Simple Beer Mac and Cheese with Savory Steak Bites
A comforting dish that perfectly marries creamy cheese and tender steak, ideal for weeknight dinners or family gatherings.
Equipment
- Large Pot
- Skillet
- Baking Dish
Ingredients
Pasta
- 2 cups Elbow Macaroni Uncooked, yields about 4 servings once cooked.
Cheese
- 2 cups Shredded Cheese Combination of sharp cheddar and mozzarella.
Steak
- 1 pound Tender Cut of Beef Sirloin or ribeye, cut into bite-sized pieces.
Sauce Base
- 4 tablespoons Unsalted Butter For the roux.
- 1/4 cup All-Purpose Flour To thicken the cheese sauce.
- 2 cups Whole Milk For creamy consistency.
Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
Topping
- 1/2 cup Seasoned Breadcrumbs For a crunchy topping.
Instructions
- 1. Cook the macaroni in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- 2. In a skillet, heat oil and season steak with salt and pepper. Sear for 3-4 minutes until browned. Remove and set aside.
- 3. In the same skillet, melt butter and stir in flour to create a roux. Cook until golden brown.
- 4. Gradually whisk in milk until thickened, about 4-5 minutes.
- 5. Stir in shredded cheese until melted and smooth. Season with salt, pepper, and garlic powder.
- 6. Add macaroni and steak to the cheese sauce, mixing well.
- 7. For a crispy topping, transfer to a greased baking dish, sprinkle breadcrumbs, and drizzle with olive oil. Bake at 350°F for 15-20 minutes.
- 8. Let cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess.