Steak & Pepper Jack Queso Mac
Indulge in the ultimate comfort food with this elevated Steak & Pepper Jack Queso Mac. Tender, perfectly seared steak pieces are folded into a luxuriously creamy, spicy pepper jack cheese sauce, all enrobing al dente elbow macaroni. This dish delivers a sophisticated twist on a classic, offering rich flavors and a satisfying kick in every bite.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Combines the beloved comfort of mac and cheese with savory, perfectly cooked steak.
- The pepper jack cheese delivers a delightful creamy heat, elevating a classic dish.
- A hearty and satisfying meal that comes together in less than an hour, perfect for busy evenings.
- Offers a rich flavor profile that appeals to both adults and adventurous eaters.
- Customizable spice level, allowing you to adjust the heat to your preference.
Ingredients
- 225 grams (8 ounces) elbow macaroni
- 450 grams (1 pound) beef steak (e.g., sirloin, ribeye), diced into 2.5 cm (1 inch) pieces
- 15 milliliters (1 tablespoon) olive oil
- 150 grams (1 cup) diced bell peppers (red, green, or a colorful mix)
- 150 grams (1 cup) diced yellow onion
- 225 grams (2 cups) shredded pepper jack cheese
- 240 milliliters (1 cup) whole milk
- 5 milliliters (1 teaspoon) garlic powder
- 5 milliliters (1 teaspoon) onion powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped green onions, for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until it reaches an al dente texture, typically about 7-8 minutes. This ensures the pasta holds up well when mixed with the rich sauce. Drain the macaroni thoroughly and set it aside.
- Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the diced steak pieces, seasoning them generously with salt and freshly ground black pepper. Cook, stirring occasionally, until the steak is beautifully browned on all sides and cooked through to your desired doneness, approximately 5-7 minutes. Browning creates a flavorful crust and seals in the juices. Remove the steak from the skillet and set it aside, reserving any drippings in the pan.
- In the same skillet with the steak drippings, add the diced bell peppers and onions. Sauté over medium heat, stirring frequently, until the vegetables have softened and become fragrant, about 4-5 minutes. The residual flavor from the steak will enhance the sweetness of the vegetables.
- Reduce the heat to medium-low. Pour the whole milk into the skillet with the softened vegetables. Gradually add the shredded pepper jack cheese, stirring constantly with a whisk or wooden spoon. Continue stirring until the cheese has completely melted and the sauce is smooth, velvety, and without any lumps. Stir in the garlic powder and onion powder, then taste and season with additional salt and pepper as needed, ensuring a balanced flavor profile.
- Return the cooked steak and the drained elbow macaroni to the skillet with the creamy cheese sauce. Gently fold all the ingredients together using a spatula or spoon until the pasta is thoroughly coated with the sauce and the steak and vegetables are evenly distributed throughout the dish.
- Transfer the Steak & Pepper Jack Queso Mac to individual serving bowls. Sprinkle a generous amount of freshly chopped green onions over the top for a vibrant color contrast and a fresh, mild onion flavor. Serve hot and enjoy immediately for the best experience.
Tools You’ll Need
- Large pot (for pasta)
- Large, heavy-bottomed skillet or Dutch oven
- Cutting board
- Sharp knife
- Colander
- Whisk or wooden spoon
- Spatula or large spoon for folding
Essential Success Tips
- Do not overcook the macaroni; it should be al dente as it will continue to cook slightly when combined with the hot sauce.
- Ensure your skillet is hot before adding the steak to get a good sear, which locks in flavor and moisture.
- When adding the cheese, reduce the heat to medium-low and add it gradually, stirring constantly. This prevents the cheese from clumping or becoming oily.
- Use whole milk for the creamiest sauce; low-fat milk can sometimes lead to a thinner or less rich consistency.
- Taste and adjust seasonings throughout the process, especially after the cheese sauce is complete, to achieve perfect balance.
Professional Cooking Secrets
- To achieve an even deeper flavor in your steak, consider marinating it for 30 minutes to an hour with a dash of Worcestershire sauce, garlic, and onion powder before searing.
- For an extra layer of complexity in the cheese sauce, infuse the milk with a bay leaf and a pinch of nutmeg before adding the cheese; strain it out before combining with the vegetables.
- If you want to add a smoky depth, a small amount of smoked paprika (2-3ml or 1/2 teaspoon) can be added with the other spices to the cheese sauce.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
- For a milder flavor, use Colby Jack or Monterey Jack cheese instead of Pepper Jack.
- Feel free to experiment with other vegetables like mushrooms or corn, added in with the bell peppers and onions.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, while sirloin or ribeye are recommended for tenderness and flavor, you can use other cuts like flank steak or even ground beef. If using flank steak, slice it against the grain after cooking for maximum tenderness.
How can I make the sauce spicier?
To increase the heat, you can add a pinch of cayenne pepper or red pepper flakes along with the garlic and onion powder. For an even more intense kick, incorporate a finely diced jalapeño or serrano pepper when sautéing the bell peppers and onions.
Can I prepare parts of this dish ahead of time?
Yes, you can cook the macaroni and sear the steak up to a day in advance and store them separately in the refrigerator. Reheat the steak gently before combining with freshly made cheese sauce and pasta for the best results.
Nutrition Facts (Per Serving)
Calories: approximately 680, Protein: 45g, Fat: 38g, Carbs: 45g (per serving, estimated based on typical ingredients)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use gluten-free elbow macaroni. For a lactose-free option, use lactose-free milk and cheese substitutes, though flavor and texture may vary.
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