Garlic Butter Steak Mac & Cheese (Print Version)

# Ingredients:

→ For the Steak Bites

01 - 680 g ribeye steak, cut into bite-sized cubes
02 - 2 tablespoons Cajun seasoning
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 4 cloves fresh garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - Salt and freshly ground black pepper, to taste

→ For the Mac & Cheese

08 - 450 g elbow macaroni
09 - 2 tablespoons unsalted butter
10 - 30 g all-purpose flour
11 - 1 teaspoon garlic powder
12 - 1 teaspoon smoked paprika
13 - 240 ml whole milk or evaporated milk
14 - 120 ml heavy cream
15 - 110 g mozzarella cheese, shredded
16 - 110 g Colby Jack cheese, shredded
17 - 110 g sharp cheddar cheese, shredded
18 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Pat ribeye cubes dry with paper towels. Place steak pieces in a bowl, drizzle with olive oil, and sprinkle Cajun seasoning. Massage until thoroughly coated. Set aside.
02 - Heat a large skillet or cast iron pan over high heat until nearly smoking. Arrange steak pieces in a single layer. Sear undisturbed 2–3 minutes for a deep crust. Flip and sear opposite side quickly. Remove steak from pan to prevent overcooking.
03 - Reduce skillet heat to medium. Add 2 tablespoons butter and, when melted, stir in minced garlic. Sauté 1 minute until fragrant, scraping up browned bits.
04 - Return seared steak and juices to skillet. Toss with garlic butter until evenly coated. Scatter chopped parsley over the top. Cover to keep warm and set aside.
05 - Bring a pot of salted water to a boil. Add elbow macaroni and cook just until al dente following package instructions. Drain thoroughly but do not rinse.
06 - In a separate saucepan over medium-low heat, melt 2 tablespoons unsalted butter. Sprinkle in flour gradually, whisking constantly for 2 minutes until fragrant and pale.
07 - Stir in garlic powder and smoked paprika. Pour in milk slowly, whisking continuously until smooth with no lumps. Add heavy cream gently, whisking to incorporate.
08 - With sauce hot but not boiling, stir in half of each cheese a handful at a time. Allow each addition to melt fully before adding more. Season to taste with salt and black pepper.
09 - Add drained macaroni to the warm cheese sauce. Stir until pasta is thoroughly coated and no dry pasta remains.
10 - To bake: Transfer half of mac and cheese to a greased baking dish. Layer with remaining shredded cheeses, then add the rest of the macaroni. Top with extra mozzarella and cheddar. Bake in a 175°C oven for 20 minutes until bubbling. Broil 3–4 minutes for a golden crust, monitoring closely to avoid burning. If serving directly, omit baking and serve immediately with steak bites.

# Notes:

01 - Ribeye offers maximum tenderness and flavour, though sirloin or strip steak are suitable alternatives. Stew meat, cut into cubes, can be used for economy.
02 - For a creative twist, substitute Gouda or fontina for a distinctive cheese profile.
03 - If Cajun seasoning is unavailable, blend smoked paprika, cayenne, garlic powder, and onion powder to taste.
04 - Prepare macaroni and cheese up to the baking stage and refrigerate. Add a splash of milk before reheating or baking to retain creaminess.
05 - A crisp green salad or pickled onions provide balance to this rich main. Roasted vegetables make an excellent side.
06 - For leftovers, gently reheat steak covered in a 150°C oven. Mac and cheese reheats best with added milk, either on the stovetop or in a microwave.

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