4 c. (1-lb.) Elbow macaroni, dry
4 c. (1-lb.) Wisconsin Cheddar Cheese
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 © 2013 Wisconsin Milk Marketing Board, Inc.