Lobster Cheesy Macaroni

• 1 lb. elbow macaroni
• 1 lb. Cheddar cheese, shredded
• 3/4 lb. Parmesan cheese, grated (divide use)
• 1/2 lb. Gruyre cheese, shredded
• 1/2 lb. cream cheese
• 1 qt. heavy cream or milk, heated
• 2 Tbsp. olive oil
• 4 shallots, minced
• 4 garlic cloves, minced
• 2 lb. lobster meat, chopped
• 2 c. roasted red bell peppers, julienned
• 1 c. cilantro, chopped
• salt and pepper to taste
• 1 c. breadcrumbs

1. Cook macaroni in boiling salted water 8 to 10 minutes. Combine Cheddar, 1/2 pound Parmesan, Gruyre and cream cheeses in double boiler; heat until creamy and blended. Slowly add cream and stir until smooth. In large saut pan, heat olive oil; add shallots and garlic and saut. Add lobster meat and cook until opaque; set aside. Drain pasta and add to lobster; add cheese sauce, peppers, cilantro and salt and pepper and mix well. Divide mixture among 12 (12-ounce) ramekins or turn into large casserole. Sprinkle with remaining Parmesan and breadcrumbs. Bake at 350u0b0 for 7 minutes or until crumbs are golden brown.
2. Yield: 12 servings.

elbow macaroni, cheddar cheese, parmesan cheese, gruyre cheese, cream cheese, heavy cream, olive oil, shallots, garlic, lobster meat, red bell peppers, cilantro, salt, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69699 (may not work)