Description
This Garlic Butter Steak Mac and Cheese is a comforting and indulgent dish featuring tender, well-seasoned ribeye steak cubes seared to perfection and tossed in a rich garlic butter sauce. Combined with creamy, cheesy elbow macaroni baked to a golden crust, this recipe offers a perfect balance of savory steak and luscious cheese flavors in a hearty casserole.
Ingredients
Scale
Steak and Garlic Butter
- 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
Pasta and Seasoning
- 8 oz elbow macaroni
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Steak: Pat the ribeye cubes very dry with paper towels. Place them in a bowl, drizzle with vegetable oil, sprinkle Cajun seasoning over the meat, and massage to coat the cubes evenly. Set aside to marinate briefly.
- Sear the Steak: Heat a large skillet or cast iron pan over high heat until almost smoking. Place the steak cubes in a single layer without crowding and cook undisturbed for 2-3 minutes until a deep brown crust forms. Quickly flip to sear the other side for about 1-2 minutes. Remove the steak from the pan to a plate to avoid overcooking.
- Make Garlic Butter Sauce: Reduce the heat to medium and add 2 tablespoons of unsalted butter to the pan. Once melted, stir in minced garlic and cook until fragrant, about 1 minute, scraping up the browned bits from the bottom for extra flavor.
- Combine Steak and Garlic Butter: Return the seared steak and any collected juices to the skillet. Toss to coat thoroughly in the garlic butter sauce. Sprinkle chopped fresh parsley over the top, turn off the heat, cover the skillet, and keep warm.
- Prepare Cheese Sauce Base: In a separate saucepan, melt 4 tablespoons of unsalted butter over medium-low heat. Gradually whisk in the all-purpose flour and continue whisking for about 2 minutes until the mixture turns pale and emits a nutty aroma without burning.
- Add Spices and Liquids: Stir in half of the garlic powder and smoked paprika, mixing well. Slowly whisk in the whole milk, ensuring the sauce is smooth with no lumps, then gently whisk in the heavy cream to fully combine.
- Melt Cheese into Sauce: Add half of each shredded cheese—mozzarella, Colby Jack, and sharp cheddar—to the sauce in small handfuls, stirring until each addition melts completely before adding more. Season with salt and freshly ground black pepper to taste.
- Cook Pasta: Cook the elbow macaroni according to package instructions until just al dente. Drain thoroughly but do not rinse to maintain sauce adherence.
- Combine Pasta and Cheese Sauce: Add the drained pasta into the warm cheese sauce and stir well until every piece is evenly coated with the creamy cheese mixture.
- Assemble the Casserole: Preheat the oven to 350°F (175°C). Grease a baking dish and spoon half the macaroni and cheese into it. Layer with the remaining shredded cheese, then top with the rest of the macaroni and cheese. Finish by sprinkling extra mozzarella and cheddar on top for a crispy crust.
- Bake and Broil: Bake the casserole for 20 minutes until bubbling hot. Then, switch the oven to broil and cook for an additional 3-4 minutes, watching closely to avoid burning, until the cheese topping is golden and crisp.
Notes
- Patting the steak dry is crucial to get a good sear and flavorful crust.
- Use a cast iron skillet if possible for even heat distribution and better searing.
- Do not rinse the pasta after cooking to allow the cheese sauce to cling better.
- Adjust spice seasoning according to preference, especially the Cajun seasoning and salt.
- Watch carefully when broiling as cheese can burn quickly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
