Steak Bites Loaded Mac & Cheese
Ultimate comfort food featuring perfectly seared steak bites, creamy three-cheese mac and cheese, crispy bacon, and loaded toppings. Includes both stovetop and oven methods.
Ingredients
- - 1 lb ribeye or sirloin steak cut into 1-inch cubes
- - 1 tablespoon olive oil
- - 1 tablespoon butter
- - 1 teaspoon kosher salt
- - ½ teaspoon black pepper
- - ½ teaspoon smoked paprika
- - ½ teaspoon garlic powder
- - 1 lb elbow macaroni
- - 4 tablespoons butter
- - 4 tablespoons all-purpose flour
- - 4 cups whole milk warm
- - 1 cup heavy cream
- - 1 tablespoon Dijon mustard
- - 4 cups shredded sharp cheddar cheese
- - 1 cup shredded Monterey Jack
- - ½ cup grated Parmesan cheese
- - 6 slices thick-cut bacon cooked and crumbled
- - ½ cup green onions sliced
- - 1-2 jalapeños sliced
Instructions
- Cook pasta al dente according to package directions minus 1 minute. Drain and set aside.
- Cook bacon until crispy, remove and set aside. Season steak cubes with salt, pepper, paprika, and garlic powder.
- Sear steak bites in hot oil and butter 1-2 minutes per side until browned but medium-rare inside. Set aside.
- Make cheese sauce: melt butter, whisk in flour, slowly add warm milk and cream. Add seasonings and cheeses until smooth.
- STOVETOP METHOD: Combine pasta with cheese sauce, fold in steak bites, top with bacon and vegetables. Serve immediately.
- OVEN METHOD: Transfer to buttered baking dish, top with extra cheese and toppings. Bake at 375°F for 15-20 minutes until bubbly.
- Garnish with green onions, jalapeños, and optional BBQ sauce drizzle.
Notes
- Pat steak dry before seasoning for better browning
- Use warm milk to prevent cheese sauce from breaking
- Grate your own cheese for smoothest melting
- Both stovetop and oven methods work perfectly
- Use warm milk to prevent cheese sauce from breaking
- Grate your own cheese for smoothest melting
- Both stovetop and oven methods work perfectly