Gluten-Free Lobster Mac & Cheese

• 1 pound gluten-free macaroni, or pasta shape of your choice
• coarse salt and freshly ground black pepper
• 2 2/3 cups whole milk
• 4 teaspoons corn starch
• 2 tablespoons unsalted butter, plus more for baking dish
• 8 ounces cream cheese (NOT WHIPPED)
• 8 ounces Gruyere cheese, grated
• 5 ounces sharp cheddar cheese, grated
• 1/3 cup freshly grated Parmigiano Reggiano cheese
• meat from 2-1 1/2 pound cooked lobsters

1. Preheat oven to 375. In a large pot of boiling salted water, cook pasta until 2 to 3 minutes short of al dente; drain. You don't want to overcook the pasta as it will continue to cook in the oven.
2. Meanwhile, in a small saucepan, whisk milk and cornstarch; warm over low heat. In a another large pot or Dutch oven, whisk together cream cheese and butter over medium-low, until "melted." Slowly whisk in milk mixture and cook, about 5 minutes, or until thickened and smooth. Off heat, add the Gruyere, cheddar, 1 tablespoon salt and 1/2 teaspoon pepper. Add the cooked macaroni and lobster meat and stir to combine; pour into a buttered 3-quart (or 9" X 13") baking dish.
3. Sprinkle macaroni with Parmesan cheese. Bake until edges are bubbly and macaroni is golden brown, 30 to 35 minutes. Let sit 5-10 minutes before serving.

macaroni, salt, milk, corn starch, unsalted butter, cream cheese, gruyere cheese, cheddar cheese, cheese, lobsters

Taken from food52.com/recipes/19146-gluten-free-lobster-mac-cheese (may not work)