Steak & Chimichurri Mac and Cheese
This Steak & Chimichurri Mac and Cheese is a creamy, cheesy comfort food with a fresh herbaceous kick and juicy grilled steak slices. Perfect for weeknight dinners!
Servings: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 lb steak (sirloin or ribeye) grilled and sliced
- 1 cup shredded cheddar cheese sharp and melty
- 1 cup shredded Monterey Jack cheese creamy and smooth
- 2 cups milk whole milk works best
- 4 tbsp butter for a rich roux base
- 4 tbsp all-purpose flour thickens the cheese sauce
- 1 tsp garlic powder adds depth of flavor
- 1 tsp onion powder rounds out the seasoning
- salt and pepper to taste
- 1/2 cup fresh parsley chopped, bright and fresh for chimichurri
- 2 tbsp fresh oregano chopped, herby and aromatic
- 2 tsp red pepper flakes for a gentle heat
- 1/2 cup olive oil base for chimichurri sauce
- 1 tbsp lemon juice adds acidity and brightness
Instructions
Cook the Macaroni
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
Grill and Slice the Steak
- Preheat your grill or grill pan over medium-high heat. Season the steak generously with salt and pepper. Grill for about 4-5 minutes per side for medium-rare, or adjust timing to your preferred doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.
Make the Chimichurri Sauce
- In a mixing bowl, combine chopped parsley, fresh oregano, red pepper flakes, olive oil, and lemon juice. Stir well and season with salt and pepper to taste.
Prepare the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly to form a roux. Slowly whisk in the milk, making sure no lumps form. Add garlic powder, onion powder, salt, and pepper. Continue whisking until the sauce thickens, about 5-7 minutes.
Add the Cheese
- Remove the saucepan from heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
Combine Pasta and Cheese Sauce
- Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated.
Assemble and Serve
- Plate the mac and cheese, then top with sliced steak. Spoon generous amounts of chimichurri sauce over the steak for a burst of herbal brightness. Serve immediately and enjoy!
Equipment
- Large Pot
- Skillet or grill pan
- Medium Saucepan
- Mixing Bowl
- Whisk
- Sharp Knife
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze mac and cheese (without steak) for up to 2 months; add fresh steak and chimichurri after reheating.
- Keep chimichurri sauce separate until serving to preserve freshness and color.