Steak & Roasted Red Pepper Gouda Mac
This Steak & Roasted Red Pepper Gouda Mac is a creamy, hearty comfort food elevated with tender steak, smoky roasted peppers, and melty gouda. Simply irresistible!
Servings: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
- 1 pound steak cut into bite-sized pieces
- salt and pepper to taste
- 1 red bell pepper roasted and chopped
- 1 cup shredded gouda cheese
- 1 cup milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Start by roasting your red bell pepper until the skin is charred and blistered. You can do this under the broiler, on a grill, or directly over a gas flame. Once charred, place the pepper in a bowl covered with plastic wrap to steam, then peel off the skin. Chop the pepper into bite-sized pieces and set aside.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Season the steak pieces with salt and pepper. Add them to the pan in a single layer and cook for about 2-3 minutes per side until browned but still juicy inside. Remove the steak from the pan and set aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and stir constantly for 1-2 minutes to form a roux. Slowly pour in the milk, whisking to avoid lumps. Add garlic powder and onion powder. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Lower the heat and stir in the shredded gouda cheese until melted and smooth.
- Add the cooked pasta, seared steak, and roasted red pepper pieces into the cheese sauce. Stir gently until everything is evenly coated and heated through.
- Scoop the mac into bowls or plates and serve immediately. This dish is perfect on its own or paired with a crisp side salad.
Equipment
- Large Pot
- Large skillet or frying pan
- Medium Saucepan
- Wooden spoon or whisk
- Sharp knife and cutting board
- Colander
Notes
- For a dairy-free version, substitute gouda with plant-based cheese and milk with almond or oat milk.
- Try adding smoked paprika or cayenne to the cheese sauce for a spicy kick in colder months.
- Leftovers keep well in the refrigerator for up to 3 days but do not freeze due to sauce separation.