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Steak Pepper Jack Queso Mac and Cheese

Steak Pepper Jack Queso Mac and Cheese in a baking dish with golden breadcrumb topping
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Bold, spicy comfort food at its best. Tender seared steak meets a fiery pepper jack queso sauce and crispy breadcrumb topping in this easy baked mac and cheese.

Ingredients

Scale
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 lb elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 8 oz pepper jack cheese, freshly shredded
  • 4 oz cream cheese, cubed and softened
  • 1/2 cup diced green chiles
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tbsp melted butter

Instructions

  1. Cook elbow macaroni 1-2 minutes under package directions in salted boiling water. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season steak cubes with chili powder, cumin, garlic powder, salt, and pepper. Sear 2-3 minutes per side until browned but not fully cooked through. Remove and set aside.
  3. In the same pot used for pasta, melt 2 tbsp butter over medium heat. Whisk in flour and stir constantly for 1 minute until the roux smells slightly nutty.
  4. Gradually whisk in milk and heavy cream. Bring to a gentle simmer, stirring constantly, until sauce thickens and coats the back of a spoon, about 4-5 minutes.
  5. Remove pot completely from heat. Stir in shredded pepper jack, cubed cream cheese, and diced green chiles until fully melted and smooth. Season with salt and pepper.
  6. Add cooked macaroni and seared steak to the cheese sauce. Fold gently to combine without breaking up the steak.
  7. Preheat oven to 375 degrees F (190 degrees C).
  8. Mix panko breadcrumbs with 2 tbsp melted butter in a small bowl until evenly coated.
  9. Transfer mac and cheese to a greased baking dish. Spread evenly and top with buttered breadcrumbs.
  10. Bake for 15-20 minutes until topping is golden brown and sauce is bubbling at the edges. Rest 5 minutes before serving.

Notes

  • Always shred your own pepper jack cheese. Pre-shredded cheese contains anti-caking starch that causes the sauce to turn grainy.
  • Always remove the pot from heat completely before adding cheese to prevent a broken or grainy sauce.
  • For extra heat, add a diced jalapeno with the green chiles. Flank steak or ribeye can be substituted for sirloin.
  • Freezing is not recommended. Refrigerate leftovers in an airtight container for up to 4 days. Reheat in oven at 350 degrees F with a splash of milk to restore the creamy sauce texture.

Nutrition

Find it online: https://www.benefitiany.com/steak-pepper-jack-queso-mac/