Recipe by Chef Kaku (Wasan Brooklyn)
Preheat oven to 400°F.
Slice bacon into ½ inches wide. Cook them with garlic.
In a medium pot, melt butter and add flour over low heat. Stir well until flour dissolves.
Add milk gradually and keep stirring. Once creamy, add heavy cream and stir. Salt and pepper to adjust taste.
Add cooked macaroni and bacon into a bowl. Pour cream sauce and mix well. Portion macaroni mixture into 3 small cocottes.
Sprinkle half portion of sea urchin (½ oz/ cocotte).
Sprinkle cheddar cheese, mozzarella cheese and bread crumbs evenly between 3 cocottes.
Bake for 7 minutes in the oven. Place the rest of sea urchin on top of each cocottes to serve.