Baked Mac n cheese steak

original blog post: https://greedygirlcooks.blogspot.com/2018/02/baked-mac-n-cheese-steak.html

Ingredients

For the steak

1/2 cup sliced Onions

1/2 cup sliced Sweet pepper

1 sirloin steak or rib eye thin sliced

3 tablespoon Butter

Salt to taste

For the macaroni

¾ to 1 lb elbow macaroni

3 tablespoon butter

3 tablespoon flour

3 cups whole milk or cream

1 teaspoon salt

1 teaspoon ground mustard seeds (or 1.5 teaspoon ground mustard)

1 tablespoon smoked paprika

1 teaspoon onion powder

1 cup shredded Provolone or gouda

2 cups Sharp cheddar

Instructions

For the steak

• Melt the butter on high heat
• Sauté in the same pan but on different sides the thin slices of steak and the peppers and onions
• season everything with salt once in the pan
• Stir each side to make sure the onions and peppers cook while the steak is also cooking
• Once the steak has no more red in it mix the two together cover remove from the heat and set aside

For the macaroni

• Preheat the oven to 400
• Cook the elbows in salted water according the package directions, drain and set aside
• Melt the butter and add the flour, stir and cook the flour for about a minute
• Add the milk stir and dissolve all the flour and butter
• Bring to a boil and allow it to thicken, the mixture should be getting creamy
• Add salt, paprika, onion powder and mustard
• Add the shredded cheese, leaving back ½ cup of cheddar
• Add the steak onions and pepper
• Add the cooked macaroni elbows
• Transfer to a baking dish and to with the remaining cheese and sprinkle over the cheese with more smoked paprika
• Bake until golden brown on top
• Allow it to rest for 10 minutes before serving

Greedy tips:

• I recommend having your butcher slice the steak thin for you, or sometime you can buy pre-sliced steak. If you are slicing the steak, I found this tip online and it helped. freeze the steak so its just firm and it will be much easier to slice with a very sharp knife against the grain. Although if your knife is extremely sharp it should be easy to slice the steak without freezing.
• the steak when cut thin and against the grain cooks very quickly, so make sure to remove it from the direct heat once there is no more pink