Steak Mac and Cheese, a lavish duo for the books


Another comfort food classic specially made for adults, with some steak and bleu cheese in the mix for good measure.

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves 4

350 grams leftover steaks (rib-eye or tenderloin), sliced
45 grams onions, chopped finely
20 grams garlic, minced
20 grams parsley, roughly chopped
2 tablespoons olive oil
4 tablespoons all-purpose flour
4 tablespoons butter, unsalted
½ cup cheddar cheese, grated
½ cup mozzarella cheese, grated
100 grams bleu cheese, crumbled
2 cups fresh milk
500 grams macaroni, cooked according to package instructions
Salt and pepper, to taste

1 Preheat oven to 400º F.
2 Slice steak into bite size pieces.
3 Sauté the steak with onions and garlic in olive oil, toss in half of the parsley, and season with salt and pepper. Set aside.
4 In a deep saucepan, make the cheese sauce by melting the butter and adding flour. Add fresh milk and continue stirring until it thickens.
5 Add half of the cheddar and all the mozzarella and bleu cheese. Stir in until thick.
6 Toss the pasta in the sauce. Add the meat, and top with more sauce.
7 Add the remaining cheddar cheese on top and bake in the oven for 45 minutes until brown and bubbly. Top with parsley.

Chef’s Note:
If you don’t like the taste of bleu cheese, you can substitute it with some sharp cheddar cheese.

This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.