450 g (2 cups) macaroni (elbows)
Coarse salt (kosher or sea salt)
15 ml (1 tbsp.) vegetable oil
60 g (4 tbsp.) butter, diced
2 shallots or small onion, peeled and finely chopped
55 g (1/8 lb) smoked ham cut into sticks
65 g (1/4 cup) flour
1 L (4 cups) 10% cream
15 ml (1 tbsp.) Dijon mustard
1.25 g (1/4 tsp.) grated or freshly ground nutmeg
454 g (1 lb) prawns
Ground black pepper
55 g (1/4 cup) breadcrumbs (preferably homemade)
250 g (1 cup) coarsely grated Quebec white cheddar cheese


Bring 4.5 L (1 gallon) of lightly salted water to a boil in a large pot over high heat.
Add macaroni and cook until al dente, about 8 min (or according to package directions).
Drain the macaroni rinse with cold water until cool, and drain again.
Stir a little olive oil into the macaroni to prevent it from sticking.

Melt 30 g (2 tbsp) of butter in a large heavy saucepan.
Add shallots (or onions) and ham and cook over medium heat, stirring, until browned, 3 to 4 minutes.
Stir in the flour and cook 1 min more.
Remove the pan ,gradually whisk in the cream.
Return the pan to the heat and turn up the heat to maximum.
Boil the sauce for 3 min, whisking until the mixture thickens.

Remove the pan from the heat and stir in the mustard, nutmeg and cooked macaroni.
Add the prawns and cheese and mix well.
Adjust the seasoning by adding salt and pepper to taste; the mixture should be very well seasoned.

Spoon the macaroni and cheese onto the oiled foil or cast iron pan,then Sprinkle breadcrumbs and dot with remaining butter.

Meanwhile, adjust your grill for indirect cooking and preheat it to medium-high (200 degrees Celsius or 400 degrees Fahrenheit).
Place the macaroni and cheese in the centre of the grill, away from the heat.
Throw wood chips on the fire.
Grill on indirect until sauce is bubbly and a golden crust has formed on top, 15 to 20 minutes.
Serve immediately.