Steakhouse Creamy Horseradish Mac
This Steakhouse Creamy Horseradish Mac is a decadent comfort food twist with tender beef sirloin, creamy cheese sauce, and a bold horseradish kick. Perfect for any occasion!
Servings: 4 servings
Ingredients
- 8 oz elbow macaroni classic pasta shape
- 1 lb beef sirloin steak cubed, tender and juicy
- 2 tablespoons olive oil for searing the steak and adding richness
- 1 cup heavy cream creates creamy, decadent sauce
- 1/4 cup prepared horseradish adds a spicy kick
- 1 cup shredded cheddar cheese sharp and melty
- 1/2 cup grated Parmesan cheese adds nuttiness and umami
- salt and pepper to taste, enhancing all flavors
- 2 green onions chopped, for freshness and mild onion crunch
Instructions
- 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 the pasta and set aside.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the cubed beef sirloin generously with salt and pepper. Add the steak cubes to the hot skillet in a single layer (do this in batches if necessary to avoid overcrowding) and sear for 2-3 minutes on each side until browned and cooked to your preferred doneness. Remove the beef from the skillet and set aside.
- Reduce the heat to medium and pour the heavy cream into the skillet. Stir frequently, scraping up any browned bits from the steak for extra flavor. Once the cream starts to thicken slightly (about 3-4 minutes), stir in the prepared horseradish, shredded cheddar cheese, and grated Parmesan. Keep stirring until the cheeses melt completely and the sauce is smooth and creamy. Taste and season with additional salt and pepper if needed.
- Add the cooked elbow macaroni and seared beef sirloin cubes back into the skillet with the horseradish cream sauce. Gently toss everything together to ensure the pasta and beef are evenly coated in the sauce.
- Remove the skillet from heat. Sprinkle the chopped green onions over the top for a fresh pop of color and flavor. Serve immediately while warm and creamy.
Equipment
- Large Pot
- Skillet or frying pan
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Notes
- Cook the beef in batches to avoid overcrowding and ensure a proper sear.
- Use half-and-half instead of heavy cream for a lighter sauce if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of cream or milk.
- Try swapping sirloin with ribeye, tenderloin, or lamb shoulder for different flavors.
- Adjust horseradish amount to control the heat level or substitute with wasabi for a sharper bite.