So you know how regular mac and cheese is already pretty much perfect? Well, what if we took it to an entirely different stratosphere by adding tender, juicy steak bites swimming in garlic butter? This Garlic Butter Steak Mac and Cheese is basically what happens when comfort food decides to get fancy but still wants to give you the biggest, warmest food hug of your life. We’re talking perfectly cooked steak pieces seared in garlic butter, the creamiest, cheesiest mac and cheese you’ve ever experienced, and enough garlic butter to make your kitchen smell like heaven for three days. This isn’t just dinner — this is the kind of meal that makes you close your eyes on the first bite and wonder why you ever bothered with regular mac and cheese. Fair warning: this will absolutely ruin every other comfort food for you.
Why You’ll Love This Recipe
- It’s like surf and turf but with mac and cheese instead of lobster (and somehow better)
- The garlic butter situation is next-level aromatic therapy
- Perfect for when you want to feel fancy but also want maximum comfort
- Steak makes it feel like a special occasion even on a Tuesday
- One dish that combines two of the greatest comfort foods ever created
- Impressive enough for date night but cozy enough for Netflix binges
- You can use any cut of steak, from splurge-worthy ribeye to budget-friendly sirloin
- Reheats surprisingly well for such an indulgent dish
The Good Stuff You’ll Need
For the Steak:
- 1 1/2 lbs sirloin, ribeye, or NY strip steak, cut into bite-sized cubes
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp vegetable oil
For the Garlic Butter Magic:
- 6 tbsp butter
- 6 cloves garlic, minced (don’t be shy)
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/4 tsp red pepper flakes (optional)
For the Mac and Cheese Base:
- 1 lb elbow macaroni or cavatappi (the curly ones hold more cheese)
- 6 tbsp butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 8 oz cream cheese, cubed and softened
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and white pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted
- 1/4 cup extra Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Extra steak pieces for garnish (if you can resist eating them all)
Let’s Do This
Step 1: Get That Pasta Going
Bring a large pot of generously salted water to a rolling boil.
Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven).
Reserve 1 cup of pasta cooking water before draining. Don’t rinse the pasta.
Step 2: Season That Beautiful Steak
Cut steak into 3/4-inch cubes — big enough to stay juicy but small enough to eat easily.
Season generously with garlic powder, onion powder, paprika, salt, and pepper.
Let it sit at room temperature while you prep everything else.
Step 3: Sear the Steak to Perfection
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add steak cubes in a single layer — don’t overcrowd or they’ll steam instead of sear.
Cook for 2-3 minutes per side until beautifully browned but still pink inside.
Remove steak to a plate and tent with foil to keep warm.
Step 4: Make That Legendary Garlic Butter
In the same skillet with all those beautiful steak drippings, reduce heat to medium-low.
Add 6 tbsp butter and let it melt slowly.
Add minced garlic and cook for 1-2 minutes until fragrant but not brown.
Stir in parsley, thyme, and red pepper flakes if using.
Return steak to the skillet and toss to coat in garlic butter. Set aside.
Step 5: Build the Ultimate Cheese Sauce
Preheat oven to 375°F.
In a large, heavy-bottomed pot, melt 6 tbsp butter over medium heat.
Whisk in flour and cook for 2-3 minutes, stirring constantly (this is your roux).
Slowly pour in milk and cream, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
Step 6: Cheese Sauce Heaven
Remove from heat and whisk in cream cheese until smooth.
Gradually add cheddar, Gruyère, and Parmesan, stirring until melted and silky.
Stir in Dijon mustard, garlic powder, and nutmeg.
Season with salt and white pepper. If too thick, add pasta water a little at a time.
Step 7: The Grand Assembly
Add cooked pasta to the cheese sauce and toss until every noodle is coated.
Gently fold in about 3/4 of the garlic butter steak, saving the prettiest pieces for the top.
Transfer to a buttered 9×13 baking dish.
Top with remaining steak pieces, arranging them so they look gorgeous.
Step 8: That Golden Crispy Top
Mix panko, melted butter, and extra Parmesan in a bowl.
Sprinkle evenly over the mac and cheese.
Bake for 25-30 minutes until bubbly around edges and golden brown on top.
Let rest for 10 minutes (the hardest part of the whole recipe).
Garnish with fresh parsley and serve immediately.
Serving Suggestions
This is pretty much a complete meal, but a simple arugula salad cuts through all that richness beautifully.
Serve with crusty bread for soaking up every drop of cheesy goodness.
A bold red wine like Cabernet Sauvignon pairs amazingly with the steak.
Roasted asparagus or Brussels sprouts add some green to balance the indulgence.
Switch It Up
Different Steaks: Try this with filet mignon for ultimate luxury, or flank steak for budget-friendly deliciousness.
Chicken Version: Use chicken thighs cut into chunks for a more affordable protein option.
Mushroom Addition: Sauté some mushrooms with the garlic butter for extra umami goodness.
Spicy Kick: Add diced jalapeños or a dash of hot sauce to the cheese sauce.
Different Cheeses: Try smoked gouda, aged white cheddar, or even some blue cheese for adventurous palates.
Herb Variations: Fresh rosemary or sage work beautifully with the steak.
Make-Ahead Tips
You can sear the steak and make the garlic butter earlier in the day.
The cheese sauce can be made ahead and reheated gently before assembling.
Assemble the entire dish (minus breadcrumb topping) and refrigerate up to a day ahead.
When ready to bake, add topping and increase baking time by 10-15 minutes.
Questions People Actually Ask
Q: What’s the best cut of steak for this? A: Sirloin gives great flavor for the price, ribeye is ultimate indulgence, NY strip is a nice middle ground.
Q: Can I use pre-shredded cheese? A: Fresh grated melts so much better and won’t make the sauce grainy, but pre-shredded works in a pinch.
Q: How do I know when the steak is done? A: For medium-rare, it should feel like the flesh between your thumb and forefinger when you make an “OK” sign.
Q: Can I make this without the breadcrumb topping? A: Sure! Just sprinkle some extra cheese on top before baking.
Q: What if my cheese sauce breaks? A: Remove from heat immediately and whisk in a splash of cold milk or cream.
Q: How do I reheat leftovers? A: Add a splash of milk and reheat gently in the oven, covered with foil.
Print
Garlic Butter Steak Mac and Cheese
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
So you know how regular mac and cheese is already pretty much perfect? Well, what if we took it to an entirely different stratosphere by adding tender, juicy steak bites swimming in garlic butter? This Garlic Butter Steak Mac and Cheese is basically what happens when comfort food decides to get fancy but still wants to give you the biggest, warmest food hug of your life. We’re talking perfectly cooked steak pieces seared in garlic butter, the creamiest, cheesiest mac and cheese you’ve ever experienced, and enough garlic butter to make your kitchen smell like heaven for three days. This isn’t just dinner — this is the kind of meal that makes you close your eyes on the first bite and wonder why you ever bothered with regular mac and cheese. Fair warning: this will absolutely ruin every other comfort food for you.
Ingredients
For the Steak:
- 1 1/2 lbs sirloin, ribeye, or NY strip steak, cut into bite-sized cubes
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp vegetable oil
For the Garlic Butter Magic:
- 6 tbsp butter
- 6 cloves garlic, minced (don’t be shy)
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/4 tsp red pepper flakes (optional)
For the Mac and Cheese Base:
- 1 lb elbow macaroni or cavatappi (the curly ones hold more cheese)
- 6 tbsp butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
- 8 oz cream cheese, cubed and softened
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- Salt and white pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 3 tbsp butter, melted
- 1/4 cup extra Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Extra steak pieces for garnish (if you can resist eating them all)
Instructions
Bring a large pot of generously salted water to a rolling boil.
Cook pasta according to package directions until just shy of al dente (it’ll finish cooking in the oven).
Reserve 1 cup of pasta cooking water before draining. Don’t rinse the pasta.
Cut steak into 3/4-inch cubes — big enough to stay juicy but small enough to eat easily.
Season generously with garlic powder, onion powder, paprika, salt, and pepper.
Let it sit at room temperature while you prep everything else.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add steak cubes in a single layer — don’t overcrowd or they’ll steam instead of sear.
Cook for 2-3 minutes per side until beautifully browned but still pink inside.
Remove steak to a plate and tent with foil to keep warm.
In the same skillet with all those beautiful steak drippings, reduce heat to medium-low.
Add 6 tbsp butter and let it melt slowly.
Add minced garlic and cook for 1-2 minutes until fragrant but not brown.
Stir in parsley, thyme, and red pepper flakes if using.
Return steak to the skillet and toss to coat in garlic butter. Set aside.
Preheat oven to 375°F.
In a large, heavy-bottomed pot, melt 6 tbsp butter over medium heat.
Whisk in flour and cook for 2-3 minutes, stirring constantly (this is your roux).
Slowly pour in milk and cream, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
Remove from heat and whisk in cream cheese until smooth.
Gradually add cheddar, Gruyère, and Parmesan, stirring until melted and silky.
Stir in Dijon mustard, garlic powder, and nutmeg.
Season with salt and white pepper. If too thick, add pasta water a little at a time.
Add cooked pasta to the cheese sauce and toss until every noodle is coated.
Gently fold in about 3/4 of the garlic butter steak, saving the prettiest pieces for the top.
Transfer to a buttered 9×13 baking dish.
Top with remaining steak pieces, arranging them so they look gorgeous.
Mix panko, melted butter, and extra Parmesan in a bowl.
Sprinkle evenly over the mac and cheese.
Bake for 25-30 minutes until bubbly around edges and golden brown on top.
Let rest for 10 minutes (the hardest part of the whole recipe).
Garnish with fresh parsley and serve immediately.
Notes
This is pretty much a complete meal, but a simple arugula salad cuts through all that richness beautifully.
Serve with crusty bread for soaking up every drop of cheesy goodness.
A bold red wine like Cabernet Sauvignon pairs amazingly with the steak.
Roasted asparagus or Brussels sprouts add some green to balance the indulgence.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~720 kcal
- Carbohydrates: ~42g
- Protein: ~35g