Description
This Garlic Butter Steak Mac and Cheese is a decadent, hearty dish that combines tender, juicy ribeye steak with a creamy, flavorful cheese sauce. Infused with garlic and Cajun spices, and baked to perfection with a crispy cheesy crust, this comfort food favorite is perfect for family dinners or special occasions.
Ingredients
Scale
Steak and Seasoning
- 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
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 Finishing
- 8 oz elbow macaroni
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare and Season Steak: Pat the ribeye steak cubes very dry with paper towels to ensure a good sear. Place them in a bowl, drizzle with vegetable oil, sprinkle with Cajun seasoning, and massage well to coat all pieces evenly. Set aside to marinate briefly.
- 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 and cook undisturbed for 2-3 minutes to develop a deep brown crust. Quickly flip and sear the other side, then remove the steak to a plate to prevent overcooking.
- Make Garlic Butter Sauce: Reduce 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 pan to enhance flavor.
- Combine Steak with Garlic Butter: Return the seared steak and any juices to the skillet. Toss everything in the garlic butter to coat well. Sprinkle chopped parsley on top, then turn off the heat. Cover the pan and keep warm while preparing the mac and cheese sauce.
- Prepare Roux for Cheese Sauce: In a separate saucepan, melt 4 tablespoons of butter over medium-low heat. Gradually whisk in the all-purpose flour and cook continuously for 2 minutes until the mixture is pale and smells nutty, being careful not to burn it.
- Add Spices and Dairy: Stir in half of the garlic powder and smoked paprika into the roux. Slowly whisk in whole milk until the sauce is smooth with no lumps. Gently whisk in the heavy cream to combine evenly.
- Melt Cheese Into Sauce: Add half of each shredded mozzarella, Colby Jack, and sharp cheddar cheese in small handfuls, stirring well until fully melted before adding more cheese. 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 preserve starch for better sauce adhesion.
- Combine Pasta and Cheese Sauce: Add the drained pasta into the warm cheese sauce and stir gently until every piece of macaroni is evenly coated with creamy cheese.
- Assemble for Baking: Preheat the oven to 350°F (175°C). Grease a baking dish, then spoon half of the macaroni and cheese mixture into it. Layer with the remaining shredded cheese, then spread the remaining macaroni and cheese on top. Finish by sprinkling extra mozzarella and cheddar on the surface for a crispy crust.
- Bake and Broil: Bake the assembled dish for 20 minutes until bubbly and heated through. Switch the oven to broil and cook for an additional 3-4 minutes until the cheese topping is golden brown and crisp. Watch carefully to prevent burning. Remove from oven and let cool slightly before serving.
Notes
- Use freshly shredded cheese for the best melting quality and flavor.
- Patting the steak dry is essential to get a nice sear.
- Do not rinse the macaroni after draining to help the sauce cling better.
- Adjust the Cajun seasoning quantity based on your preferred spice level.
- Broiling at the end creates a wonderful crispy cheese crust—keep a close eye to avoid burning.
- This dish is best served immediately for optimal creaminess and texture.
