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–+ servings
Total Time :1 hour
Servings: 6

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 9x13-inch/23x33-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.