Garlic Butter Steak Mac Cheese (Printable Version)
Seared steak in garlic butter blends with rich cheese macaroni, creating a savory, satisfying meal.
# What You'll Need:
→ Steak
01 -
1 pound ribeye steak, well-marbled, cut into bite-sized cubes
02 -
1 tablespoon vegetable oil
03 -
1 tablespoon Cajun seasoning, low salt preferred
04 -
2 tablespoons unsalted butter
05 -
4 cloves garlic, minced
06 -
2 tablespoons fresh flat-leaf parsley, chopped
→ Mac and Cheese
07 -
4 tablespoons unsalted butter
08 -
3 tablespoons all-purpose flour
09 -
1/2 teaspoon garlic powder
10 -
1/2 teaspoon smoked paprika
11 -
1 1/2 cups whole milk
12 -
1/2 cup heavy cream
13 -
1 cup shredded mozzarella cheese
14 -
1 cup shredded Colby Jack cheese
15 -
1 cup shredded sharp cheddar cheese
16 -
8 ounces elbow macaroni
17 -
Salt, to taste
18 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Pat ribeye cubes thoroughly dry with paper towels. Place in a mixing bowl, drizzle with vegetable oil, sprinkle Cajun seasoning, and massage until evenly coated. Set aside.
02 -
Heat a large skillet or cast iron pan over high heat until nearly smoking. Add steak cubes in a single layer and cook undisturbed for 2 to 3 minutes until a deep brown crust develops. Flip quickly, sear other side, then transfer steak to a plate to prevent overcooking.
03 -
Reduce heat to medium. Add 2 tablespoons unsalted butter to pan. When melted, stir in minced garlic and cook about 1 minute, scraping browned bits from pan for flavor.
04 -
Return seared steak and accumulated juices to skillet. Toss in garlic butter until evenly coated. Top with chopped parsley, turn off heat, cover, and keep warm.
05 -
In a separate saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in flour gradually and cook, whisking continuously for 2 minutes until pale and nutty but not browned.
06 -
Stir in half the garlic powder and smoked paprika. Gradually whisk in whole milk until smooth, then add heavy cream while whisking.
07 -
Add half of each mozzarella, Colby Jack, and sharp cheddar cheese by small handfuls, stirring between additions until fully melted. Season sauce with salt and black pepper to preferred taste.
08 -
Prepare elbow macaroni according to package instructions until just al dente. Drain thoroughly but do not rinse.
09 -
Transfer drained macaroni into cheese sauce and stir thoroughly to evenly coat every piece.
10 -
Preheat oven to 350 degrees Fahrenheit. Spoon half the macaroni and cheese mixture into a greased baking dish. Sprinkle with remaining shredded cheeses, then top with rest of macaroni and cheese. Finish with additional mozzarella and cheddar for a crisp topping.
11 -
Bake for 20 minutes until bubbling. Switch oven to broil setting and cook 3 to 4 minutes more, monitoring closely, until cheese is golden brown and crisp.
12 -
Serve immediately, topping with steak bites and extra parsley if desired.
# Additional Notes:
01 -
For best flavor, use room-temperature steak and dry thoroughly before searing for maximum crust. Do not rinse pasta as the starch helps sauce adherence.