Ruth's Chris Steak House Mac and Cheese Recipe
Ruth Chris mac and cheese recipe is rich, creamy and full of cheesy flavor. Many people love this famous steakhouse side dish.
Ingredients
- 2 cups elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup breadcrumbs
Instructions
Cook the Pasta
- Boil water in a large pot. Add macaroni and cook until tender. Follow package instructions. Drain using a colander. Do not overcook. Pasta should stay slightly firm.
Make the Roux
- In a saucepan, melt butter on medium heat. Add flour and whisk well. Cook for one minute. This creates a base that helps thicken the cheese sauce.
Add Milk and Cream
- Slowly pour milk and cream into the saucepan. Keep whisking to avoid lumps. Cook until the mixture becomes smooth and slightly thick. This forms a creamy sauce.
Add the Cheese
- Add cheddar, mozzarella, and Parmesan cheese. Stir until melted completely. The sauce should look smooth and rich. This step gives the dish its signature cheesy taste.
Season the Sauce
- Add salt, black pepper, and garlic powder. Mix well. Taste and adjust seasoning if needed. This step balances the flavor of the creamy cheese sauce.
Combine Pasta and Sauce
- Add cooked macaroni into the cheese sauce. Mix gently until all pasta is coated well. Make sure every piece is covered with creamy sauce.
Prepare for Baking
- Transfer the mixture into a greased baking dish. Spread evenly. Sprinkle breadcrumbs on top. This adds a crispy layer after baking.
Bake the Dish
- Preheat oven to 375°F (190°C). Bake for 20–25 minutes. The top should turn golden brown. The sauce should bubble gently.
Rest and Serve
- Remove from oven and let it rest for a few minutes. This helps the sauce thicken. Serve warm for best taste and texture.
Notes
- Use freshly shredded cheese for better melting.
- Do not skip heavy cream for rich texture.
- Stir constantly to avoid lumps.
- Bake until golden, not too dark.
- Use good quality cheese for best flavor.