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Steak Mac and Cheese Recipe

ByMadison
Jump to Recipe· 4.8 from 30 reviews

Let me tell you, this Steak Mac and Cheese Recipe is an absolute game-changer for anyone who loves a hearty, comforting meal with a bit of gourmet flair. It’s not just your average mac and cheese—it’s loaded with tender, flavorful steak and a rich, creamy cheese sauce that makes every bite totally crave-worthy. I usually whip this up when I want something satisfying but easy enough to share with friends or family without hours in the kitchen.

What makes this Steak Mac and Cheese Recipe really stand out is how the bold cowboy butter rub blends with the creamy mac and cheese to create an unforgettable combo. Whether you’re having a casual dinner or surprising guests with something special, this dish hits that sweet spot between cozy and impressive. I’m so excited to share my step-by-step tips so you can get perfect results every single time!

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Why This Recipe Works

  • Bold Flavor Fusion: The cowboy butter rub gives the steak and cheese sauce a smoky, savory punch that elevates classic mac and cheese.
  • Perfectly Tender Steak: Grilling the steak quickly to medium-rare keeps it tender and juicy so it complements, not overpowers, the creamy pasta.
  • Creamy, Melty Cheese Sauce: Using a blend of sharp cheddar and mozzarella creates a smooth, ooey-gooey texture that coats every macaroni elbow beautifully.
  • Crunchy Topped Crust: Baking it all briefly in the oven gives you that perfect crusty top while keeping the inside silky and cheesy.
A close-up of a black cast iron skillet filled with a baked dish that has a top layer of golden melted cheese with browned spots, scattered chunks of browned meat, and sprinkled green herbs, held by a person wearing black oven mitts, with a soft fire burning in the blurred background. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Steak Mac and Cheese Recipe serves a purpose to balance texture and flavor—whether you’re aiming for creaminess, tenderness, or that irresistible finishing touch. Shopping for quality steak and fresh cheeses really pays off, so keep an eye out for the best cuts and sharp cheddar you can find.

  • Steak: Choose your favorite steak cuts; I prefer ribeye or sirloin for their flavor and tenderness when cooked quickly.
  • Cowboy Butter Rub: This seasoning blend is a game-changer, packing flavor into both steak and cheese sauce.
  • Canola Oil: A neutral oil perfect for coating steak before grilling to help the seasoning stick and avoid flare-ups.
  • Macaroni Elbows: Classic pasta shape that holds onto the creamy sauce perfectly.
  • Sharp Cheddar Cheese: Adds a tangy, rich flavor that’s essential for that authentic mac and cheese taste.
  • Mozzarella Cheese: Brings meltiness and stretch to the cheese sauce, balancing the sharp cheddar.
  • Whole Milk: Keeps the sauce creamy and smooth without thinning it out too much.
  • Bacon Bits: Adds a smoky crunch and depth, elevating every bite.
  • All Purpose Flour: Helps thicken the cheese sauce into a perfect creamy consistency.
  • Unsalted Butter: The base for the roux to make your cheese sauce luscious.
  • Dijon Mustard: A subtle touch of tang that jazzes up the cheese flavor without overpowering it.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this Steak Mac and Cheese Recipe is how forgiving and flexible it is. I often vary the cheeses or swap in different rubs to bring a new twist. Don’t be afraid to experiment based on your preferences or what you have on hand—it’ll still end up absolutely delicious!

  • Variation: I once added a pinch of smoked paprika to the cheese sauce, which kicked the smoky factor up a notch—totally worth trying if you like a little heat.
  • Dietary Modification: For a lighter version, use reduced-fat cheese and milk, and skip the bacon bits or substitute with turkey bacon.
  • Seasonal Twist: Toss in sautéed mushrooms or spinach for a seasonal veggie boost.

Step-by-Step: How I Make Steak Mac and Cheese Recipe

Step 1: Season and Grill the Steak

Start by slathering your steak with a light coating of canola oil—that helps the cowboy butter rub stick and creates a nice crust. I like to season generously with the rub, making sure every inch is coated. When your grill hits about 400°F, toss the steak on. It cooks quickly—about 2 to 3 minutes per side for that perfect medium-rare (120°F internal). Don’t rush this step; letting the steak rest after grilling locks in the juices and ensures tender bites when you slice it thinly.

Step 2: Make the Cowboy Butter Cheese Sauce

While the steak rests, grab a skillet and melt your butter over medium heat on the grill or stovetop. Stir in the cowboy butter rub and cook until it forms a paste—this step really layers in flavor. Gradually whisk in about 75% of your whole milk to prevent lumps and let the mixture thicken nicely. Then, stir in the Dijon mustard and the shredded cheddar and mozzarella cheeses. Keep stirring until the sauce is smooth and melty, adding the rest of the milk if needed to reach your preferred creamy consistency.

Step 3: Combine and Build Your Mac & Cheese Dish

In another skillet, mix the cooked macaroni with two-thirds of your cheese sauce—this coats every noodle in cheesy goodness. Next, fold in the thinly sliced steak and sprinkle in the bacon bits for that extra burst of savoriness. Pile on more shredded cheese and spoon the remaining cheese sauce over the top. This layering ensures every bite has a little bit of that crispy, cheesy crust once baked.

Step 4: Bake to Perfection

Transfer your skillet (or a baking dish if you prefer) to a 400°F oven and bake for about 10 minutes. The heat will create a golden, bubbly crust that’s pure comfort-food magic. When you take it out, sprinkle freshly chopped parsley on top—it adds the perfect pop of color and freshness. Serve immediately and watch your guests fall in love with this decadent Steak Mac and Cheese.

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Pro Tips for Making Steak Mac and Cheese Recipe

  • Steak Resting Time: Don’t skip resting your steak after grilling; it’ll keep the slices juicy and tender instead of dry.
  • Gradual Milk Addition: Adding milk slowly to your roux helps avoid lumps and creates a silky sauce every time.
  • Mix Gently: When combining the meat and pasta, fold gently to preserve the shape of the macaroni and keep the steak slices intact.
  • Oven Watch: Keep an eye on the oven during baking—the crust forms quickly, and you want it golden but not burnt.

How to Serve Steak Mac and Cheese Recipe

Steak Mac and Cheese Recipe - Recipe Image

Garnishes

I always finish this dish with a sprinkle of fresh chopped parsley for a touch of brightness and a lovely contrast to all that rich cheese and meat. Sometimes, I add a pinch of cracked black pepper or a dusting of smoked paprika for an extra flavor pop that guests appreciate.

Side Dishes

This Steak Mac and Cheese pairs beautifully with simple green salads, roasted Brussels sprouts, or even a crisp coleslaw. I’ve also served it alongside grilled corn on the cob for a fun, casual barbecue vibe that everyone loves.

Creative Ways to Present

For special occasions, I like to serve this mac and cheese in individual cast iron skillets—everyone gets their own cheesy, steak-loaded personal pot. It looks stunning on the table and keeps the dish warm longer, plus the crispy edges are heavenly.

Make Ahead and Storage

Storing Leftovers

I usually store any extra Steak Mac and Cheese in an airtight container in the fridge, and it keeps well up to 3 days. When you reheat, add a splash of milk to keep the sauce creamy and prevent it from drying out.

Freezing

This recipe freezes surprisingly well. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating to best preserve texture.

Reheating

To reheat, I cover the mac and cheese with foil and warm it in the oven at 350°F for 20-25 minutes, adding a splash of milk halfway through if it looks dry. This method keeps the cheese sauce silky without turning the pasta mushy.

FAQs

  1. Can I use a different cut of steak for this recipe?

    Absolutely! While I recommend ribeye or sirloin for tenderness and flavor, flank steak or strip steak can also work well if sliced thinly. Just be mindful to avoid overcooking tougher cuts, as thin slices cook quickly.

  2. What if I don’t have cowboy butter rub?

    If you don’t have cowboy butter rub on hand, you can substitute with a simple mix of smoked paprika, garlic powder, onion powder, salt, pepper, and a pinch of cayenne. It won’t be exactly the same but will still add great smoky, savory notes.

  3. Can I make this recipe gluten-free?

    Yes! Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the cheese sauce. Also, make sure your pasta is gluten-free to keep the dish safe for celiac dietary needs.

  4. How do I get a crunchy topping on my mac and cheese?

    Baking at 400°F for 10 minutes creates a crisp, golden crust as the cheese on top melts and browns. You can also sprinkle some panko breadcrumbs mixed with melted butter for an extra crunchy texture.

Final Thoughts

I hope you enjoy making and devouring this Steak Mac and Cheese Recipe as much as I do! It’s become a favorite in my household for its perfect combo of creamy comfort and steakhouse-worthy flavor. Trust me, once you try it, you’ll want to keep this recipe in your regular rotation—ideal for family dinners or impressing your friends with minimal fuss. So grab that cowboy butter rub and get cooking—you’re in for a delicious treat!

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Steak Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 30 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

This Steak Mac and Cheese recipe combines tender, thinly sliced grilled steak with creamy, cheesy macaroni baked to perfection with a golden crust. It’s a comforting and hearty dish perfect for dinner, featuring bold flavors from a cowboy butter rub and smoky bacon bits.

Ingredients

Units Scale

Steak

  • 2 Favorite steaks
  • 3 tbsp cowboy butter rub
  • Canola oil as needed
  • Chopped parsley for garnish

Mac & Cheese

  • 4 cups macaroni elbows, cooked
  • 1.5 cups sharp cheddar cheese, 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

  1. Prepare Steak: Slather your steaks with canola oil and generously season both sides with cowboy butter rub. Preheat your grill to high heat (400F). Place the steaks on the grill and cook for 3 minutes per side until they reach an internal temperature of 120F for medium-rare. Remove from grill and let rest for a few minutes to retain juices. Then slice the steak thinly into bite-sized pieces and keep warm.
  2. Make Cheese Sauce: Place a skillet on the grill or stovetop and melt the unsalted butter. Stir in the cowboy butter rub and cook for 1-2 minutes until it forms a paste. Gradually whisk in about 75% of the whole milk in batches, stirring constantly to prevent lumps, until the mixture thickens into a creamy sauce.
  3. Finish Cheese Sauce: Stir in the Dijon mustard for a subtle tang. Add the shredded sharp cheddar and mozzarella cheeses gradually, stirring continuously until fully melted and smooth. Thin the sauce with the remaining milk to reach desired consistency.
  4. Combine Macaroni and Sauce: In another skillet, combine the cooked macaroni with two-thirds of the cheese sauce. Mix thoroughly to coat the pasta evenly.
  5. Assemble Dish: Spread the macaroni and cheese mixture in the skillet or oven-safe dish. Top with the sliced steak pieces and sprinkle with bacon bits. Smother with the remaining shredded cheese and cheese sauce to cover evenly.
  6. Bake: Place the assembled dish in a preheated oven at 400F for 10 minutes to develop a flavorful golden crust on top.
  7. Serve: Remove from oven and garnish with chopped parsley. Serve immediately and enjoy this indulgent steak mac and cheese.

Notes

  • Steaks can be substituted with ribeye or sirloin according to preference.
  • Adjust the cooking time for steak to desired doneness if preferred more or less cooked.
  • Use whole milk for best creaminess, but 2% can be substituted for a lighter option.
  • Bacon bits add smokiness and texture but can be omitted for a vegetarian version by removing steak and bacon bits and increasing cheese.
  • Letting the steak rest before slicing ensures juicier meat.
  • If a crustier top is desired, broil for 2-3 minutes at the end of baking but watch closely to avoid burning.

Nutrition

  • Serving Size: 1 serving
  • Calories: 780 kcal
  • Sugar: 5 g
  • Sodium: 920 mg
  • Fat: 45 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 140 mg

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