Steak and Cheddar Mac and Cheese

Pasta: Cook the pasta according to package directions. Drain and set aside (toss with oil to prevent sticking).

Steak: Melt 2 tablespoons butter in a large, sturdy skillet over medium-low heat. Continue to heat the butter until it’s barely browned. Turn the heat up to medium-high and add the steak pieces – do not stir or shake for 30-45 seconds. Flip the steak pieces and cook for another minute or two, until the steak is done to your liking. Remove from heat and keep warm.

Sauce: Melt the remaining butter over medium heat. Add the garlic and parsley – saute for about a minute, being careful not to burn or brown the garlic. Add the flour and salt – saute for another minute or two. Add the milk slowly, whisking to incorporate with the flour/butter mixture. Simmer for 10-15 minutes until the sauce is bubbling and has thickened slightly. Add the cheese and stir until melted.

Assembly: Stir the pasta together with the cheese sauce and add the steak. Stir in extra water or broth if the consistency needs a little thinning out. Season with more salt and pepper, or if you’re really awesome, drizzle truffle oil over the whole thing. Serve with a glass of rich, velvety Barefoot Malbec!