1 pound large dried elbow macaroni, 1 stick salted butter, 4 cups evaporated milk, 4 T. flour, 1 (4 oz.) pkg. cream cheese, softened 2 1/2 cups Colby cheese, 1 cup Monterey jack cheese, 1/2 cup pepper jack cheese, 1 pound cooked lobster meat, 1/8 tsp. ground nutmeg, 1 T. salt, 1/2 T. black pepper

Preheat oven to 325 degrees.  Prepare the pasta according to the package directions; drain and set aside.  Grate the cheeses, set them aside. Get out a heavy pot, add the butter when the butter melts.  Sprinkle in the flour, and whisk to combine.  When combined, add the milk, continue to stir until smooth.  Measure out 1 1/2 cups of the mixed cheeses, set them aside. Add the remaining cheese, stir until all the cheese is melted; the consistency should look like cream soup.  Add the pasta and stir together.  Add the nutmeg mix well.  Add the salt and pepper to taste. Shred, then add the lobster, mix well.  Get out and grease a baking dish.  Pour the pasta mixture into the baking dish.  Top with 1 1/2 cups of cheese.  Bake for 15-minutes or until the cheese is bubbly and lightly golden brown.

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