Description
A hearty and flavorful Steak Mac and Cheese recipe combining tender grilled steak slices with creamy, cheesy macaroni, enhanced by bacon bits and a rich Cowboy Butter Rub for a comforting meal perfect for any occasion.
Ingredients
Units
Scale
Steak
- 2 favorite steaks
- 3 tbsp Cowboy Butter Rub
- Canola oil as needed
- Chopped parsley for garnish
Mac & Cheese
- 4 cups elbow macaroni, 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 steaks in canola oil and generously season both sides with the Cowboy Butter Rub to ensure full flavor.
- Grill the Steak: Preheat your grill to high heat at 400F. Place the steaks on the grill and cook for 3 minutes on each side, aiming to reach an internal temperature of 120F for medium rare. Remove from the grill and let them rest for a few minutes.
- Slice the Steak: Once rested, slice the steaks thinly into bite-sized pieces. Set these aside and keep warm for later assembling.
- Make the Cheese Sauce: Place a skillet on the grill or stovetop. Melt the unsalted butter over medium heat and stir in the Cowboy Butter Rub. Mix for 1 to 2 minutes until it forms a thick paste.
- Add Flour and Milk: Gradually whisk in the all-purpose flour to create a roux. Slowly add about 75% of the whole milk in batches, whisking continuously to avoid lumps and let the sauce thicken to a creamy consistency.
- Incorporate Mustard and Cheese: Stir in the Dijon mustard for a tangy depth. Add the shredded cheddar and mozzarella cheeses gradually, stirring until fully melted and smooth. Thin the sauce with the remaining milk if necessary.
- Combine Macaroni and Cheese Sauce: In another skillet or large mixing bowl, add the cooked macaroni and about two-thirds of the cheese sauce. Mix well until the pasta is evenly coated.
- Layer the Dish: Transfer the cheesy macaroni to an oven-safe dish. Top with the chopped steak pieces and bacon bits. Smother with the remaining cheese sauce and extra shredded cheese for a rich topping.
- Bake for Crust: Place the assembled dish in an oven preheated to 400F for 10 minutes, allowing the top to develop a golden crust and the flavors to meld.
- Garnish and Serve: Remove from the oven, sprinkle chopped parsley over the top for a fresh finish, then serve immediately and enjoy your delicious Steak Mac and Cheese.
Notes
- Use medium-rare steaks for the juiciest and most tender bite-sized pieces.
- If you don’t have Cowboy Butter Rub, substitute with a mix of smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Ensure to whisk the milk in gradually to prevent lumps in the cheese sauce.
- Leftover mac and cheese can be reheated covered with foil to maintain moisture.
- For extra smoky flavor, consider adding a dash of smoked paprika to the cheese sauce.
- You can substitute whole milk with 2% milk for a slightly lighter sauce but whole milk gives optimum creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
