What is the best way to cook the steak?

I love using a piping hot cast iron skillet. Put the steak in when the oil is shimmering hot, and then don't move it until you are ready to turn it - this makes for a great sear!

What if you have one person who doesn't want spinach?

Oh, you mean like in MY house? That means you need to cook the spinach separately - saute it in a skillet until it is melted - and then ladle out their portion of spinach-free steakhouse mac and cheese. Then stir the spinach into the pot so everyone else can enjoy their greens.

Can this be made ahead of time?

Technically yes, but I promise it is so so so good made right before you serve it, with all the fresh cooked flavors going on. If you are really pressed for time, you can make the mac and cheese part ahead of time and reheat it with a little milk, but try and make the steak right before serving time.

Have a question that I didn't cover?

Pop your question the Comments section below and I promise to answer pronto!

Steakhouse Macaroni and Cheese

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5 from 1 review

This easy recipe for steakhouse macaroni and cheese stirs steakhouse ingredients into everyone’s favorite pasta supper!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 pound elbow macaroni
9 ounces baby spinach
2 tablespoons canola oil
1 pound high quality steak (tenderloin, sirloin, etc)
5 tablespoons butter
6 tablespoons flour
5 cups milk
16 ounces shredded cheddar cheese

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Instructions

Cook macaroni according to package directions until tender in boiling salted water. Add the spinach to the pasta about 1 minute before the pasta cooking time is done and stir until wilted. Drain the pasta and spinach together and set aside.
While the pasta is cooking, cook the steak: heat canola oil in a large skillet over high heat. Cook the steak until it is done to your liking (about 4 minutes per side for medium rare) and remove it to a cutting board. Let it rest while you make the cheese sauce.
Heat butter in Dutch oven over medium-high heat until foaming. Add flour and whisk to combine, about one minute. Whisking constantly, add milk.
Bring mixture to a boil, whisking constantly. Reduce heat to medium and simmer until thickened to the consistency of heavy cream, whisking occasionally.
Take off heat and stir in cheese and one teaspoon salt until cheese is fully melted. Add pasta and stir over medium low heat until heated through, 3-5 minutes.
While the pasta is warming, slice the steak into bite-sized pieces and stir into the mac and cheese.
Ladle into dishes and watch the faces light up in happiness.

Notes

- Short Pasta: Elbow macaroni, penne or any other short pasta will work.

- Baby Spinach: Using baby spinach means you don’t have to spend time chopping up the bigger leaves into bite-sized pieces.

- Steak: We splurge on tenderloin, but any tender cut will do, including sirloin and hanger steak.

- Milk: You can use whole milk or low fat, but not skim.

- Shredded Cheddar Cheese: The kind that comes pre-shredded in the bag is just fine…or you can shred your own!

Find it online: https://www.framedcooks.com/steakhouse-macaroni-and-cheese/