Garlic Butter Steak Bites with Creamy Three-Cheese Macaroni

Creamy three-cheese macaroni

• 12 oz (340 g) elbow macaroni, dry
• 1 tbsp kosher salt, for the pasta water
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2½ cups (600 ml) whole milk, at room temperature or slightly warm
• ½ cup (120 ml) heavy cream
• 1½ cups (150 g) freshly shredded sharp cheddar
• 1 cup (100 g) freshly shredded Monterey Jack
• ½ cup (40 g) freshly grated Parmesan
• ½ tsp paprika, gives the sauce its warm orange tint
• ½ tsp garlic powder
• ¼ tsp ground mustard
• 1 tsp kosher salt
• ¼ tsp black pepper

Garlic butter steak bites

• 1½ lb (680 g) sirloin steak, cut into 1-inch (2.5 cm) cubes
• 1 tsp kosher salt
• ½ tsp coarse black pepper
• ½ tsp paprika
• ¼ tsp crushed red pepper flakes
• 1 tbsp avocado or vegetable oil
• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• 1 tbsp chopped fresh parsley, plus extra for sprinkling

1. Boil the macaroniBring a large pot of water to a boil and add the 1 tbsp salt. Cook the macaroni for 7 minutes, about 1 minute less than the package time, so it stays slightly firm. Drain it without rinsing and set it aside.Macaroni that is tender but still has a little bite, because it finishes cooking in the sauce.⏱ 7 min timer, macaroni
2. Make the cheese sauceIn a large, deep pot over medium heat, melt the 3 tbsp butter. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the milk and cream, then simmer gently for about 5 minutes, stirring often, until it coats the back of a spoon. Take the pot off the heat.A smooth white sauce, thick enough to leave a line when you drag a finger across the spoon.⏱ 5 min timer, simmer sauce
3. Melt in the cheeses and fold in the macaroniOff the heat, stir in the cheddar, Monterey Jack and Parmesan a handful at a time until smooth. Stir in the paprika, garlic powder, ground mustard, salt and pepper. Fold in the macaroni, cover and keep warm over very low heat.A glossy orange-gold sauce that coats every elbow, as in the photo, with cheese pulling in strings.
4. Sear the steak bitesPat the steak cubes very dry and toss them with the salt, pepper, paprika and red pepper flakes. Heat the oil in a large skillet over high heat until it shimmers. Sear half the bites in one layer for about 4 minutes, turning to brown every side, for medium. Move them to a plate and repeat with the rest.Deep brown, crusty bites with a pink center and a peppery, paprika-flecked surface.⏱ 4 min timer, per batch
5. Add the garlic butterTurn the heat to medium-low and return all the bites to the skillet. Add the 3 tbsp butter and the garlic, and cook for 45 seconds, stirring, until the butter melts and the garlic smells fragrant but hasn’t browned. Toss in the 1 tbsp parsley.Steak bites coated in glossy garlic butter, with golden garlic pieces clinging to them.
6. Plate and serveSpoon the macaroni onto the right side of each plate. Pile the steak bites on the left and spoon the pan butter over them. Sprinkle everything with the extra parsley and serve right away.Creamy macaroni with fresh parsley on one side and glistening garlic-butter steak bites on the other.

• Grate the cheese yourself. Pre-shredded cheese has an anti-caking coating that makes the sauce grainy. Freshly shredded cheese melts smooth.
• Take the sauce off the heat before adding cheese. Heat that is too high makes cheese sauce split and turn oily.
• Undercook the macaroni by a minute. It keeps softening in the hot sauce, and fully cooked pasta turns mushy.
• Dry the steak thoroughly. Dry cubes brown and form a crust, and wet ones steam and turn gray.
• Sear in two batches. A crowded pan drops in temperature and the meat steams instead of searing.
• Don’t overcook the garlic. Add it with the butter at the end, because burnt garlic tastes bitter.
• Doneness: 4 minutes of searing gives medium. For medium-rare, sear 3 minutes. For medium-well, sear 5 minutes. A thermometer reads 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
• Fix the sauce: if it thickens as it sits, stir in a splash of warm milk. If it’s thin, simmer a minute longer before adding the cheese.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. Sear bigger batches in more rounds, and keep the cooked bites warm in a low oven.

Nutrition is an estimate per serving. Contains dairy and wheat.

Easy swaps

Steak: use ribeye, strip or tenderloin tips cut into 1-inch cubes. Tenderloin needs about 1 minute less searing.

Cheeses: use Colby Jack, Gruyère or smoked Gouda in place of the Monterey Jack, and keep the sharp cheddar for flavor.

Pasta: shells, cavatappi or cellentani work in place of elbows. Use the same weight.

Baked version: pour the macaroni into a baking dish, top with extra cheese and bake at 375°F (190°C) for 15 minutes.

Heat: add a pinch of cayenne to the sauce, or extra red pepper flakes on the steak.

Make ahead: the macaroni keeps in the fridge for 3 days. The steak is best fresh, so cook it just before serving.

Storage and reheating

Fridge: store the steak bites and macaroni separately in airtight containers for up to 3 days.

Reheat macaroni: warm it in a saucepan over low heat with a splash of milk, stirring until creamy again.

Reheat steak: warm it for 1 to 2 minutes in a skillet over medium heat. Avoid the microwave, which toughens it.

Freezer: not recommended for the macaroni, because the sauce can separate.