Description
A refined take on comfort food, featuring sliced, peppery steak nestled in a silky sharp mac and cheese.
Ingredients
Scale
- 8 oz elbow macaroni (or small shells), al dente
- 1 lb flank or sirloin steak, sliced thin against the grain (about 1/4-inch)
- 3 tbsp unsalted butter, room temperature
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed slightly
- 1 cup sharp cheddar, finely grated
- 1/2 cup Gruyère, finely grated (optional)
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 bell peppers (one red, one yellow), seeded and thinly sliced
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika (optional)
- 2 tbsp panko breadcrumbs, toasted (optional)
- 2 tbsp parsley, finely chopped, for garnish
- 1 tbsp butter, melted (for tossing with panko)
Instructions
- Prepare the pasta: Bring salted water to a boil and cook macaroni until just shy of al dente. Drain and reserve a splash of pasta water. Toss with a teaspoon of butter.
- Sear the steak: Season sliced steak with salt and pepper. Heat a heavy skillet over high heat with olive oil. Sear steak strips until browned and just medium-rare, about 60–90 seconds per side. Remove and rest on a warm plate.
- Sauté peppers and onion: In the same pan, lower heat to medium-high, add olive oil, and cook onions and peppers until softened with blistered edges, about 5–7 minutes. Add garlic and smoked paprika for the final 30 seconds.
- Make the roux: Reduce heat to medium. Melt butter in a clean saucepan, whisk in flour, and cook 1–2 minutes until pale and nutty.
- Build the sauce: Gradually whisk warmed milk into the roux until silky and thickened, about 4–6 minutes. Stir in Dijon, then remove from heat and whisk in grated cheeses until smooth. Adjust seasoning.
- Combine: Fold macaroni into the cheese sauce, then gently fold in the sautéed peppers and half the seared steak. Adjust seasoning.
- Finish and crisp: Transfer to an oven-safe dish, top with remaining steak slices and toasted panko. Broil briefly for 2–3 minutes to develop a golden crust.
- Rest and garnish: Let rest for 3–4 minutes, then sprinkle with parsley and serve warm.
Notes
Use room-temperature steak for an even sear. Grate cheese yourself for better melting. Toast panko separately for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg