Steak and Cheddar Mac and Cheese

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Total Time

40 minutes

Prep Time

10 mins

Cook Time

30 mins

Rating

(21)

Ingredients

8 servings

14 ounces whole wheat elbow macaroni (or other pasta)
6 tablespoons butter, divided
16 ounces sirloin steak, cut into small pieces
3 cloves garlic, minced
2 tablespoons fresh parsley, minced
4 tablespoons flour (can use whole wheat)
1 teaspoon salt
2 cups milk
2 cups shredded cheddar cheese
3/4 cup water or broth (only if needed)
A bottle or two of Barefoot Malbec for serving

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Preparation

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Step 1

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

Step 2

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.

Step 3

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.

Step 4

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!