Steak & Green Chile Mac and Cheese
This Steak & Green Chile Mac and Cheese is creamy, hearty, and packed with a spicy kick and tender steak bites. Perfect for cozy dinners with a Tex-Mex twist!
Servings: 4 servings
Ingredients
- 1 pound elbow macaroni – the perfect pasta shape for holding creamy sauce
- 2 tablespoons olive oil – for sautéing the steak
- 1 pound steak cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup diced green chiles canned or fresh
- 2 cups shredded cheddar cheese – sharp and melty for rich flavor
- 1 cup shredded Monterey Jack cheese – creamy and smooth complements the cheddar
- 2 cups milk whole milk preferred for creaminess
- 2 tablespoons butter – base for the roux to thicken the sauce
- 2 tablespoons all-purpose flour – thickener for the cheese sauce
- 1 teaspoon garlic powder – adds savory depth
- 1 teaspoon onion powder – warms the flavor profile
- 1/2 teaspoon paprika – subtle smoky sweetness and color
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the steak pieces generously with salt and pepper. Add them to the skillet and cook until browned on all sides, about 3-4 minutes. Remove the steak from the skillet and set aside.
- In the same skillet, reduce heat to medium. Melt the butter, then whisk in the flour, garlic powder, onion powder, and paprika to form a smooth roux. Cook for 1-2 minutes, whisking constantly, until the mixture is golden and bubbly.
- Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 4-5 minutes. Remove the skillet from heat and stir in the shredded cheddar and Monterey Jack cheese until melted and creamy.
- Add the cooked macaroni, seared steak pieces, and diced green chiles to the cheese sauce. Stir gently to combine everything evenly. Taste and adjust salt and pepper if needed.
- Scoop the mac and cheese into bowls or plates and serve hot. For an extra indulgent touch, you can broil the top with a sprinkle of extra cheese until golden and bubbly.
Equipment
- Large Pot
- Large Skillet
- Whisk
- Measuring cups and spoons
- Wooden Spoon or Spatula
Notes
- Use frozen or canned green chiles for convenience without sacrificing flavor.
- Substitute steak with chicken or plant-based proteins for a different twist.
- Reheat gently with a splash of milk to maintain creaminess and texture.
- Don’t skip the roux step to ensure a silky, thick cheese sauce.
- To get a crispy top, broil with extra cheese for 2-3 minutes until golden.