Steak & Roasted Garlic White Cheddar Mac
This Steak & Roasted Garlic White Cheddar Mac is the ultimate indulgence! Creamy mac and cheese meets juicy steak and sweet roasted garlic for a satisfying, gourmet comfort meal.
Servings: 4 servings
Ingredients
- 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 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
Instructions
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.
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.
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.
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. 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.
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.
Equipment
- Oven-safe roasting pan or baking sheet
- Large Pot
- Skillet or cast iron pan
- Medium Saucepan
- Whisk
- Chef’s knife and cutting board
- Colander
- Mixing spoon or spatula
Notes
- Use ribeye for a richer flavor or sirloin for a leaner option without sacrificing taste.
- Roast the garlic ahead of time to save prep time and deepen the flavor of the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of milk.