Steak Bites with Mac N Cheese

Why I Love This Recipe

I love this recipe because it feels indulgent but comes together with minimal fuss. The steak bites are juicy and packed with smoky, Creole-inspired flavor, and they pair so well with the creamy, melty mac and cheese. I also like that the whole dish can be prepped ahead, making it a great option for entertaining or a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak Bites:

• 2 NY Strip steaks, cut into 1/4-1/2 inch cubes

• 2 tsp smoked paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tbsp Lite Creole Seasoning (like Tony’s)

• Avocado oil (as a binder)

For the Mac N Cheese:

• 16 oz pasta of choice

• Pinch of kosher salt (for boiling water)

• 2/3 stick unsalted butter

• 1/3 cup all-purpose flour

• 3–4 cups lukewarm whole milk

• 2 slices pepper jack cheese

• 8 oz each: shredded Gouda, Gruyere, sharp cheddar, and mozzarella

• 1 1/2 cups reserved shredded cheese mixture

Directions

1. Season the Steak Bites: I cut the NY Strip steaks into cubes, then toss them in a bowl with smoked paprika, garlic powder, onion powder, and Creole seasoning. I drizzle in avocado oil and mix until everything is coated. Then I cover and refrigerate them while I make the mac and cheese.

2. Cook the Pasta: I bring a large pot of salted water to a boil, add the pasta, and cook it for 10–12 minutes until al dente. Then I drain and set it aside.

3. Make the Cheese Sauce: In a saucepan, I melt the butter over medium heat and whisk in the flour to make a roux. After cooking for 1–2 minutes, I add the same spice mix used on the steak. I slowly whisk in lukewarm milk until the sauce is smooth and thickened. Then I stir in the pepper jack and start adding the shredded cheeses in batches, whisking until creamy. I reserve 1 1/2 cups of this sauce for topping.

4. Combine Pasta and Sauce: I mix the cooked pasta with the cheese sauce in a large bowl. If I want extra cheesiness, I stir in another 2/3 cup of shredded cheese. Then I scoop the mixture into oven-safe bowls and pour the reserved sauce on top.

5. Bake the Mac and Cheese: I preheat the oven to 350°F and place the bowls on a baking sheet. I bake them for 20–25 minutes until bubbly and golden, then broil for 5 minutes for a crispy top.

6. Sear the Steak Bites: While the mac is baking, I heat a skillet over medium-high heat. I sear the steak cubes for a few minutes per side until browned and cooked to my liking, then keep them warm under foil.

7. Serve: Once the mac and cheese is done, I remove the bowls from the oven and top each one with a pile of hot, juicy steak bites. I serve it immediately while everything’s still warm and melty.

Servings and timing

This recipe serves 4 people and takes about 45–55 minutes to prepare from start to finish, including baking time. It’s perfect for a hearty dinner that feels like a treat.

Variations

Sometimes I swap the NY Strip with sirloin, ribeye, or flank steak depending on what I have. I also like mixing up the cheeses—Fontina or white cheddar work great. For added texture, I sprinkle buttered breadcrumbs over the mac before baking. And if I’m cooking for kids, I tone down the spice by skipping the Creole seasoning or reducing the pepper jack.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days. When I reheat, I use the oven at 325°F to warm everything evenly and keep the cheese creamy. A splash of milk stirred into the mac before reheating helps bring it back to life. I also reheat the steak bites in a hot skillet for a quick sear to keep them juicy.

FAQs

Can I make this recipe ahead of time?

Yes, I often assemble the mac and cheese ahead of time and refrigerate it for up to 24 hours before baking. I cook the steak bites fresh for the best texture.

What’s the best pasta for mac and cheese?

I usually go for elbow macaroni, cavatappi, or shells. They hold onto the creamy sauce really well and make every bite cheesy.

Can I use pre-shredded cheese?

I prefer shredding the cheese myself for smoother melting, but pre-shredded can work in a pinch. Just know it may be slightly less creamy.

How spicy is this dish?

The spice is mild to moderate, depending on how much Creole seasoning and pepper jack I use. It’s flavorful but not overwhelming.

Can I grill the steak instead of pan-searing?

Definitely. Grilling the steak bites adds a smoky char that I love. Just keep the pieces large enough not to fall through the grill grates.

Conclusion

This Steak Bites with Mac N Cheese recipe is a crave-worthy combo of tender beef and rich, gooey cheese that hits all the right notes. Whether I’m making it for family dinner or treating myself, it’s always a hit—and once I’ve had it, plain mac and cheese just doesn’t cut it anymore.