Garlic Butter Steak Mac (Printable Version)
Seared tender steak cubes in garlic butter with creamy, cheesy baked macaroni. A comforting main dish.
# Ingredients:
→ Steak
01 -
400 g ribeye steak, cubed
02 -
1 tsp Cajun seasoning
03 -
1 tbsp vegetable oil
04 -
2 tbsp unsalted butter
05 -
3 cloves garlic, minced
06 -
2 tbsp fresh flat-leaf parsley, chopped
→ Macaroni and Cheese Sauce
07 -
30 g unsalted butter
08 -
20 g all-purpose flour
09 -
1/2 tsp garlic powder
10 -
1/2 tsp smoked paprika
11 -
240 ml whole milk
12 -
120 ml heavy cream
13 -
100 g mozzarella, freshly shredded
14 -
100 g Colby Jack cheese, freshly shredded
15 -
100 g sharp cheddar cheese, freshly shredded
16 -
220 g elbow macaroni
17 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Pat the ribeye steak dry and cut into bite-sized cubes. Place in a bowl, drizzle with oil, sprinkle Cajun seasoning, and massage to coat evenly. Set aside.
02 -
Heat a large skillet or cast-iron pan over high heat until nearly smoking. Add steak cubes in a single layer. Cook undisturbed for 2-3 minutes to form a deep brown crust. Flip briefly to sear the other side. Remove steak to a plate to prevent overcooking.
03 -
Reduce heat to medium. Add 2 tablespoons butter to the skillet. When melted, stir in minced garlic and cook until fragrant, about one minute. Scrape browned bits from the pan to incorporate flavor.
04 -
Return seared steak and juices to the pan. Toss to coat in garlic butter sauce. Sprinkle chopped parsley over the top. Turn off heat, cover, and keep warm.
05 -
In a separate saucepan over medium-low heat, melt 30 g butter. Whisk in flour gradually and cook, stirring continuously for 2 minutes until mixture is pale and nutty, avoiding browning.
06 -
Whisk in garlic powder and smoked paprika until spices bloom. Slowly add whole milk, whisking to smooth. Stir in heavy cream and combine thoroughly.
07 -
Once sauce is warm and smooth, gradually add half the mozzarella, Colby Jack, and cheddar cheeses, stirring continuously until melted before adding more. Adjust seasoning with salt and pepper to taste.
08 -
Bring salted water to a boil and cook elbow macaroni until just al dente. Drain well and do not rinse.
09 -
Add drained macaroni directly to the cheese sauce, stirring gently to fully coat each piece.
10 -
Preheat oven to 175°C. Grease a baking dish lightly. Spoon half of the mac and cheese into the dish, sprinkle with remaining shredded cheeses, then add the rest of the mac and cheese. Top with extra mozzarella and cheddar for a golden crust.
11 -
Bake for 20 minutes or until bubbly. For a crisp golden top, broil for 3-4 minutes, watching carefully to avoid burning.
# Notes:
01 -
Let the steak rest at room temperature before searing for optimal crust development.
02 -
Shredding cheese fresh ensures a smoother, creamier sauce compared to pre-shredded varieties.
03 -
Broiling at the end produces a restaurant-quality golden crust.
04 -
Store leftovers in an airtight container refrigerated up to three days; reheat gently to retain moisture.