I often like to serve steak with mac and cheese on the side, so of course, adding steak right into the macaroni and cheese is a great idea. The steak is cut into cubes and then fried in the pan. The macaroni and cheese are very simple to prepare and gets a lot of flavor from sharp cheddar cheese and garlic. The combination of the steak with the sharp cheddar cheese is delicious. What is even better is that no side-dish is needed for this meal. Enjoy.
- 14 ounces elbow macaroni
- 6 tablespoons butter (divided)
- 16 ounces sirloin steak (cut into small chunks)
- 3 garlic cloves (minced)
- 2 tablespoons fresh parsley (minced)
- 4 tablespoons flour
- 1 teaspoon salt
- 2 cups of milk
- 2 cups shredded cheddar cheese
- Cook the pasta according to package directions. Drain and set aside. You can toss the cooked pasta with a little oil to keep it from sticking.
- In a large skillet melt 2 tablespoons of the butter over medium-low heat. Once the butter has melted turn the heat up to medium-high. Add the steak pieces and cook for 30-45 seconds. Flip the steak pieces and cook for an additional 1-2 minutes, until the steak is browned on both sides and done to your liking. Remove from the heat and keep warm.
- Melt the remaining butter over medium heat. Add the garlic and parsley and sauté for about 1 minute, be careful not the burn the garlic. Add the flour and salt and sauté for another 1-2 minutes. Add the milk, slowly while whisking to incorporate it with the flour/butter mixture. Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly. Add the cheddar cheese and stir until melted.
- Add the cheese sauce and the cooked steak to the pasta and mix well.