Description
A decadent Garlic Butter Steak Mac and Cheese combining tender, seared ribeye steak cubes with a rich, creamy, cheesy sauce made from a blend of mozzarella, Colby Jack, and sharp cheddar cheeses. This hearty dish features layers of flavorful elbow macaroni baked to perfection with a crispy golden cheese crust.
Ingredients
Scale
Steak and Garlic Butter Sauce
- 1 lb ribeye steak, well-marbled, cut into bite-sized cubes
- 1 tbsp vegetable oil
- 1 tbsp Cajun seasoning (low salt preferred)
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, chopped
Mac and Cheese Sauce
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded Colby Jack cheese
- 1 cup shredded sharp cheddar cheese
Others
- 8 oz elbow macaroni
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the steak: Pat ribeye cubes very dry with paper towels. Place them in a bowl, drizzle with vegetable oil, sprinkle Cajun seasoning over the cubes, and massage gently to coat evenly. Set aside to absorb the flavors.
- Sear the steak: Heat a large skillet or cast iron pan over high heat until almost smoking hot. Add the steak cubes in a single layer and cook undisturbed for 2-3 minutes until a deep brown crust forms. Quickly flip the cubes to sear the other side briefly, then remove the steak from the pan onto a plate to prevent overcooking.
- Make garlic butter sauce: Reduce the skillet heat to medium and add 2 tablespoons of unsalted butter. Once melted, stir in minced garlic and cook until fragrant, about 1 minute, scraping up any browned bits from the steak to enhance the flavor.
- Combine steak and garlic butter: Return the seared steak and its juices to the skillet. Toss the steak cubes to coat them thoroughly in the garlic butter sauce. Sprinkle chopped parsley on top, turn off the heat, cover the pan, and keep warm.
- Start the cheese sauce: In a separate saucepan over medium-low heat, melt 4 tablespoons of butter. Gradually whisk in the flour and cook continuously for 2 minutes until the mixture turns pale and emits a nutty aroma, being careful not to burn it.
- Add seasonings and milk: Stir in half of the garlic powder and smoked paprika, mixing well. Slowly whisk in the whole milk, ensuring the sauce becomes smooth without lumps. Gently add the heavy cream, stirring to combine thoroughly.
- Incorporate cheeses: Add half of each shredded mozzarella, Colby Jack, and sharp cheddar cheeses by small handfuls, stirring continuously until each addition is fully melted before adding more. Season with salt and freshly ground black pepper to taste.
- Cook macaroni: Prepare the elbow macaroni according to package instructions until just al dente. Drain thoroughly but do not rinse, preserving the starch to help the sauce adhere.
- Combine pasta and cheese sauce: Add the drained macaroni to the warm cheese sauce and stir gently until every piece is evenly coated with the creamy cheese mixture.
- Assemble for baking: Preheat the oven to 350°F (175°C). Grease a baking dish and spoon half of the macaroni and cheese in an even layer. Sprinkle the remaining shredded cheese over it, then layer the rest of the macaroni and cheese on top. Finish by sprinkling extra mozzarella and sharp cheddar for a crispy topping.
- Bake and broil: Bake the assembled dish for 20 minutes until it is bubbling hot. Then switch the oven to broil and cook for an additional 3-4 minutes until the top cheese layer is golden brown and crisp. Watch carefully to avoid burning, then remove from oven and serve warm.
Notes
- Patting the steak dry is crucial to get a good sear and prevent steaming.
- If you prefer less spice, reduce the Cajun seasoning or omit it entirely.
- Ensure the cheese is shredded for quicker melting and a smoother sauce.
- Do not rinse the pasta after draining to retain starch, which helps thicken the sauce.
- Watch carefully during broiling to prevent the cheese from burning.
- Use a cast iron skillet if available for better heat retention and crust formation on the steak.
