Description
A rich and indulgent mac and cheese loaded with juicy seared steak bites, crispy beef, and a creamy three-cheese sauce. Finished with bold toppings for the ultimate comfort meal.
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
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, rinse lightly with cool water, toss with a little oil, and set aside.
- Cook smoked beef strips in a skillet until crispy. Transfer to a paper towel-lined plate and crumble once cooled.
- Pat steak cubes dry and season with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil and butter in a skillet over medium-high heat. Sear steak bites for 1 to 2 minutes per side until browned. Remove and set aside.
- In a large saucepan, melt butter and whisk in flour. Cook until lightly golden.
- Slowly whisk in warm milk and cream, stirring until thickened. Add Dijon mustard and seasonings.
- Reduce heat and gradually stir in cheddar, Monterey Jack (or mozzarella), and Parmesan until smooth.
- Add cooked pasta and mix until fully coated. Gently fold in steak bites.
- Serve warm topped with crispy beef, green onions, jalapeños, extra cheese, and BBQ sauce. Optional: bake briefly until bubbly and golden.
Notes
Substitute chicken for steak for a lighter option.
Add vegetables like mushrooms or spinach for extra flavor.
Adjust spice by reducing or omitting jalapeños.
Use smoked cheese for a deeper flavor profile.
Store leftovers in the refrigerator for up to 3 days.
Reheat with a splash of milk to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 145 mg
