Description
A hearty and flavorful Steak Mac and Cheese combining tender grilled steak with creamy, cheesy macaroni and a crispy baked cheese crust, perfect for a comforting main course.
Ingredients
Units
Scale
Steak
- 2 favorite steaks
- 3 tbsp cowboy butter rub
- canola oil as needed
- chopped parsley for garnish
Mac & Cheese
- 4 cups macaroni elbows, cooked
- 1.5 cups sharp cheddar, shredded
- 1.5 cups mozzarella cheese, shredded
- 1.5 cups whole milk
- 1/2 cup bacon bits
- 1/2 cup all purpose flour
- 2.5 tbsp unsalted butter
- 1.5 tbsp cowboy butter rub
- 1 tbsp Dijon mustard
Instructions
- Prepare the Steak: Slather your steak in canola oil and generously season with the cowboy butter rub. Preheat your grill to high heat (400°F). Grill each steak for 3 minutes per side or until it reaches an internal temperature of 120°F for medium-rare. Remove from heat and let rest for several minutes before slicing thinly into bite-sized pieces. Keep warm.
- Start the Cheese Sauce: Place a skillet on the grill and melt the unsalted butter over medium heat. Stir in the cowboy butter rub and cook for 1-2 minutes until a paste forms.
- Add Flour and Milk: Gradually whisk in the all-purpose flour to create a roux, then slowly add about 75% of the whole milk in batches, stirring constantly to avoid lumps. Allow the mixture to thicken into a smooth sauce.
- Incorporate Mustard and Cheese: Stir in the Dijon mustard, then add the shredded sharp cheddar and mozzarella cheeses. Continue stirring until the cheese is fully melted and the sauce is smooth. If needed, thin the sauce with the remaining milk to reach desired consistency.
- Combine Macaroni and Cheese Sauce: In another skillet, combine the cooked macaroni with two-thirds of the cheese sauce. Mix thoroughly to ensure all pasta is coated.
- Assemble Dish: Top the macaroni mixture with the sliced steak pieces and bacon bits. Smother the top with the remaining shredded cheese and cheese sauce for a creamy finish.
- Bake to Finish: Transfer the skillet or an oven-safe dish to a preheated oven at 400°F. Bake for 10 minutes to develop a golden, crispy cheese crust.
- Garnish and Serve: Remove from oven, sprinkle with chopped parsley as garnish, and serve immediately while hot and flavorful.
Notes
- Use medium-rare steak for best tenderness; adjust grill time for preferred doneness.
- Whole milk is recommended for creaminess; substitute with 2% milk for a lighter sauce.
- Ensure mac and cheese sauce is smooth by adding milk gradually and stirring constantly.
- Resting the steak before slicing helps retain juices and flavor.
- Baking at high heat creates a delicious golden crust on top; do not skip this step.
- Canola oil is used for grilling to prevent sticking and enhance flavor without overpowering the steak.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
