Description
Garlic Butter Steak Mac Cheese is a rich and indulgent comfort food combining tender seared sirloin steak pieces with creamy, cheesy macaroni smothered in a garlic butter sauce. This hearty American main course features a blend of sharp cheddar, mozzarella, and Parmesan cheeses enveloped in a luscious milk and cream sauce, enhanced with smoked paprika and fresh parsley for a flavorful finish.
Ingredients
Scale
Macaroni and Cheese
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
Steak
- 1 pound sirloin steak, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper, to season
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the macaroni and set aside.
- Season and Sear the Steak: Pat the sirloin steak pieces dry and season them evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak pieces in a single layer and sear for 2 to 3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
- Prepare the Garlic Butter Sauce: In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make the Roux: Sprinkle the all-purpose flour over the butter and garlic, stirring constantly. Cook for 1 to 2 minutes to eliminate the raw flour taste and form a roux.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Continue to cook and whisk as the sauce thickens and comes to a gentle simmer.
- Melt the Cheeses: Lower the heat and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses. Stir until all the cheese is fully melted and the sauce is creamy and smooth.
- Season the Cheese Sauce: Add salt, black pepper, and smoked paprika to the cheese sauce, stirring well to combine all the flavors.
- Combine Macaroni and Sauce: Add the cooked macaroni to the cheese sauce, stirring until the pasta is well coated.
- Coat Steak in Garlic Butter: In a separate small pan, melt the remaining tablespoon of butter over medium heat. Toss the cooked steak pieces in the garlic butter to coat thoroughly and enhance flavor.
- Assemble and Garnish: Fold the garlic butter steak pieces gently into the mac and cheese, or serve the steak on top of the macaroni. Garnish the dish with chopped fresh parsley before serving for a burst of color and freshness.
Notes
- For extra rich flavor, substitute sirloin with ribeye steak or add a splash of Worcestershire sauce when searing the steak.
- Avoid overcooking the steak to maintain tenderness and juiciness.
- For a crispy cheese crust, broil the finished mac and cheese with additional cheese on top for 2-3 minutes until golden and bubbly.
