Garlic Butter Steak Mac Cheese

Garlic Butter Steak Mac Cheese is for the times you want a stick-to-your-ribs dinner that tastes like pure comfort with a flourish of decadence. This creamy mac and cheese meets juicy steak bites soaked in garlicky butter is my solution for those evenings when only the most indulgent dish will do.

This was my son's birthday dinner request and now every year it is our must-have treat for special occasions. Bringing the steak straight from the pan into the cheese sauce locks in so many flavors I crave it every time I think of mac and cheese.

Ingredients

• Ribeye steak cubes: Choose well-marbled steak for tenderness and rich beefy bite
• Vegetable oil: Helps give the beef a beautiful crust while searing
• Cajun seasoning: Opt for low sodium for better flavor control and a punch of savory spice
• Unsalted butter: Essential for both steak and cheese sauce richens every bite
• Minced garlic: For that soothing unmistakable warmth in both steak and sauce use fresh for best flavor
• Flat-leaf parsley: Adds freshness and color chop finely to avoid overpowering
• All-purpose flour: Thickens the cheese sauce make sure it smells toasty not raw when cooking
• Garlic powder: Quietly boosts the overall garlic flavor in the sauce
• Smoked paprika: Gives a touch of sweetness and gentle smokiness
• Whole milk: The base of your cheese sauce choose full fat for creaminess
• Heavy cream: Makes the cheese sauce luxurious
• Shredded mozzarella cheese: Brings gooey melt and creaminess
• Shredded Colby Jack cheese: Adds a smooth melt and mild tang
• Shredded sharp cheddar cheese: Gives that classic cheddar bite always shred your own for best melt
• Elbow macaroni: Holds the cheese sauce in every twist cook just to al dente
• Salt: Enhances and balances all the flavors
• Black pepper: Freshly ground gives subtle heat

Instructions

Prep the Steak:

Pat ribeye cubes dry and place in a bowl. Drizzle with vegetable oil and sprinkle over Cajun seasoning. Massage to coat all sides with seasoning. Let them sit out to take the chill off for best searing.

Sear Beef:

Heat a large skillet or cast iron pan over high heat until it is just about smoking. Arrange steak cubes in a single layer. Sear for two to three minutes without moving to build a deep brown crust. Flip with tongs and sear the other side. Immediately transfer steak to a plate to keep the centers medium rare and juicy.

Make Garlic Butter:

Reduce the skillet heat to medium. Add two tablespoons butter. Once melted add minced garlic and stir a full minute until deeply fragrant scraping up any browned bits from the beef. Return steak and juices to the pan. Gently toss to coat pieces in garlic butter. Sprinkle in fresh parsley. Cover pan and set aside off the heat to keep warm.

Build Cheese Sauce:

Melt four tablespoons butter in a saucepan over medium low. Whisk in flour letting it cook for two minutes until it loses its raw smell and looks a shade golden. Sprinkle in garlic powder and smoked paprika whisking to bloom the spices.

Add Dairy Slowly:

Pour in whole milk a bit at a time whisking out any lumps. Once smooth add heavy cream and stir constantly until thick enough to coat your spoon.

Melt in Cheese:

Add half of each shredded cheese by handfuls whisking until completely melted before adding more. Taste and season with salt and black pepper.

Boil Pasta:

Cook elbow macaroni in salted water until just al dente. Drain well but do not rinse so sauce clings better.

Combine:

Fold pasta into cheese sauce. Stir until every piece of macaroni is glossy and coated.

Layer and Top:

Grease a casserole dish. Spoon in half the cheesy macaroni. Scatter with remaining cheeses and top with more macaroni. Finish with extra mozzarella and cheddar for a bubbly topping.

Bake and Broil:

Bake at three hundred fifty degrees Fahrenheit for twenty minutes until hot and bubbling. Broil for three or four minutes more watching closely so the top gets golden and crisp but not burnt.

The sharp cheddar always reminds me of my grandmother whose kitchen always smelled like melting cheese. I also love sneaking in that little bit of smoked paprika because when the cheese sauce bubbles and the steak soaks up those flavors it takes me straight back to Sunday dinners with my cousins all around the table.

Storage Tips

Keep leftovers covered in the refrigerator for up to four days. To reheat add a splash of milk before microwaving or warming on the stove to keep the sauce creamy. Do not freeze once assembled as cheese sauces often separate but steak bites can be frozen on their own for meal prep.

Ingredient Substitutions

Any well-marbled steak such as New York strip or sirloin works in place of ribeye. Swap Colby Jack for Monterey Jack or extra cheddar if that is what you have. Smoked paprika can be replaced with regular sweet paprika for a milder taste.

Serving Suggestions

Pair with a crisp green salad with vinaigrette to cut the richness. A fresh baguette for scooping up cheese sauce is always a hit. Roasted broccoli or asparagus alongside turns this into a more balanced meal.

Cultural and Historical Context

Mac and cheese is an American comfort classic dating back centuries. Combining it with steak reflects the modern love of surf and turf mashups. Garlic butter steak is inspired by classic steakhouse preparations and brings out the best of both worlds here.

Seasonal Adaptations

Use fresh herbs from the garden in spring for more vibrancy. In colder months try roasting garlic first for deeper sweetness. Top with tomato slices in summer or caramelized onions in fall for seasonal variety.

This recipe is creamy, cheesy, and filled with juicy steak making it a true comfort food showstopper. Bring it to gatherings or keep it for special occasions and enjoy the indulgence in every bite.

FAQs about Recipes

→ How do I achieve a perfect sear on the steak cubes?

Ensure the steak cubes are very dry and the skillet is extremely hot before adding the meat. Sear undisturbed for a browned crust.

→ Can I use another cut of steak?

Yes, sirloin or strip steak work well, though ribeye provides more flavor due to marbling.

→ How do I keep the cheese sauce smooth?

Gradually whisk the milk into the butter and flour, then add cheese in small batches over gentle heat to avoid clumps.

→ Is it necessary to bake the macaroni dish?

Baking creates a golden, crisp cheese crust and melds flavors, but it can be served straight from the pan for a creamier texture.

→ What are good garnish options?

Fresh parsley, cracked black pepper, or a sprinkle of paprika enhance color and flavor right before serving.