1Fill a large pot with lightly salted water and bring to
a rolling boil over high heat.Once the water is boiling,stir in the macaroni,and return to a boil.Cook the pasta uncovered,stirring occasionally,until the pasta has cooked through,but is still firm to the bite,about 8 minutes.Drain well
in a colander set in the sink.
2Preheat an oven to 350 degrees F.Grease a 9x13 inch baking dish.
3Place the bacon in a large,deep skillet and cook over medium-high heat,turning occasionally,until evenly browned,about 10 minutes.Drain the bacon slices on a paper towel-lined plate.Crumble the bacon and set aside.Heat 1 tablespoon of margarine in a skillet over medium heat.Stir in carrots,red onion,lobster and crabmeat;saute for 5 minutes.
4Whisk together the eggs,remaining 1 tablespoon of margarine and milk in a large bowl.Season with seasoned pepper,old bay seasoning and garlic powder.Stir in blue and swiss cheese and lobster/crabmeat mixture.
5Place macaroni into the baking dish and pour the mixture over the pasta,mixing well.Top with sharp cheddar and mozzarella cheese and bacon.Cover wit aluminum foil.Bake in the preheated oven until golden brown,40 to 45 minutes.