by Chef Ilona Daniel
1 (8 ounce) package macaroni, cooked,
*save 2 cups of the pasta water
4 tbsp butter
4 tbsp flour
1 cup milk
1 cup cream
1/2 teaspoon salt
fresh ground black pepper, to taste
1 cup Glasgow Glen Gouda Cheese, shredded good quality
½ Cup Fresh Grated Avonlea Clothbound Cheddar
1 round of boursin cheese (plain or variety of your preference
1 lb lobster meat, well drained, and chopped coarsely
Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add the cheeses, and stir just until cheese melts. Add macaroni, and lobster to the saucepan and toss to coat with the cheese sauce.
*if the mixture is too thick, add in a bit of the reserved pasta water until the perfect mac, and cheese consistency is achieved
You can pour this mixture into a nice bakeware dish, and top with your favourite gratin topping, and bake at 425 for 12 minutes, or until topping is golden brown.