Some dinners just understand the assignment: cozy, a little indulgent, and absolutely worth making on a random weeknight. This Garlic Butter Steak and Macaroni is exactly that—juicy steak bites in glossy garlic butter piled onto creamy mac that tastes like it came from your favorite comfort-food spot.
It’s the best of both worlds: steakhouse vibes meets nostalgic mac-and-cheese energy. And the whole thing comes together fast enough that you don’t need a special occasion to make it happen.
Why You’ll Love This
You get tender, seared steak coated in garlicky butter, plus ultra-creamy macaroni that clings to every bite—one pan for the steak, one pot for the pasta, and a dinner that feels big-time without being high effort.
Ingredients
- 1 lb (450g) steak (ribeye, sirloin, or strip), cut into 1-inch cubes
- 12 oz (340g) elbow macaroni
- 2 tbsp olive oil
- 6 tbsp unsalted butter, divided
- 5–6 cloves garlic, minced
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional but amazing)
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 2 tbsp chopped parsley (optional, for finishing)
- 2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella (for stretch)
- 2 tbsp all-purpose flour
- 1 tsp Dijon mustard (optional, boosts flavor)
- Pinch of cayenne or red pepper flakes (optional)
How to Make It
- Bring a large pot of water to a boil. Salt it generously (it should taste like the sea). Add macaroni and cook until just al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta cooks, pat the steak cubes very dry with paper towels. Season with salt, pepper, smoked paprika (if using), and thyme.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tbsp butter. When hot and shimmering, add steak in a single layer (work in batches if needed). Sear 2–3 minutes per side until browned and cooked to your liking. Transfer steak to a plate.
- Lower heat to medium. In the same skillet, add 3 tbsp butter and the minced garlic. Stir for 30–60 seconds until fragrant (don’t let it brown). Return steak to the skillet and toss to coat in garlic butter. Turn off heat and set aside.
- In the pasta pot (or a separate saucepan), melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
- Slowly whisk in milk and cream. Simmer 3–5 minutes, whisking often, until slightly thickened. Stir in Dijon (if using), a pinch of cayenne (if using), and a little salt and pepper.
- Turn heat to low and add cheddar and mozzarella in handfuls, stirring until melted and smooth. If it gets too thick, loosen with a splash of reserved pasta water.
- Add drained macaroni to the cheese sauce and stir until fully coated. Taste and adjust seasoning.
- To serve, spoon mac into bowls and top with garlic butter steak (plus any buttery pan drippings). Finish with parsley and an extra crack of black pepper if you’re feeling fancy.
Tips for the Best Results
- Dry steak = better sear. Moisture is the enemy of browning, so really pat it down.
- Don’t overcrowd the pan. Sear in batches so the steak browns instead of steaming.
- Use freshly shredded cheese. Pre-shredded has anti-caking agents that can make sauces grainy.
- Keep the garlic on medium heat. Garlic goes from perfect to bitter fast—fragrant is the goal.
- Save that pasta water. A splash makes the mac glossy and helps the sauce cling.
- Rest the steak. Even 5 minutes on a plate helps keep it juicy before tossing back in butter.
Variations
- Spicy steakhouse mac: Add 1–2 tsp hot sauce to the cheese sauce and a pinch of chili flakes to the garlic butter.
- Mushroom lover’s version: Sauté sliced mushrooms in the steak pan after searing, then add garlic butter and steak back in.
- Extra cheesy bake: Pour mac into a baking dish, top with more cheddar and buttered breadcrumbs, and broil 2–3 minutes until golden.
- Protein swap: Try garlic butter shrimp or chicken bites instead of steak (same method, adjust cook time).
- Veg-forward: Stir roasted broccoli or peas into the mac for a little green moment.
Storage & Reheating
Store steak and macaroni in airtight containers in the fridge for up to 3 days. Reheat macaroni gently on the stove or in the microwave with a splash of milk to bring the sauce back to life. Warm the steak quickly in a skillet over medium heat with a small pat of butter—just until heated through, so it stays tender.
FAQ
What cut of steak works best for garlic butter steak and macaroni?
Ribeye is the most luxurious and stays super juicy, but sirloin is a great budget-friendly option that still sears beautifully. Strip steak also works well. Aim for a cut you’d enjoy on its own, since it’s the star on top of the mac.
How do I keep the cheese sauce from turning grainy?
Use low heat when melting the cheese and add it in handfuls, stirring until each addition is smooth before adding more. Freshly shredded cheese helps a lot, and avoiding a hard boil after the dairy goes in is key.
Can I make this recipe ahead of time?
You can, with a small strategy: make the mac and steak separately, then combine right before serving. When reheating the mac, add a splash of milk and stir well. Warm the steak quickly so it doesn’t overcook.
What’s the best doneness for the steak bites in this dish?
Medium-rare to medium is ideal because the steak stays tender and juicy, especially since it gets tossed in warm garlic butter at the end. If you prefer medium-well, just reduce the time the steak sits in the hot pan after searing so it doesn’t dry out.
Can I use a different pasta shape besides elbow macaroni?
Absolutely. Cavatappi, shells, and rotini are all great because they hold onto the cheese sauce. Just cook to al dente and reserve a little pasta water so the sauce stays creamy.