Lobster Mac and Four Cheeses
8 ounces dried elbow macaroni pasta
2 cups shredded sharp cheddar cheese
11⁄2 cups freshly grated Parmesan cheese, divided
1 cup freshly grated Gruyere cheese
4 ounces low-fat cream cheese (do not use nonfat)
2 cups low-fat milk or heavy cream
1 tablespoon unsalted butter
2 medium cloves garlic, minced
2 medium shallots, minced
1 pound cooked lobster meat (if using frozen lobster meat, defrost thoroughly), coarsely chopped
Salt and freshly ground black pepper
1⁄4 cup panko (Japanese-style) bread crumbs (may substitute fine, plain, dried bread crumbs)
Preheat oven to 400 F. Lightly grease a shallow, 3-quart casserole dish with nonstick cooking oil spray.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Drain; reserve 1 cup of cooking water.
Fill a large saucepan with about 2 inches of water; heat over medium-high heat. Combine the cheddar cheese, 1 cup of the Parmesan, the Gruyere and cream cheese in a stainless-steel (or heatproof) mixing bowl that will just fit over top of medium saucepan (so that water will not touch bottom of bowl). Once cheeses start to melt, add the milk or cream and stir gently; this will take about 10 minutes total. Remove from heat and cover.
Pour out heated water from saucepan, then add the butter and melt it over medium heat. Add the garlic and shallots; cook for 2 minutes, until softened, then add the lobster meat and cook for 1 to 2 minutes, stirring constantly, until just heated through. Pour reserved pasta cooking water over macaroni to loosen it (still in colander); drain, then add macaroni to saucepan and stir to coat with butter. Add cheese mixture and stir to incorporate. Season with salt and pepper to taste.
Transfer to prepared casserole dish, sprinkle with remaining 1⁄2 cup Parmesan and the bread crumbs. Bake uncovered for about 10 minutes, or until topping is golden brown. Serve hot.
Makes 4 to 6 generous servings.
2 cups shredded sharp cheddar cheese
11⁄2 cups freshly grated Parmesan cheese, divided
1 cup freshly grated Gruyere cheese
4 ounces low-fat cream cheese (do not use nonfat)
2 cups low-fat milk or heavy cream
1 tablespoon unsalted butter
2 medium cloves garlic, minced
2 medium shallots, minced
1 pound cooked lobster meat (if using frozen lobster meat, defrost thoroughly), coarsely chopped
Salt and freshly ground black pepper
1⁄4 cup panko (Japanese-style) bread crumbs (may substitute fine, plain, dried bread crumbs)
Preheat oven to 400 F. Lightly grease a shallow, 3-quart casserole dish with nonstick cooking oil spray.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions. Drain; reserve 1 cup of cooking water.
Fill a large saucepan with about 2 inches of water; heat over medium-high heat. Combine the cheddar cheese, 1 cup of the Parmesan, the Gruyere and cream cheese in a stainless-steel (or heatproof) mixing bowl that will just fit over top of medium saucepan (so that water will not touch bottom of bowl). Once cheeses start to melt, add the milk or cream and stir gently; this will take about 10 minutes total. Remove from heat and cover.
Pour out heated water from saucepan, then add the butter and melt it over medium heat. Add the garlic and shallots; cook for 2 minutes, until softened, then add the lobster meat and cook for 1 to 2 minutes, stirring constantly, until just heated through. Pour reserved pasta cooking water over macaroni to loosen it (still in colander); drain, then add macaroni to saucepan and stir to coat with butter. Add cheese mixture and stir to incorporate. Season with salt and pepper to taste.
Transfer to prepared casserole dish, sprinkle with remaining 1⁄2 cup Parmesan and the bread crumbs. Bake uncovered for about 10 minutes, or until topping is golden brown. Serve hot.
Makes 4 to 6 generous servings.