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