Creamy Steak Queso Mac
A cozy and indulgent dish combining tender steak, creamy queso sauce, and macaroni, making it the ultimate comfort food.
Ingredients
Pasta and Sauce
- 8 oz macaroni Cook according to package instructions
- 1 cup heavy cream Can substitute with half-and-half or evaporated milk
- 1 cup cheddar cheese, shredded Shred your own for best melting
- 1 cup pepper jack cheese, shredded Adjust to taste for spice level
Beef and Seasoning
- 1 lb steak, diced Sirloin or flank steak works well; use leftover grilled steak if available
- 1 tablespoon olive oil For cooking the steak
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Chopped green onions For garnish
Instructions
Preparation
- Cook the macaroni according to package directions until al dente, about 7-9 minutes. Drain and set aside.
- In a pan, heat olive oil over medium heat. Add the diced steak, season with salt, pepper, garlic powder, and onion powder, and cook until browned, about 5-7 minutes.
Sauce
- In a large saucepan over medium heat, warm the heavy cream for 1-2 minutes until steaming but not boiling.
- Gradually add the shredded cheeses, stirring until melted and smooth. If the sauce is too thick, add a splash more cream.
Combine
- Add the cooked macaroni and steak to the cheese sauce, stirring until everything is coated and heated through. Taste and adjust seasoning as needed.
- Serve warm, topped with chopped green onions.
Notes
Make ahead by cooking the macaroni slightly under al dente, undercooking the steak, combining, cooling, and refrigerating. Use leftovers in stuffed peppers or quesadillas.