Hey there, my friend 👋. Let me tell you, this steak and cheddar mac and cheese is what comfort food dreams are made of. We’re talking about tender, juicy steak mixed with creamy, cheesy macaroni. It’s a meal that makes you close your eyes after the first bite.
And guess what? You don’t need a fancy steakhouse to enjoy this. With my simple steps, you’ll be serving up a restaurant-quality dish right in your kitchen.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot (for boiling the pasta)
- Strainer (to drain the pasta)
- Large skillet (for cooking the steak)
- Wooden spoon (for stirring)
- Whisk (for making the cheese sauce)
- Cutting board (for slicing the steak)
- Sharp knife (for cutting the steak)
- Measuring cups and spoons
Important Info
- Servings: 4 bowls of creamy mac and cheese with steak
- Estimated Cost to make this recipe: Around $20-$25, depending on the quality of steak you buy
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Calories per serving: Around 750 calories
- Cook method: Stovetop
- Season: All seasons (because who doesn’t love mac and cheese any time of the year?)
- Course: Main Course
- Cuisine: American
- Diets: Not suitable for vegan, vegetarian, or low-fat diets
How to Make Steak and Cheddar Mac and Cheese
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 8 oz elbow macaroni
- 1 tbsp butter
- 1 lb steak (ribeye, sirloin, or NY strip)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp olive oil
- 2 tbsp butter (for cheese sauce)
- 2 tbsp flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1/2 tsp mustard powder
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for a little heat)
- 1/2 cup heavy cream
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Elbow macaroni | Shell pasta, penne, or fusilli |
| Whole milk | Half-and-half or evaporated milk |
| Cheddar cheese | Gouda, Colby Jack, or Monterey Jack |
| Olive oil | Vegetable oil or avocado oil |
| Ribeye steak | Sirloin, filet mignon, or NY strip |
Instructions
- Cook the pasta: Boil water in a large pot and cook the macaroni according to the package instructions. Drain and set aside.
- Prepare the steak: Pat the steak dry with a paper towel. Season both sides with salt, black pepper, garlic powder, and onion powder.
- Cook the steak: Heat olive oil in a skillet over medium-high heat. Add the steak and sear for 3-4 minutes per side (for medium-rare). Adjust time if you prefer it more or less cooked.
- Rest the steak: Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips.
- Make the cheese sauce: In the same skillet, melt 2 tbsp butter. Add flour and whisk for 1 minute until golden brown. Slowly pour in the milk while whisking to prevent lumps.
- Add the cheese: Once the sauce starts to thicken, reduce heat to low. Stir in cheddar cheese, mustard powder, smoked paprika, cayenne (if using), and heavy cream. Stir until smooth and creamy.
- Combine everything: Add the cooked pasta to the cheese sauce and mix until fully coated.
- Add the steak: Gently fold in the sliced steak, making sure every bite gets a piece.
- Serve immediately: Serve warm and enjoy!
Helpful Tips
- Use freshly shredded cheese – Pre-packaged cheese doesn’t melt as smoothly.
- Let the steak rest – This keeps it juicy and prevents dryness.
- Don’t overcook the pasta – A slightly firm texture (al dente) is best.
- Adjust seasoning – Taste the cheese sauce before adding the pasta. You can always add more salt or spice.
- For a crispy topping – Add breadcrumbs and broil for 2-3 minutes.
What to Serve with Steak and Cheddar Mac and Cheese
You can enjoy this dish on its own, but if you want to serve it with something, here are some great options:
- Garlic bread – Perfect for soaking up the extra cheese sauce.
- Steamed veggies – Broccoli or asparagus add a fresh balance.
- Side salad – A simple Caesar or garden salad works well.
How Do You Serve the Recipe?
Serve this mac and cheese hot in bowls or plates. A sprinkle of extra cheddar cheese on top makes it even better. If you want a fancy presentation, add fresh parsley for color.
Where Do You Serve This Recipe the Most?
This dish is perfect for:
- Family dinners – It’s quick and filling.
- Game nights – A guaranteed crowd-pleaser.
- Potlucks – Everyone will ask you for the recipe.
- Comfort food cravings – Because sometimes, you just need something cheesy and meaty.
Storage
Short-Term Storage (Room Temperature)
- If you’re eating it within 2 hours, keep it covered at room temperature.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of milk to bring back the creaminess.
Freezing
- Freeze in a sealed container for up to 2 months.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cheese?
Yes, you can swap cheddar for gouda, Monterey Jack, or Colby Jack. Just make sure it melts well.
What’s the best steak for this recipe?
Ribeye is my top choice because it’s juicy and flavorful, but sirloin and filet mignon also work well.
Can I make this ahead of time?
You can prepare everything ahead, but mac and cheese is best served fresh. If reheating, add a little milk to keep it creamy.
Can I use pre-cooked steak?
Yes, but fresh-cooked steak gives the best texture. If using pre-cooked steak, warm it slightly before adding it to the mac and cheese.
Is this recipe kid-friendly?
Absolutely! Kids love mac and cheese, and if they enjoy steak, this will be a hit. You can leave out the cayenne to keep it mild.
Meta Description
This steak and cheddar mac and cheese recipe is the ultimate comfort food. Creamy, cheesy pasta mixed with juicy steak—perfect for any meal.