Garlic-Herb Steak with Mac and Cheese
- Large mixing bowl
- Chef's knife
- Kitchen scale
- Large pot
- Colander
- Medium saucepan
- 9×13-inch/23×33-centimeter baking dish
- Cast iron skillet
INGREDIENTS
- 1.5 pounds/680 grams sirloin, ribeye, or strip steak, cut into 1-inch/2.5 cm cubes
- 2 tablespoons olive oil, plus 1 tablespoon olive oil for searing
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon steak seasoning blend
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
Mac and Cheese:
- 1 pound/450 grams elbow macaroni
- 1 tablespoon natural chicken bouillon powder
- 4 ounces/110 grams unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 3 cups sharp cheddar cheese, shredded (2 cups for sauce, 1 for topping)
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon paprika
INSTRUCTIONS
- Heat oven to 375°F/190°C. Toss steak with 2 tablespoons olive oil, salt, pepper, garlic powder, steak seasoning, Italian seasoning, and paprika. Refrigerate for 15 minutes.
- Bring a large pot of water to a boil. Stir in bouillon, add macaroni, and cook until al dente. Drain.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Slowly whisk in milk until smooth and thickened, 4 to 6 minutes. Stir in 2 cups cheddar and the mozzarella. Season with garlic powder, seasoned salt, and paprika.
- Stir pasta into sauce and transfer to a 9×13-inch/23×33-centimeter baking dish. Sprinkle it with remaining cheddar. Bake for 20 minutes, until golden.
- Heat a cast-iron skillet over medium-high. Add 1 tablespoon of olive oil. Sear steak in batches, 2 to 3 minutes per side, until browned. Rest 2 minutes.
- Top baked mac and cheese with steak bites and serve hot.
FAQ
How can I make steak with mac and cheese ahead of time?
Prepare the macaroni and cheese portion up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, bake until hot and bubbling, which may take 10 to 15 minutes longer than the original recipe suggests. The steak should always be cooked fresh for the best flavor and texture, since reheating seared steak can make it dry. You can, however, marinate the steak a day in advance, which improves its flavor.
What drinks pair best with this dish?
Red wines like Cabernet Sauvignon, Malbec, or Syrah complement the beef while standing up to the cheesy sauce. For white wine, Chardonnay with some oak works well. Beer lovers can choose a crisp lager, IPA, or stout depending on preference. Non-alcoholic options include sparkling water with lemon, iced tea, or a tart cranberry spritzer.
What is the best cut to use for steak with mac and cheese?
The best cuts for steak with mac and cheese are tender cuts that cook quickly over high heat. Ribeye, sirloin, and strip steak all work well, as they balance tenderness with strong beefy flavor. Filet mignon can also be used for a leaner option, though it is more expensive. Avoid tougher cuts like chuck or brisket since they require long, slow cooking. Bite-size cubes of a well-marbled steak will sear beautifully in a skillet and complement the creamy macaroni and cheese.
Can I make this recipe using different cheeses?
Sharp cheddar provides classic flavor, but mixing in Gruyère, Monterey Jack, Fontina, or Gouda can add depth and creaminess. Blue cheese crumbles stirred into the sauce or sprinkled on top will give a bold flavor that pairs especially well with the steak. Mozzarella melts beautifully for extra stretch. Combining at least two different cheeses gives better balance and a more interesting flavor profile than using cheddar alone.
Can I make this dish without baking the pasta?
Cook the pasta, prepare the cheese sauce, and combine them directly in the pot, adding extra cheese for creaminess. While the baked version creates a golden crust, the stovetop method saves time and delivers a creamier texture. Prepare the steak separately in a skillet and serve it over the macaroni. This method is ideal if you want the dish ready in under 40 minutes.
How do I prevent the cheese sauce from becoming grainy?
Whisk the flour and butter thoroughly before adding milk, and gradually incorporate the milk so the roux stays smooth. Always cook the sauce over medium heat, since high heat can cause cheese proteins to separate. Add shredded cheese off the heat, stirring until it melts evenly. Using high-quality blocks of cheese that you shred yourself, instead of pre-shredded cheese with anti-caking agents, makes a noticeable difference in achieving a silky sauce.
How can I reheat leftover steak with mac and cheese?
Transfer leftovers to an oven-safe dish, cover with foil, and warm in a 350°F/175°C oven until heated through, about 20 minutes. For best results, remove the steak pieces and reheat them separately to avoid overcooking. A splash of milk stirred into the macaroni before reheating helps restore creaminess. The microwave works in a pinch, but use 50% power and stir halfway to prevent the sauce from breaking. Reheating gently keeps the texture smooth.
How can I lighten up this dish without losing flavor?
Use whole wheat or chickpea pasta for added nutrition and fiber. Replace some of the butter with olive oil and use reduced-fat milk instead of whole milk. You can also swap half the cheese with lower-fat cheese or use stronger-flavored cheeses in smaller amounts for impact. Adding sautéed spinach, roasted broccoli, or mushrooms into the pasta will bulk up the dish and balance richness, while still letting the steak shine as the centerpiece.
What can I serve with steak with mac and cheese?
A crisp green salad with vinaigrette cuts through the creaminess. Roasted vegetables such as asparagus, Brussels sprouts, or green beans add texture and balance. Pickled vegetables or a simple tomato salad bring acidity to the plate. Garlic bread can round out the meal if you want something heartier, though it’s not essential. The key is to pair with sides that contrast the richness rather than add more heaviness.
Can I make this dish gluten-free?
Use gluten-free elbow pasta made from rice, corn, or chickpeas. Replace all-purpose flour in the roux with a gluten-free blend or cornstarch to thicken the sauce. Most cheeses are naturally gluten-free, but always check labels for additives. The steak portion requires no modification since it is naturally gluten-free.
