot of boiling salted water, cook macaroni for 8 to 10 minutes until al dente. In double boiler, combine Wisconsin Cheddar, Gruyère, and Cream Cheese and 1 cup Wisconsin Parmesan Cheese. Heat until cheeses become creamy and blended. Slowly add cream and stir until smooth. In large sauté pan, heat olive oil; add shallots and garlic and sauté until golden. Add lobster meat and cook until lobster is opaque. Set aside. Drain pasta and add to lobster mixture; add cheese sauce, red peppers cilantro and salt and pepper. Mix thoroughly. Divide mixture into 12 ramekins, 12-oz. each, or turn into one large casserole. Sprinkle with remaining Parmesan cheese and breadcrumbs. Bake in 350° F oven for 7 to 8 minutes or until crumbs are golden brown and the cheese bubbles. Remove from oven and add fresh cilantro for garnish. Serve immediately.
Makes 12 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


Lobster Cheesy Mac with Four Wisconsin Cheeses

5 Star
4 Star
3 Star
2 Star
1 Star
0.0 out of 5 stars

Write a review

Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals