Steak & Roasted Garlic White Cheddar Mac

Nothing quite beats the rich, creamy comfort of mac and cheese, especially when you elevate it with tender, juicy steak and the deep, mellow flavor of roasted garlic. This Steak & Roasted Garlic White Cheddar Mac is the ultimate indulgence for any cheese lover who also craves a satisfying protein punch. Whether you’re cooking a cozy dinner for yourself or impressing guests with a decadent yet approachable dish, this recipe delivers every time. The sharp white cheddar provides a tangy backbone to the silky, garlicky sauce, while the perfectly seared steak adds a hearty, savory contrast that transforms classic mac and cheese into a full meal.

Why It Works Every Time

This dish balances bold flavors and textures in a way that feels both familiar and exciting. The steak—whether you opt for ribeye’s rich marbling or sirloin’s lean bite—adds a meaty depth that pairs beautifully with the roasted garlic’s sweet, mellow tones. Roasting the garlic softens its sharpness and brings out a caramelized sweetness that infuses the cheese sauce with complexity. The white cheddar cheese melts beautifully, giving the mac a luscious, creamy texture without overwhelming heaviness. Plus, using a roux-based béchamel sauce ensures the cheese melds smoothly with the milk, creating a luxurious, silky finish. It’s comfort food with a gourmet twist that’s sure to satisfy.

What’s in the Bowl

• 1 pound steak (ribeye or sirloin recommended for flavor and tenderness)
• 8 ounces macaroni (classic elbow macaroni holds sauce perfectly)
• 2 cups sharp white cheddar cheese, shredded (for that tangy, creamy kick)
• 1 head of garlic (roasted to mellow and sweeten)
• 2 tablespoons olive oil (for roasting garlic and cooking steak)
• 2 cups milk (whole milk preferred for creaminess)
• 3 tablespoons unsalted butter (base for the cheese sauce)
• 3 tablespoons all-purpose flour (to thicken the sauce)
• Salt and pepper to taste
• Fresh parsley, chopped (for a fresh, vibrant garnish)

Prep & Cook Tools

• Oven-safe roasting pan or baking sheet (for roasting garlic)
• Large pot (for boiling pasta)
• Skillet or cast iron pan (for searing steak)
• Medium saucepan (for making cheese sauce)
• Whisk (to blend roux and milk smoothly)
• Chef’s knife and cutting board (for slicing steak and parsley)
• Colander (to drain pasta)
• Mixing spoon or spatula (for combining ingredients)

Cooking Steak & Roasted Garlic White Cheddar Mac: The Process

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Slice off the top of the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, then wrap it tightly in foil. Roast in the oven for about 35-40 minutes until the cloves are soft and golden. Let it cool, then squeeze the roasted garlic out of the skins and mash it lightly with a fork. This roasted garlic will add a sweet, mellow depth to your cheese sauce.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente (usually about 7-8 minutes). Drain the pasta and set aside. Remember, slightly undercooked pasta is best since it will cook further when baked or mixed into the sauce.

Step 3: Sear the Steak

While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season your steak generously with salt and pepper. Once the oil is shimmering, place the steak in the pan. Sear for about 4-5 minutes per side for medium-rare, or adjust timing for your desired doneness. Remove the steak from the pan, let it rest for a few minutes, then slice into thin strips or bite-sized pieces.

Step 4: Make the Cheese Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 2 minutes until it bubbles and turns a light golden color—this cooks out the raw flour taste. Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

Stir in the shredded white cheddar cheese and the mashed roasted garlic. Season with salt and pepper to taste. Stir gently until the cheese is fully melted and the sauce is smooth and glossy.

Step 5: Combine and Serve

Add the cooked macaroni and steak pieces to the cheese sauce, stirring gently to combine everything evenly. Transfer the mixture to a serving dish or individual bowls. Sprinkle with fresh chopped parsley for a pop of color and freshness.

For an extra touch, check out this Lighter Cheesy Pasta Bake if you want to explore more cheese-forward pasta dishes with a twist.

Variations by Season

• Spring: Add fresh asparagus tips or peas for a bright, seasonal crunch.
• Summer: Incorporate grilled bell peppers or sun-dried tomatoes for smoky sweetness.
• Fall: Mix in sautéed mushrooms and a pinch of smoked paprika for an earthy depth.
• Winter: Stir in chopped kale or spinach for a boost of greens and nutrients.

Notes on Ingredients

• Steak Choice: Ribeye offers marbled richness, while sirloin is leaner but still flavorful. Both work beautifully in this recipe.
• Cheese: Sharp white cheddar is key for a bold flavor that cuts through the creaminess. Avoid pre-shredded cheese with anti-caking agents for best melting.
• Milk: Whole milk yields the creamiest sauce, but 2% milk can be used for a lighter option.
• Roasted Garlic: Roasting garlic transforms pungency into sweet, caramelized notes that elevate the cheese sauce.
• Parsley: Fresh parsley isn’t just for garnish—it adds a fresh, herbal note that brightens the dish.

Make-Ahead & Storage

This Steak & Roasted Garlic White Cheddar Mac can be assembled ahead of time and stored in an airtight container in the fridge for up to 3 days. When ready to eat, reheat gently on the stovetop or in the oven, adding a splash of milk if the sauce has thickened too much. For meal prep, cooking the steak and roasting the garlic in advance saves time on busy nights.

Your Top Questions

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional, penne, shells, or cavatappi work wonderfully as they hold onto the cheese sauce well. Just adjust cooking times according to the pasta shape.

How can I tell when the steak is done?

Using a meat thermometer is the most reliable method. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Rest the steak after cooking to allow juices to redistribute before slicing.

Is there a way to make this dish lighter?

Yes! Substitute whole milk with 2% or a plant-based milk for fewer calories. You can also reduce the cheese slightly or swap half the cheddar for a milder, lower-fat cheese. For a lighter pasta option, try whole wheat or legume-based pasta.

Can I freeze the leftovers?

While you can freeze this mac and cheese, the texture of the pasta may change slightly after thawing. If freezing, portion it out and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the oven.

Similar Recipes

• Roasted Garlic Cheesy Rice – A creamy, garlicky side that pairs beautifully with steak or poultry.
• Beef Fajitas – Tender strips of seasoned beef with peppers and onions for a vibrant, flavorful meal.
• Lighter Cheesy Pasta Bake – A healthier twist on classic baked mac and cheese with fewer calories but full flavor.

Final Bite

When you want to take mac and cheese to the next level, this Steak & Roasted Garlic White Cheddar Mac hits every note — creamy, cheesy, savory, and incredibly satisfying. The layers of flavor from the roasted garlic and perfectly cooked steak make each bite a true delight. Whether it’s a weeknight treat or a weekend feast, this recipe brings comfort and elegance to your dinner table with ease. Don’t forget to garnish with fresh parsley to add that final touch of color and freshness. Enjoy!

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