Garlic Butter Steak Mac Cheese (Printable Version)

Tender steak cubes in garlic butter paired with melty three-cheese macaroni baked to a crisp top.

# Everything You’ll Need:

→ Steak Bites

01 - 1 lb ribeye steak, well-marbled, cut into bite-sized cubes
02 - 1 tbsp vegetable oil
03 - 1 tbsp Cajun seasoning (low salt preferred)
04 - 2 tbsp unsalted butter
05 - 4 cloves garlic, minced
06 - 2 tbsp fresh flat-leaf parsley, chopped

→ Macaroni and Cheese

07 - 4 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 1/2 tsp garlic powder
10 - 1/2 tsp smoked paprika
11 - 1 1/2 cups whole milk
12 - 1/2 cup heavy cream
13 - 1 cup shredded mozzarella cheese
14 - 1 cup shredded Colby Jack cheese
15 - 1 cup shredded sharp cheddar cheese
16 - 8 oz elbow macaroni
17 - Salt, to taste
18 - Freshly ground black pepper, to taste

# Steps to Cook:

01 - 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.
02 - 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 deep brown crust forms. Flip quickly, sear the other side, then remove steak to a plate to avoid overcooking.
03 - 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.
04 - Return seared steak and juices to skillet. Toss in garlic butter sauce to coat completely. Sprinkle chopped parsley on top, turn off heat, cover, and keep warm.
05 - In a separate saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in flour gradually and cook, whisking continuously for 2 minutes until mixture is pale and nutty in aroma, avoiding burning.
06 - 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.
07 - 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.
08 - Cook elbow macaroni according to package instructions until just al dente. Drain thoroughly but do not rinse.
09 - Add drained pasta into the warm cheese sauce and stir until every piece is evenly coated.
10 - 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.
11 - 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.

# Extra Suggestions:

01 - Allow steak to reach room temperature before searing for optimal crust and tenderness.
02 - Shredding your own cheese ensures a smoother melting texture compared to pre-shredded varieties.
03 - Broiling at the end creates a restaurant-quality crispy cheese topping.
04 - Reheat leftovers gently covered in a 300°F oven to maintain steak tenderness and creamy sauce.

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