Lobster Mac with Cheddar, Brie, and Gruyere Recipe

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes; drain.

Melt 3 tablespoons butter in a large saucepan over medium heat; stir in shallots and cook and stir until soft about 3 minutes. Stir flour into shallot mixture and cook for 1 minute; whisk in milk. Bring milk mixture to a gentle boil whisking constantly.

Set aside a large pinch of the Cheddar cheese Gruyere cheese and a few cubes of the Brie cheese to use for topping. Stir Dijon mustard and remaining Cheddar cheese Gruyere cheese and Brie cheese into milk mixture; remove from heat and stir until all cheese is melted about 2 minutes; season with salt and pepper.

Stir macaroni and lobster meat into cheese mixture; pour into a baking dish.

Whisk panko bread crumbs Parmesan cheese and reserved Cheddar and Gruyere cheese together in a bowl; sprinkle over the top of lobster mixture. Cut remaining 1 tablespoon butter and reserved Brie cheese into tiny pieces and scatter evenly over crumb mixture.

Bake in the preheated oven until bubbly and golden about 20 minutes.