Ensure that your macaroni is cooked to al dente. Follow the package instructions carefully, then drain and set aside. I usually add a little olive oil to prevent the pasta from sticking together.

Boil or steam your lobster tails until they reach that beautiful, bright red color. It usually takes about 8-10 minutes, depending on the size of the tails. Once cooked, let them cool slightly, then chop the lobster meat into bite-sized pieces.

In a large saucepan, melt the butter over medium heat. Once it’s completely melted, whisk in the all-purpose flour until it forms a smooth, golden paste. This is your roux and it will be the thickening backbone for your cheese sauce.

Slowly whisk in the whole milk. This step is crucial as it prevents the sauce from getting lumpy. Keep whisking until the mixture is smooth and starts to thicken.

Now, add the garlic powder, salt, and pepper. If you’re feeling adventurous, sprinkle in the mustard powder and nutmeg. These optional spices heighten the flavor profile of the dish.

Gradually add the shredded cheddar cheese, parmesan, and gruyere cheese to the milk mixture. Whisk continuously until all the cheese has melted and the sauce is smooth and creamy.

Add the cooked macaroni to the cheese sauce. Stir well to ensure that every noodle is coated with the cheesy goodness.

Gently fold in the chopped lobster meat. Be careful not to break up the lobster too much – you want those nice chunks to stand out in the dish.

Preheat your oven to 375°F (190°C). Transfer the lobster mac and cheese mixture into a buttered baking dish. Optional: Top with extra grated cheese or breadcrumbs for a crispy finish. Bake for about 15-20 minutes until the top is golden and bubbly.