Lobster Mac And Four Cheeses

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Washington Post

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Ingredients

8 ounces dried elbow macaroni pasta

2 medium cloves garlic

2 medium shallots

1 pound cooked lobster meat (see headnote; if using frozen lobster meat, defrost thoroughly)

2 cups shredded sharp cheddar cheese

1 1/2 cups freshly grated Parmesan cheese

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

Salt (optional)

Freshly ground black pepper

1/4 cup panko (Japanese-style) bread crumbs (may substitute fine plain dried bread crumbs)

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