Beemster Mac 'n Cheese Deluxe with lobster

Main course. 2 persons. Preparation 45 min.

Ingredients

• 1 press orange
• 2 cloves of garlic
• 100 g green asparagus tips
• 5 g thyme
• 1 tbsp olive oil
• Pinch of salt and pepper
• 180 g uncooked macaroni
• 100 g precooked lobster (or crayfish)
• 25 g + 1 tbsp. salted cream butter
• 30 g flour
• 250 ml whole milk
• 100 g Beemster Old, grated
• 60 g Beemster Young, grated

Prepare

1. Preheat the (hot air) oven to 170 degrees.
2. Squeeze half of the press orange and cut the other half into 1-inch segments. Crush the garlic. Marinate the asparagus in the orange juice, garlic, thyme and oil. Season with salt and pepper and place in a baking dish. Roast in the oven for 10 minutes. Ladle halfway through. Remove from oven and then set oven to 180 degree grill setting.
3. Cook the macaroni as directed on the package, drain and set aside. Heat the (river) lobster for 3 minutes in a skillet over low heat with 1 tablespoon of butter.
4. Melt 25 grams of cream butter in a saucepan. Add the flour once the butter has melted. Stir with a whisk until the butter is fully incorporated. Let the flour cook for 2 minutes, stirring constantly. Slowly pour the milk into the pan and allow the flour-butter mixture to dissolve while stirring. Bring to a boil while stirring. Add the grated aged cheese to the mixture and remove the pan from the heat. Stir until the cheese is dissolved and season with salt and pepper.
5. Add the cooked pasta to the sauce and stir well. Divide the pasta between two bowls and place under the hot grill for 5 minutes for a crispy cheese crust.
6. Divide the asparagus and (river) lobster between the two bowls and sprinkle additional grated young cheese over the Mac 'n Cheese Deluxe to taste.