Description

This dish presents a comforting yet elevated macaroni and cheese, featuring tender, seared steak pieces nestled within a creamy, subtly spiced Pepper Jack queso sauce. Al dente elbow macaroni provides a satisfying base, complemented by vibrant diced red bell peppers and a fresh herb garnish. The rich, cheesy sauce offers a gentle warmth, balancing the savory notes of the steak and the slight crunch of the peppers, creating a harmonious and hearty meal.

Ingredients

Scale

1 pound elbow macaroni
1 tablespoon olive oil
1 pound sirloin or flank steak, cut into 1-inch cubes
1 medium red bell pepper, diced
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
8 ounces Pepper Jack cheese, freshly shredded
4 ounces sharp cheddar cheese, freshly shredded
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1/4 cup fresh parsley or cilantro, chopped, for garnish

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Instructions

Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
Sear the steak: While the pasta cooks, season the steak cubes generously with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the steak in a single layer, working in batches if necessary to avoid overcrowding, and sear for 2-3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
Sauté aromatics: In the same skillet, reduce heat to medium. Add the diced red bell pepper and sauté for 3-4 minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
Prepare the queso sauce: Push the bell pepper and garlic to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. Gradually whisk in the milk until smooth, ensuring no lumps remain. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken.
Melt the cheese: Remove the skillet from the heat. Stir in the shredded Pepper Jack cheese and sharp cheddar cheese until completely melted and the sauce is smooth and creamy. Season the sauce with smoked paprika, salt, and black pepper to taste.
Combine and serve: Add the cooked macaroni, seared steak, and sautéed bell pepper and garlic back into the cheese sauce. Stir gently to combine all ingredients thoroughly. Serve immediately, garnished with fresh chopped parsley or cilantro.

Notes

For the creamiest sauce, always shred your own cheese from a block, as pre-shredded cheeses can contain anti-caking agents that affect texture.

Do not overcook the steak; remove it from the pan when it reaches your preferred level of doneness to ensure tenderness.

If the sauce becomes too thick while serving, you can thin it with a splash of warm milk or reserved pasta water.

Adjust the spice level by adding a pinch of cayenne pepper to the cheese sauce if you prefer more heat.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 780 kcal
Fat: 38g
Carbohydrates: 65g
Protein: 48g