Why we love this recipe
First, imagine a bowl full of dreamy, creamy macaroni and cheese. Got it in your mind?
Okay, now stir in some bite-sized pieces of tender juicy steak, and because creamed spinach is a steakhouse fave, swirl in some baby spinach until it is just the right amount of gently wilted into your glorious macaroni and cheese and steak conglomeration.
It’s an ingredient and flavor combo that makes you want to slap your forehead and think, WHY OH WHY didn’t I think of this before (if you are me that is ).
It’s also a full meal in a bowl, what with the veggies and the steak and the pasta all lovingly stirred together.
AND, it’s so easy to toss together while also being kinda fancy! Which in my book makes it a perfect dinner party or celebration main course. Have I convinced you yet?
Ingredients needed to make this recipe
- 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.
- Canola Oil: Always my choice for searing steak.
- Steak: We splurge on tenderloin, but any tender cut will do, including sirloin and hanger steak.
- Butter: Salted or unsalted will both work.
- Flour: Regular all-purpose flour
- 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.
How to make this recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
- Cook your pasta according to package directions until tender in boiling salted water. Add some baby spinach to the pasta about 1 minute before the pasta cooking time is done and stir until it is nice and wilted. Drain the pasta and spinach together and set aside.
- While the pasta is cooking, cook the steak: heat some 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 some butter in Dutch oven over medium-high heat until it is bubbly and foaming. Add some flour and whisk to combine, about one minute. Whisking constantly, pour in some milk.
- Bring your milk mixture to a boil, whisking constantly. Reduce heat to medium and simmer until it is thickened to about the consistency of heavy cream, whisking occasionally.
- Take the sauce off the heat and stir in some shredded Cheddar cheese and one teaspoon salt until the cheese is fully melted. Add the cooked pasta and stir over medium low heat until heated through, about three to five minutes.
- While the pasta is warming, slice the steak into bite-sized pieces and stir it into the mac and cheese.
- Ladle into warm dishes and watch the faces light up in happiness.
Steakhouse Mac and Cheese FAQ
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!
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.
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.
Pop your question the Comments section below and I promise to answer pronto!
OTHER MACARONI AND CHEESE RECIPES WE LOVE!
 This fun recipe for cheeseburger macaroni and cheese is a sure-fire crowd-pleaser! Two great supper tastes in one bowl. |
 This speedy, kid-friendly recipe for macaroni ham and cheese adds some protein to everyone’s favorite comfort food supper! |
 This easy recipe for odds and ends macaroni and cheese helps clean out your fridge while making a luscious creamy pasta supper at the same time! |
And we all lived happily ever after, our tummies filled with decadent macaroni with steak!
We would love you to leave a review!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! ) and your thoughts in the Comments section below. Your thoughts and advice will help both us and your fellow readers.
PrintSteakhouse Macaroni and Cheese
This easy recipe for steakhouse macaroni and cheese stirs steakhouse ingredients into everyone’s favorite pasta supper!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
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.
Equipment We Used to Make This Recipe
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Notes
Steak: Any tender cut of steak will work for this recipe…we splurge on tenderloin, but you can also use sirloin, hanger steak or any steak that will cook up tenderly without marinating.
Pasta: We like the classic mac and cheese vibe you get from using good old elbow macaroni, but any short pasta will do – think penne, campanelle, etc
Milk: Both whole milk and low fat milk will work for this recipe. Don’t use non fat skim milk or you won’t get all the richness you are looking for.
Keywords: steakhouse macaroni and cheese, steakhouse macaroni and cheese recipe, longhorn steak mac and cheese
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