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White baking dish of baked cavatappi mac and cheese with a golden broiled cheese crust, sliced seared steak on top and a spoonful of creamy pasta scooped out

Steak Mac and Cheese

Creamy four-cheese baked mac and cheese with a crispy broiled top and a seared, butter-basted ribeye sliced over the pasta.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 970
Ingredients Method Notes

Ingredients
  

For the mac and cheese
  • 1 lb cavatappi
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 12 oz evaporated milk 1 can
  • 2 cups heavy cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp chicken bouillon powder or paste
  • 1/2 tbsp Dijon mustard
  • 1 cup reserved pasta water as needed
Cheese (grated from blocks)
  • 16 oz low-moisture mozzarella
  • 12 oz Colby Jack
  • 8 oz sharp cheddar
  • 4 oz Fontina or Gruyère or Gouda
For the steak
  • 1 large ribeye or New York strip about 1 lb, 1 to 1 1/2 inches thick
  • salt, black pepper and garlic powder to season
  • 1 tbsp neutral oil
  • 1 tbsp butter

Method
 

  1. Heat the oven to 350°F (175°C). Grate the cheese: keep 4 oz each of mozzarella, Colby Jack, cheddar and Fontina for the sauce (16 oz) and combine the rest (24 oz) for layering.
  2. Cook the cavatappi in salted water 1 minute less than al dente. Reserve 1 cup pasta water and drain.
  3. Melt the butter in a large saucepan, whisk in the flour and cook 2 minutes. Slowly whisk in the evaporated milk, then the cream. Add the garlic powder, onion powder, smoked paprika, bouillon and Dijon and simmer 3 to 5 minutes.
  4. Lower the heat and melt in the 16 oz of sauce cheese a handful at a time until smooth.
  5. Fold in the pasta, loosening with pasta water until very creamy.
  6. Spread half in a 9x13-inch dish, top with 8 oz of the reserved cheese, add the remaining pasta and cover with the last 16 oz of cheese.
  7. Bake uncovered 25 to 30 minutes, until bubbling, then broil 1 to 3 minutes until golden and crisp, watching closely.
  8. Meanwhile, season the steak and sear in hot oil 3 to 4 minutes per side. Add the butter and baste for the last minute. Check the temperature (USDA recommends 145°F / 63°C with a 3-minute rest) and rest 8 to 10 minutes.
  9. Rest the mac and cheese 5 to 10 minutes, slice the steak against the grain and pile it on top.

Notes

Storage: refrigerate the mac and cheese and steak separately for up to 3 to 4 days. Reheat with a splash of milk.
Make ahead: assemble the mac and cheese up to a day ahead and refrigerate; add 10 to 15 minutes to the baking time. Sear the steak just before serving.
Substitutions: Monterey Jack for Colby Jack; Gruyère or smoked Gouda for Fontina; elbows, shells or rigatoni for cavatappi.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.