1 box elbow macaroni
3/4 stick of butter
1 lb. of brie skinned and shredded
Four inch slice of Velveeta
1 cup Water
2 small lobster tails
½ lb. bacon
Salt and pepper
Chives for garnish (optional)
Preheat grill to 350 degrees. Boil macaroni until it’s tender but not soft. 6 minutes Rinse and set aside.
Split lobster tails and grill for about ten minutes.
Fry bacon and chop into bits.
In a medium sauce pan melt your butter, then add water. Add a handful of cheese and stir until combined. Add more cheese and stir again. Repeat this process until you only have a little cheese left (reserve that to sprinkle on top later). Stir in diced lobster and bacon.
Pour your cheese sauce on top of your cooked macaroni and stir. Spray Pam in a ceramic cake pan or casorole dish. Stir in some and salt and pepper. Sprinkle your remaining cheese on top and all of your Cheez Its.
4. Indirect grill for 15-20 mins or until top is lightly toasted on top. Serve with a chive garnish on top!