Description
A delicious and comforting dish featuring steak bites tossed in garlic butter combined with creamy mac and cheese.
Ingredients
Scale
- 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
- 4 tbsp unsalted butter (for mac and cheese)
- 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
- 8 oz elbow macaroni
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pat ribeye cubes very dry with paper towels. Place in a bowl, drizzle with vegetable oil, sprinkle Cajun seasoning, and massage to coat evenly. Set aside.
- Heat a large skillet or cast iron pan over high heat until almost smoking. Add steak cubes in a single layer and cook undisturbed for 2-3 minutes until a deep brown crust forms. Flip quickly, sear the other side, then remove steak to a plate to avoid overcooking.
- Reduce heat to medium and add 2 tablespoons unsalted butter to the pan. Once melted, stir in minced garlic and cook until fragrant, about 1 minute, scraping up browned bits for flavor.
- Return seared steak and juices to the skillet. Toss in garlic butter sauce to coat completely. Sprinkle chopped parsley on top, turn off heat, cover, and keep warm.
- In a separate saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in flour gradually and cook, whisking continuously for 2 minutes until the mixture is pale and nutty in aroma, avoiding burning.
- Stir in half of the garlic powder and smoked paprika, mixing well. Slowly whisk in whole milk until the sauce is smooth with no lumps. Gently whisk in heavy cream to combine.
- Add half of each shredded mozzarella, Colby Jack, and sharp cheddar by small handfuls, stirring until fully melted before adding more. Adjust salt and freshly ground black pepper to taste.
- Cook elbow macaroni according to package instructions until just al dente. Drain thoroughly but do not rinse.
- Add drained pasta into the warm cheese sauce and stir until every piece is evenly coated.
- Preheat oven to 350°F. Spoon half the macaroni and cheese into a greased baking dish, layer with remaining shredded cheese, then top with remaining macaroni and cheese. Finish with extra mozzarella and cheddar for a crispy crust.
- Bake for 20 minutes until bubbling. Turn oven to broil and cook for 3-4 minutes more until cheese is golden and crisp. Watch carefully to prevent burning.
Notes
- For a lower sodium version, use low-salt Cajun seasoning and adjust salt in the cheese sauce.
- Feel free to add more herbs or spices to the cheese sauce for additional flavor.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 690
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg