Steakhouse Loaded Mac with Crispy Onions
This Steakhouse Loaded Mac with Crispy Onions is a hearty, cheesy delight topped with crunchy fried onions and fresh scallions—comfort food elevated to steakhouse perfection!
Servings: 4 servings
Ingredients
- 8 ounces elbow macaroni
- 1 pound ground beef lean
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper freshly cracked
- 1 cup beef broth
- 1 cup whole milk
- 2 cups shredded cheddar cheese sharp
- 1 cup shredded mozzarella cheese mild
- 1/2 cup sour cream
- 1/2 cup scallions chopped
- 1 cup crispy fried onions
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
- Sprinkle 1 teaspoon each of garlic powder, onion powder, smoked paprika, and black pepper over the browned beef. Stir to coat evenly, letting the spices toast slightly for about 1 minute.
- Lower the heat to medium. Add 1 cup beef broth and 1 cup whole milk to the skillet with the beef. Stir to combine and bring to a gentle simmer. Gradually stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until fully melted and smooth.
- Remove the skillet from heat. Stir in 1/2 cup sour cream and 1/2 cup chopped scallions to add creaminess and fresh flavor.
- Add the drained elbow macaroni to the cheese and beef mixture. Stir until the pasta is fully coated and everything is evenly combined.
- Transfer the mac and cheese mixture to a serving dish or bake in a preheated oven at 350°F (175°C) for 10-15 minutes if you want a bubbly hot dish. Just before serving, sprinkle 1 cup of crispy fried onions on top for that signature crunch.
- Garnish with extra scallions if desired and serve immediately. Perfect alongside a fresh salad or Honey Sriracha Coleslaw for a balanced meal.
Equipment
- Large Pot
- Large skillet or sauté pan
- Mixing spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Baking dish (optional)
Notes
- For best texture, add crispy fried onions just before serving to keep them crunchy.
- Cook pasta to al dente to avoid mushy mac and cheese.
- Use gentle heat when melting cheese to prevent sauce from separating or becoming grainy.
- Store leftovers in an airtight container for up to 3 days and reheat gently, adding a splash of milk or broth to restore creaminess.
- Customize with different cheeses or substitute ground beef with ground turkey, chicken, or plant-based alternatives.