This Garlic Butter Steak Mac Cheese is the kind of dish that stops the clock in our house. I first put these flavors together on a blustery weeknight when I wanted something hearty and showy but not finicky. I had a well-marbled ribeye in the fridge and a pantry full of pasta and cheese; a quick sear, a smooth cheese sauce, and a bake in the oven brought everything together into one dish that feels both indulgent and immediately approachable. The steak bites stay juicy, the pasta is cloaked in a velvety sauce, and the broil adds a satisfying crunch to the top.

I discovered this combination while riffing on a favorite steak-salad technique — searing the meat quickly over very high heat so it caramelizes without overcooking. That sear paired beautifully with a garlic-butter finish and the creamy, cheesy macaroni base I grew up loving. This is a weeknight winner when you want comfort, and it's elegant enough for friends. Every forkful gives you the savory intensity of the steak, the aromatic lift of fresh garlic and parsley, and the deep, melting complexity of three cheeses. It’s become my go-to for when guests are coming and I want something that feels like effort without the hassle.

Ingredients

• Ribeye steak (1 lb): Choose a well-marbled cut for flavor and tenderness. Buy a USDA choice or better ribeye and cut into 1/2-inch bite-sized cubes; the fat renders while searing and keeps the pieces juicy.
• Vegetable oil (1 tbsp): Use a neutral oil with a high smoke point to get a fast, even sear on the steak. Canola or grapeseed work well.
• Cajun seasoning (1 tbsp): A low-salt blend will let you control seasoning. This adds a warm spice note without overpowering the cheese.
• Butter and garlic for finishing (2 tbsp butter + 4 cloves garlic): Finish the seared steak with garlic butter to build the aromatic backbone — use unsalted butter so you can adjust salt at the end.
• Fresh flat-leaf parsley (2 tbsp): Adds brightness and a fresh finish; chop finely.
• Butter for sauce (4 tbsp): Unsalted butter forms the base of the roux and gives richness without excess salt.
• All-purpose flour (3 tbsp): Gives body to the sauce when cooked with butter; cook the roux long enough to remove raw flour taste.
• Garlic powder (1/2 tsp) & smoked paprika (1/2 tsp): Complement the fresh garlic and add a subtle smoky layer to the sauce.
• Whole milk (1 1/2 cups) & heavy cream (1/2 cup): Use whole dairy for a silkier mouthfeel; cream boosts richness and helps the sauce cling to pasta.
• Mozzarella (1 cup), Colby Jack (1 cup), sharp cheddar (1 cup): A three-cheese blend gives stretch, mellow creaminess and sharp tang — shred them fresh for best melting behavior.
• Elbow macaroni (8 oz / about 2 cups dry): Cook to just shy of al dente so it finishes perfectly in the oven without getting mushy.
• Kosher salt & freshly ground black pepper: Season pasta water and taste the sauce to adjust; salt is essential to bring out flavors.

Instructions

Prepare the pasta: Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4 quarts). Add 8 ounces of elbow macaroni and cook to 1 minute shy of package al dente, usually 7–8 minutes. Reserve 1/2 cup of the cooking water, then drain and set aside. Slightly undercooking gives protection against over-softening in the oven. Season and sear the steak: Pat 1 pound of ribeye cubes very dry and toss with 1 tablespoon vegetable oil and 1 tablespoon Cajun seasoning. Heat a large skillet over high heat until shimmering, then add the steak in a single layer (work in batches if needed). Sear without moving for 1½–2 minutes to form a deep brown crust, then flip and sear the other side 1–1½ minutes for medium-rare to medium depending on cube size. Transfer to a plate. Finish steak with garlic butter: Reduce heat to medium, add 2 tablespoons unsalted butter and 4 cloves minced garlic to the skillet. Swirl until garlic is fragrant (about 30 seconds) and spoon the butter over the steak cubes for 30–45 seconds. Stir in 2 tablespoons chopped flat-leaf parsley and return steak to the pan briefly to coat. Remove from heat and set aside. Make the cheese sauce (roux method): In a saucepan over medium heat melt 4 tablespoons unsalted butter. Whisk in 3 tablespoons all-purpose flour and cook for 1–2 minutes until it smells nutty and pale golden. Whisk in 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika. Gradually pour in 1½ cups whole milk and 1/2 cup heavy cream, whisking constantly to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 4–6 minutes. Reduce heat to low. Melt in the cheeses: Remove the sauce from the heat and whisk in 1 cup shredded mozzarella, 1 cup shredded Colby Jack and 1 cup shredded sharp cheddar, a handful at a time. If the sauce tightens too much, stir in up to 2 tablespoons reserved pasta water to loosen. Season with salt and pepper to taste. Combine and bake: Preheat the oven to 375°F (190°C). In a large mixing bowl or the pot you used for pasta, combine the cooked macaroni, the cheese sauce, and most of the seared steak bites, reserving a few to top. Transfer to an ovenproof baking dish, dot with a little extra butter if desired, and sprinkle an additional handful of shredded cheddar on top for color. Bake for 20 minutes until bubbling. Broil to finish: Switch the oven to broil and cook for 3–4 minutes more until the cheese is golden and crisp. Watch carefully to prevent burning — broilers vary widely. Remove, let rest 5 minutes, and garnish with remaining parsley before serving.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best reheating, portion into oven-safe dishes and reheat at 350°F (175°C) covered with foil for 15–20 minutes until warmed through; remove foil and broil for 1–2 minutes to refresh the top. If you’re freezing, freeze the cheese sauce and steak separately in freezer-safe bags or containers; thaw overnight in the fridge and reheat on the stovetop, adding a splash of milk if needed to adjust consistency. Avoid freezing a fully baked casserole if you want to retain the broiled texture.

Ingredient Substitutions

If ribeye isn’t available, use strip steak or sirloin for a leaner but still flavorful result; reduce sear time slightly for thinner cuts. For dairy swaps: use half-and-half in place of heavy cream for a lighter sauce, though it will be slightly less rich. Swap Colby Jack for Monterey Jack or fontina for creaminess; Gruyère adds a nuttier character. Gluten-free flour blends will work for the roux, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added at the finish to thicken the warmed sauce.

Serving Suggestions

This is a hearty entrée on its own, but balances beautifully with bright, acid-forward sides. Serve with a crisp green salad dressed with lemon vinaigrette, roasted Brussels sprouts with a squeeze of lemon, or quick pickled red onions to cut the richness. For a crowd, add a platter of roasted seasonal vegetables and crusty bread. Garnish with additional parsley and a few red pepper flakes for heat if desired.

Cultural Background

Macaroni and cheese has deep roots in American and European home cooking, where pasta and cheese sauces became a comfort-food staple. Combining seared steak with mac and cheese is a modern American twist that elevates humble ingredients into a celebratory dish. This method borrows from steakhouse techniques — high-heat searing and butter basting — and melds them with classic comfort fare for a cross-over that celebrates both traditions.

Seasonal Adaptations

In winter, stir roasted mushrooms or caramelized onions into the cheese mixture for earthier depth. Summer calls for quick-blanched greens like spinach or kale folded in at the end to add color and a fresh bite. For holiday entertaining, finish with a sprinkle of Panko mixed with melted butter for an ultra-crispy top, or add crisp pancetta for a smoky counterpoint.

Meal Prep Tips

Split the work across two days: day one, cook and cool the steak bites and make the cheese sauce; refrigerate both. Day two, cook the pasta, combine everything and bake. Store components in labeled containers; this makes assembly quick and reduces active cooking time to 15–20 minutes on the day of serving. Use oven-safe individual ramekins for single-serve portions that reheat evenly and look attractive on the plate.

There’s joy in taking a familiar childhood favorite and elevating it with a great cut of meat and a few technique tricks. Make this your own — tweak the cheese blend, add herbs, or swap proteins — and enjoy the warmth and satisfaction it brings to your table.