Macaroni and Cheese Lobster Bake
A taste sensation! Enjoy the creamy delight of macaroni & cheese with this delicious recipe combining Cheddar, Gruyere, cream cheese and Parmesan with fresh lobster meat for a macaroni bake to remember.
Ingredients
- 4 cups (1 lb) elbow macaroni, dry
- 4 cups (1 lb) Crystal Farms Shredded Cheddar Cheese
- 2 cups (8 oz) Shredded Gruyère cheese
- 1 package (8 oz) Crystal Farms Wisconsin Original Cream Cheese Box
- 2 cups (8 oz) Crystal Farms Grated Parmesan Cheese
- 1 quart heavy cream or milk, heated
- 2 tbsps olive oil
- 4 whole shallots, minced
- 4 cloves garlic, minced
- 4 cups (2 lbs) fresh lobster meat, chopped
- 2 cups roasted red bell peppers, cut julienne
- 1 cup bread crumbs, plain
- 1 cup cilantro, chopped plus extra for garnish
- to taste salt and pepper
Instructions
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In large pot of boiling salted water, cook macaroni for 8 to 10 minutes until al dente.
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In double boiler, combine Wisconsin Cheddar, Gruyere, and cream cheese and 1 cup grated Parmesan cheese. Heat until cheeses become creamy and blended. Slowly add cream and stir until smooth.
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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.
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Drain pasta and add to lobster mixture; add cheese sauce, red peppers cilantro and salt and pepper. Mix thoroughly.
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Divide mixture into 12 ramekins (12 ounces each) or turn into one large casserole. Sprinkle with remaining Parmesan cheese and breadcrumbs.
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Bake in 350° F. oven for 7-8 minutes or until crumbs are golden brown and the cheese bubbles. Remove from oven and add fresh cilantro for garnish. Serve immediately.
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