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Garlic butter steak mac and cheese is the kind of hearty comfort dish you make when only the best will do—rich steak bites glazed in garlicky butter meet creamy, ultra cheesy macaroni with a crispy bubbling top. Perfect for a cozy Sunday or when you need a little extra indulgence, this recipe always disappears fast in our house. The blend of Cajun spice, buttery steak, and layers of gooey cheese hits every craving.
I made this for a school night when we were short on time and my family could not stop going back for seconds. The buttery herb coated steak with melty cheese pasta is unforgettable.
Ingredients
- Ribeye steak: brings richness and tenderness Cubed for quick cooking Look for well marbled cuts
- Cajun seasoning: adds savory flavor and a little spice Choose a blend without too much salt for better control
- Butter: makes the sauce velvety and smooth Use real unsalted butter for the best flavor
- Fresh garlic: provides aroma and sharp bite Peel and mince just before using for strong flavor
- Fresh parsley: freshens up the final steak bites If possible use flat leaf parsley for better texture
- Butter: forms the roux base for the mac and cheese Use good quality for creamier results
- All purpose flour: thickens the sauce Make sure it is fresh to avoid lumps
- Garlic powder and smoked paprika: add depth to the cheese sauce Smoked paprika gives a hint of smokiness opt for Spanish smoked paprika if you can find it
- Whole milk or evaporated milk and heavy cream: combine for ultra creamy texture Use freshly opened dairy for best results
- Mozzarella: for melt and creaminess Freshly shred for smoothest sauce
- Colby jack and sharp cheddar: deliver bold cheesy flavor Use high quality blocks and shred yourself for best melt
- Macaroni: holds the sauce well other short pasta shapes work too Cook just until al dente
- Salt and black pepper: tie everything together Season to your taste using freshly ground pepper
Step by Step Instructions
- Prepare the Steak Bites:
- Pat the steak very dry with paper towels then cut into bite sized cubes and place in a bowl. Drizzle with a little oil and add Cajun seasoning. Massage to coat every piece and set aside while you start the sauce.
- Sear the Steak:
- Heat a large skillet or cast iron pan over high heat until nearly smoking. Add the steak cubes in a single layer. Cook undisturbed for about two to three minutes so a deep brown crust forms. Flip and sear the other side quickly. Remove to a plate so they do not overcook.
- Make Garlic Butter Sauce:
- Reduce heat to medium and add butter to the same pan. When mostly melted, stir in minced garlic and cook till fragrant, about one minute. Scrape up any brown bits from the bottom for extra flavor.
- Finish Steak Bites:
- Return the seared steak and juices to the skillet. Toss them in the garlic butter sauce until fully coated. Sprinkle over chopped parsley for freshness. Turn off heat and cover to keep warm.
- Make Cheese Sauce:
- In a separate saucepan, melt butter on medium low. Whisk in flour gradually and cook, whisking for two minutes, until the mixture smells nutty and turns pale. Watch closely to avoid burning.
- Season and Add Dairy:
- Stir in half the garlic powder and smoked paprika. Whisk to combine so the spices bloom. Slowly whisk in whole milk until smooth. Pour in heavy cream and whisk until blended.
- Melt the Cheese:
- Once the sauce is warm and smooth, add half of each shredded cheese a little at a time. Stir until melted fully before adding more so the sauce stays silky. Taste and adjust salt and pepper.
- Finish the Macaroni:
- Cook the pasta just until al dente, then drain but do not rinse. Add the pasta straight to the cheese sauce and mix until every piece is coated.
- Assemble and Bake:
- Spoon half the mac and cheese into a greased baking dish. Sprinkle on the remaining shredded cheese, then add the rest of the mac and cheese. Top with extra mozzarella and cheddar for a dramatic cheesy crust.
- Bake and Broil:
- Bake in a preheated 350F oven for twenty minutes or until bubbling. For a crispy browned top, broil three to four minutes until golden. Watch it closely to avoid burning.
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Sharp cheddar is the standout ingredient for me. That unbeatable tang binds the whole dish together. My sister always asks for extra cheddar on top, and it started a family tradition where we all sneak a little cheese before it bakes.
Storage Tips
Store leftovers in a sealed container in the fridge for up to three days. The steak stays tender if you gently reheat it in the oven at 300F covered so it does not dry out. For microwaving the mac and cheese add a splash of milk to restore a creamy texture.
Ingredient Substitutions
If ribeye is not available try sirloin strip steak or even cubed stew meat. Both work well and keep it affordable. You can use gouda or fontina as a cheese substitute for a new twist since both melt beautifully. For Cajun seasoning, mix smoked paprika plus a bit of cayenne garlic powder and onion powder for a homemade version.
Serving Suggestions
This recipe is a full meal on its own but it pairs so well with a crisp green salad and tangy vinaigrette. Roasted broccoli or a quick side of pickled onions makes the meal pop with color and a little zing that cuts through the rich cheese.
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Cultural and Historical Context
Mac and cheese is a time honored dish that comes from both southern and colonial American kitchens. Steak bites carry a little steakhouse flair often found in classic American and French inspired dishes. This recipe brings those traditions together with garlic herb butter and the cheesy nostalgia everyone loves.
Recipe FAQs
- → How do you keep steak bites tender and juicy?
Use well-marbled ribeye cut into even cubes and sear them quickly over high heat. Let the meat rest after cooking to retain moisture and tenderness.
- → What cheeses create the best melt in this dish?
A mixture of mozzarella, colby jack, and sharp cheddar delivers a creamy texture with bold, balanced flavor and smooth melting consistency.
- → Can other pasta shapes be used instead of macaroni?
Yes, small shapes like shells or penne also hold cheese sauce well and work wonderfully as substitutes for macaroni.
- → How to achieve a crispy cheese topping?
Sprinkle extra shredded cheese on top and finish the dish under the broiler for a few minutes until it forms a golden, crispy crust. Watch closely to avoid burning.
- → Is it possible to prepare the dish in advance?
Assemble the components ahead of time and refrigerate. Bake just before serving, adding a splash of milk when reheating to preserve creamy texture.
- → What pairs well as sides for this meal?
A crisp green salad, roasted vegetables, or garlic bread complement the rich flavors and make a balanced dinner.