Description
A creamy and indulgent mac and cheese dish featuring succulent steak and a spicy pepper jack cheese sauce, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb steak (such as sirloin or flank steak), diced
- 1 cup pepper jack cheese, shredded
- 1 cup milk
- 2 tbsp butter
- 1 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt the butter. Add the diced steak, season it generously with salt and pepper, and cook until browned and edges are slightly crispy. Remove the steak from the skillet and set aside.
- In the same skillet, sprinkle the flour and garlic powder over the residual butter. Stir constantly for about 1 minute until a fragrant roux forms.
- Gradually whisk in the milk, stirring continuously until the mixture thickens into a creamy base, about 3-4 minutes.
- Stir in the shredded pepper jack cheese until it melts completely.
- Fold the cooked macaroni and the seared steak back into the skillet, stirring well to ensure everything is fully coated in the sauce.
- Dish out the mac and cheese into bowls, garnishing with chopped green onions if desired.
Notes
For extra flavor, marinate the steak with your favorite spices before cooking. You can also customize by adding roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg