Name: Steak Bites Loaded Mac & Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ribeye or sirloin steak, cut into 1-inch cubes; 1 tablespoon olive oil; 1 tablespoon butter; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1 lb elbow macaroni or cavatappi; 4 tablespoons butter; 4 tablespoons all-purpose flour; 4 cups whole milk, warm; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 cups shredded sharp cheddar cheese; 1 cup shredded Monterey Jack or mozzarella; 1/2 cup grated Parmesan cheese; 6 slices smoked beef strips, cooked and crumbled; 1/2 cup green onions, sliced; 1 to 2 jalapeños, sliced; Extra shredded cheese for topping; BBQ sauce for drizzling

I make this Steak Bites Loaded Mac & Cheese when I’m craving something rich, cozy, and full of bold flavor. It brings together juicy, seared steak bites with creamy, cheesy pasta, then finishes with crispy beef, fresh green onions, and a little kick from jalapeños. Every bite feels indulgent and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and exact measurements in the recipe card below.)

1 lb ribeye or sirloin steak, cut into 1-inch cubes

1 tablespoon olive oil

1/2 teaspoon black pepper

1 tablespoon butter

1 teaspoon kosher salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1 lb elbow macaroni or cavatappi

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup heavy cream

1 tablespoon Dijon mustard

4 cups whole milk, warm

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 teaspoon kosher salt

4 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack or mozzarella

1/2 cup grated Parmesan cheese

6 slices smoked beef strips, cooked and crumbled

1/2 cup green onions, sliced

1 to 2 jalapeños, sliced

Extra shredded cheese for topping

BBQ sauce for drizzling

Directions

I start by bringing a large pot of salted water to a boil and cooking the pasta until al dente. After draining, I give it a quick rinse with cool water, toss it lightly with oil, and set it aside.

Next, I cook the smoked beef strips in a skillet until crispy. I transfer them to a paper towel-lined plate and crumble them once cooled.

I pat the steak cubes dry and season them with salt, pepper, smoked paprika, and garlic powder. Then I heat the olive oil and butter in a skillet and sear the steak bites for about 1 to 2 minutes per side until nicely browned. I remove them from the pan and set them aside.

In a large saucepan, I melt the butter and whisk in the flour, cooking it until lightly golden. I slowly pour in the warm milk and cream while whisking, letting the sauce thicken. Then I stir in the Dijon mustard and seasonings.

I lower the heat and add the cheeses gradually, stirring until the sauce becomes smooth and creamy. I mix in the cooked pasta until fully coated, then gently fold in the steak bites.

Then I serve it warm and top it with the crispy beef, green onions, jalapeños, extra cheese, and a drizzle of BBQ sauce. Sometimes I bake it for a few minutes to get a bubbly, golden top.

Servings and Timing

This dish takes about 45 minutes total. I spend around 20 minutes prepping and 25 minutes cooking. It serves about 6 people, making it perfect for a family dinner or a small gathering.

Variations

I like to switch things up depending on what I have on hand. Sometimes I use chicken instead of steak for a lighter version. I can add vegetables like mushrooms or spinach for extra flavor and texture. If I want more heat, I leave the seeds in the jalapeños or add chili flakes. For a smokier flavor, I go with smoked cheese or add a bit more paprika.

Storage and Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk to keep the sauce creamy and warm it gently on the stove or in the microwave. If I baked it the first time, I like to reheat it in the oven to bring back that crispy top.

FAQs

Can I use a different cut of steak

Yes, I can use sirloin, ribeye, or even strip steak. I just make sure it’s tender and cut evenly.

Can I make this ahead of time

Yes, I can assemble everything and refrigerate it, then bake it when ready. I may add a little extra milk before baking.

What pasta works best

I prefer elbow macaroni or cavatappi because they hold the sauce well, but any short pasta works.

Can I make it less spicy

I simply skip the jalapeños or use fewer slices.

How do I keep the cheese sauce smooth

I add the cheese slowly over low heat and stir constantly so it stays creamy and doesn’t turn grainy.

Conclusion

I always come back to this Steak Bites Loaded Mac & Cheese when I want something hearty and full of flavor. The creamy pasta, juicy steak, and bold toppings make it a dish that feels both comforting and satisfying every time. It’s flexible, easy to love, and always a hit at the table.

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