INGREDIENTS :
- 250g elbow macaroni
- 3 tsbp unsalted butter
- 50 g all-purpose flour
- 150 ml whole milk
- 60 g heavy whipping cream
- 400g shredded block cheese
- salt and pepper to taste
INSTRUCTIONS :
- Heat grill or oven to 350 °C
- Cook the pasta, remove it from the heat, drain and place it in a large bowl.
- Melt the butter in a saucepan.
- Add flour of medium heat, and continue whisking for about 1 minute until it bubbles.
- Gradually whisk in the milk and heavy cream until nice and smooth.Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add 400g cup shredded cheese and whisk until smooth. The sauce should be nice and thick.
- Stir in pasta still it is coated with the cheese sauce.
- Add lobster meat and fold in a mac and cheese.
- Spread mixture in your Brick, cover and put on the heat. I cooked mine in a Big Green Egg.
- Cook for about 10 – 15 minutes until hot.