Garlic Butter Steak Bites with Creamy Mac and Cheese

Ingredients

Steak bites:

600 g sirloin or ribeye steak, cut into bite-sized cubes

2 tbsp olive oil

3 tbsp unsalted butter

4 garlic cloves, minced

1 tsp salt

1 tsp freshly ground black pepper

1 tsp garlic powder

1 tsp smoked paprika

Creamy macaroni and cheese:

300 g elbow macaroni (or short pasta)

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups milk

2 1/2 cups sharp cheddar cheese, freshly shredded

1/2 cup mozzarella cheese, shredded

1/2 tsp salt

1/4 tsp ground mustard

1/4 tsp black pepper

To serve:

2 tbsp fresh parsley, chopped

extra garlic butter sauce, for drizzling

Method

1. Cook the macaroni until just al dente, drain and set aside.

2. Melt the butter for the cheese sauce, whisk in the flour and cook for 1 minute, then pour in the milk gradually, stirring until smooth and thickened.

3. Stir in the cheddar, mozzarella, salt, mustard and pepper until melted, then fold in the cooked macaroni.

4. Pat the steak cubes dry and season with salt, pepper, garlic powder and smoked paprika.

5. Heat the olive oil in a large pan over high heat. Sear the steak bites in a single layer for 2 to 3 minutes, turning once, until browned.

6. Reduce the heat, add the butter and garlic, and toss the bites in the melting garlic butter for 1 minute. Check that a thermometer reads 145°F (63°C), then rest briefly.

7. Serve the steak bites over or beside the mac and cheese, drizzled with the garlic butter sauce and scattered with parsley.

Cooking tips

Searing in a single layer matters; crowded steak steams instead of browning, so work in batches if needed.

Freshly shredded cheese melts smoother than pre-shredded cheese.

Cook the macaroni just al dente, since it softens further in the hot cheese sauce.

Frequently asked questions