A pull-out-the-stops version with four kinds of cheese. . . plus lobster.
1 shallot, minced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
2/3 cup dry white wine
2 cups shredded cheddar cheese
2 cups shredded fresh parmesan cheese
2 cups shredded Gruyère cheese
1/2 cup fresh marscapone cheese
1 3/4 cups heavy cream
1 pound cooked lobster, coarsely chopped
1/8 teaspoon ground chipotle pepper, or to taste
1 pound gemeli, penne or other similarly sized pasta, cooked and drained
In a large, heavy-bottomed cooking pot, saute shallot and garlic in butter until soft; stir in flour and cook gently until the flour begins to softly brown and form a roux. Gradually add white wine, stirring until smooth. Over medium-low heat, add cream, cheddar, parmesan and Gruyère cheese, stirring until smooth.
While cheeses are melting, cook and drain pasta; add hot pasta to the cheese mixture. Add marscapone, stirring to ensure cheese are melted and the mixture creamy. Stir in lobster and chipotle. Add additional cream or milk if sauce seems too thick.
The casserole may be held, refrigerated, at this point.
Bake at 350 degrees until top begins to brown and mixture bubbles, 20-30 minutes.