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
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.
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.