If you’re craving a dish that combines the bold flavors of a perfectly seasoned ribeye with the creamy, cheesy goodness of mac and cheese, then this Blackened Steak Mac with Pepper Jack is about to become your new favorite comfort meal. It’s a delightful fusion of smoky, spicy steak and luscious pasta that’s rich with melted pepper jack cheese and a hint of fresh veggies for balance. Whether you’re cooking for a cozy night in or impressing guests with a hearty homemade dinner, this recipe brings all the flavor and satisfaction you could want.
What Makes This Recipe Special
This Blackened Steak Mac with Pepper Jack stands out because it takes traditional mac and cheese to the next level by adding juicy, blackened ribeye steaks — a combination you don’t see every day. The blackening seasoning adds a smoky, slightly spicy crust on the steak that pairs beautifully with the creamy, pepper jack cheese sauce. Plus, the diced green bell peppers and onions add a subtle crunch and freshness, making every bite a perfect balance of textures and flavors. It’s a simple twist that feels indulgent yet approachable.
Ingredients at a Glance
- 8 oz macaroni pasta
- 2 ribeye steaks (about 8 oz each)
- 2 tbsp blackening seasoning (store-bought or homemade blend)
- 2 tbsp olive oil
- 1 cup shredded pepper jack cheese
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/4 cup chopped green onions
- Salt and pepper, to taste
Setup & Equipment
- Large pot for boiling macaroni
- Large skillet or cast iron pan for blackening steak and sautéing veggies
- Medium saucepan or separate pan for cheese sauce
- Sharp knife and cutting board
- Colander to drain pasta
- Mixing spoon and whisk for sauce
Directions: Blackened Steak Mac with Pepper Jack
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, about 7-8 minutes. Drain the pasta and set aside.
Step 2: Prepare the Steaks
Pat the ribeye steaks dry with paper towels. Generously coat both sides of each steak with the blackening seasoning. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the steaks and cook for about 4 minutes per side for medium-rare, or longer if you prefer your steak more well done. Remove steaks from the pan and let them rest for 5 minutes before slicing thinly against the grain.
Step 3: Sauté the Vegetables
Using the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and green bell pepper. Sauté for 3-4 minutes until the vegetables are softened but still vibrant. Season with a pinch of salt and pepper.
Step 4: Make the Pepper Jack Cheese Sauce
In a medium saucepan, combine the heavy cream and milk. Warm over medium heat until just simmering. Slowly whisk in the shredded pepper jack cheese until smooth and melted. Season with salt and pepper to taste.
Step 5: Combine Pasta, Veggies, and Cheese Sauce
Add the drained macaroni and sautéed veggies into the cheese sauce. Stir gently to coat everything evenly.
Step 6: Assemble and Serve
Plate the cheesy macaroni mixture and top with the sliced blackened steak. Sprinkle the chopped green onions over the top for a fresh burst of color and mild onion flavor. Serve immediately for the best texture and taste.
Seasonal Ingredient Swaps
- Instead of green bell peppers, try using roasted red peppers for a smoky sweetness.
- Swap out onions for shallots during the spring for a milder flavor.
- In the fall, add sautéed mushrooms or caramelized onions for earthiness.
- Use a mix of pepper jack and cheddar cheese for a sharper bite.
Errors to Dodge
- Overcooking the steak: Ribeye is best enjoyed medium-rare to medium for tenderness and juiciness. Use a meat thermometer if unsure (130-135°F for medium-rare).
- Using low-quality cheese: Pepper jack melts beautifully but opt for freshly shredded cheese rather than pre-shredded to avoid a grainy sauce.
- Skipping the rest time for steak: Letting the steak rest before slicing ensures the juices redistribute, keeping the meat moist.
- Overcooking the pasta: Al dente macaroni holds up better when mixed with sauce and steak.
Leftovers & Meal Prep
This Blackened Steak Mac with Pepper Jack reheats well but is best eaten within 2 days for optimal freshness. Store leftovers in an airtight container in the refrigerator. When reheating, warm gently on the stovetop or microwave in short bursts to prevent the cheese sauce from separating. For meal prep, cook the pasta and steak separately and combine with fresh cheese sauce on the day of serving to maintain the best texture and flavor.
Quick Questions
Can I use a different cut of steak?
Absolutely! While ribeye is flavorful and tender, you can substitute with sirloin, strip steak, or even filet mignon if you prefer a leaner option. Just adjust cooking times accordingly.
Is there a way to make this recipe less spicy?
Yes, reduce the amount of blackening seasoning or use a milder seasoning blend. You can also substitute pepper jack cheese with a milder cheese like Monterey Jack or mozzarella for less heat.
Can I prepare the cheese sauce ahead of time?
You can make the cheese sauce a few hours in advance and reheat gently while stirring. Just be cautious not to boil it, as that may cause the sauce to separate.
What’s the best way to slice the steak for this dish?
Always slice the steak thinly against the grain. This makes the meat more tender and easier to eat with the creamy macaroni.
Serve with These
- Hawaiian Macaroni Salad – A sweet, tangy side that contrasts nicely with the smoky steak.
- Parmesan Mushroom Risotto – For an indulgent, creamy side that pairs beautifully with rich dishes.
- Au Gratin Potato Casserole – A cheesy, comforting side option to round out your meal.
Hungry for More?
If you love the combination of rich cheese and bold seasoning, you might enjoy exploring other recipes that balance hearty proteins with creamy, flavorful sauces. Whether it’s trying a new twist on classic comfort foods or exploring globally inspired dishes, there’s always something delicious waiting to be discovered in your kitchen.
This Blackened Steak Mac with Pepper Jack recipe offers a perfect harmony of smoky, spicy steak and creamy pasta, making it a must-try for any food lover. With simple ingredients and straightforward steps, it’s a winning dish for weeknights and special occasions alike. So grab your skillet, fire up the stovetop, and get ready to enjoy a meal that’s sure to satisfy every craving.
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Blackened Steak Mac with Pepper Jack
Ingredients
- 8 oz macaroni pasta
- 2 ribeye steaks about 8 oz each
- 2 tbsp blackening seasoning store-bought or homemade blend
- 2 tbsp olive oil
- 1 cup shredded pepper jack cheese
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
Directions: Blackened Steak Mac with Pepper Jack
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, about 7-8 minutes. Drain the pasta and set aside.
- Pat the ribeye steaks dry with paper towels. Generously coat both sides of each steak with the blackening seasoning. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the steaks and cook for about 4 minutes per side for medium-rare, or longer if you prefer your steak more well done. Remove steaks from the pan and let them rest for 5 minutes before slicing thinly against the grain.
- Using the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and green bell pepper. Sauté for 3-4 minutes until the vegetables are softened but still vibrant. Season with a pinch of salt and pepper.
- In a medium saucepan, combine the heavy cream and milk. Warm over medium heat until just simmering. Slowly whisk in the shredded pepper jack cheese until smooth and melted. Season with salt and pepper to taste.
- Add the drained macaroni and sautéed veggies into the cheese sauce. Stir gently to coat everything evenly.
- Plate the cheesy macaroni mixture and top with the sliced blackened steak. Sprinkle the chopped green onions over the top for a fresh burst of color and mild onion flavor. Serve immediately for the best texture and taste.
Equipment
- Large pot for boiling macaroni
- Large skillet or cast iron pan for blackening steak and sautéing veggies
- Medium saucepan or separate pan for cheese sauce
- Sharp knife and cutting board
- Colander to drain pasta
- Mixing spoon and whisk for sauce
Notes
- Rest the steak before slicing to keep it juicy and tender.
- Use freshly shredded pepper jack cheese for a smooth, creamy sauce.
- Cook pasta al dente to maintain texture when mixed with sauce and steak.
- Adjust blackening seasoning amount to control spiciness.
- Store leftovers in an airtight container and reheat gently to prevent sauce separation.
