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.