Description
Dive into this smoky, spicy twist on mac and cheese! Tender sirloin meets creamy, molten Pepper Jack queso and sweet bell peppers. Full searing instructions and complete nutritional analysis included.
Ingredients
Scale
- 1 pound flank or sirloin steak
- 8 ounces elbow macaroni
- 8 ounces Pepper Jack cheese, shredded
- 1 small red bell pepper, diced
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
Instructions
- Step 1: Cook the macaroni according to package directions until al dente. Drain and set aside. While the pasta cooks, season the steak liberally with salt and pepper.
- Step 2: Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the steak for 3-5 minutes per side (for medium-rare), then remove from the pan and let rest for 10 minutes before slicing into bite-sized pieces. Add the diced red bell pepper to the same pan and sauté for 3-4 minutes until softened, then set aside.
- Step 3: Reduce the heat to medium-low and melt the butter in the skillet. Slowly whisk in the whole milk and smoked paprika until simmering gently. Gradually add the shredded Pepper Jack cheese, stirring continuously until the cheese is completely melted and the sauce is smooth and thick (do not allow the sauce to boil).
- Step 4: Once the queso is smooth, stir in the drained macaroni, the sautéed bell peppers, and the sliced steak pieces. Ensure all components are evenly coated in the cheese sauce.
- Step 5: Continue to cook for 1-2 minutes, stirring gently until the dish is thoroughly heated through. Serve immediately, garnished with additional black pepper if desired.
Notes
- Keep leftovers fresh for up to three days in an airtight container, adding a splash of milk before sealing to prevent the mac from drying out.
- To reheat without separating the sauce, warm single servings gently in a skillet over low heat, stirring constantly, and adding a teaspoon of water or milk if needed.
- Garnish individual bowls with fresh cilantro and a sprinkle of crushed tortilla chips for a bright contrast and welcome crunch against the rich queso.
- When melting the Pepper Jack for your queso, always maintain medium-low heat; if the sauce boils, the cheese emulsion can "break," resulting in a grainy, oily texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (380g)
- Calories: 810
- Sodium: 1650mg
- Fat: 51g
- Saturated Fat: 25g
- Trans Fat: 0.5g
- Protein: 5g