Ruth’s Chris–Style Lobster Mac and Cheese

Instructions:

1. Cook the macaroni in well-salted water until just al dente. Drain and set aside.
2. Preheat the oven to 375°F (190°C). Butter a baking dish.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until lightly golden.
4. Slowly whisk in the warm milk and heavy cream, stirring constantly until smooth and thickened.
5. Reduce the heat to low and stir in the white cheddar, Gruyère, and Parmesan until fully melted and creamy.
6. Season with salt, pepper, paprika, garlic powder, and onion powder.
7. Gently fold in the cooked pasta and chopped lobster meat.
8. Transfer the mixture to the prepared baking dish and smooth the top evenly.
9. Bake uncovered for 20 to 25 minutes, until bubbly and lightly golden.
10. Let rest for 5 minutes before serving.

Variations :

• Add a light breadcrumb topping for subtle crunch.
• Substitute fontina for Gruyère for a slightly milder flavor.
• Stir in a splash of white wine to the sauce for added depth.

Tips :

• Do not overcook the lobster before adding it to the sauce; it will continue cooking in the oven.
• Warm milk prevents lumps in the sauce and keeps it silky smooth.
• For extra steakhouse richness, drizzle a small amount of melted butter over the top just before serving.