Description
An elevated twist on classic macaroni and cheese, this dish combines creamy cheeses with sautéed steak, making it a rich and protein-packed meal.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb beef steak, thinly sliced
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 2 cups cheddar cheese, shredded
- 1 cup cream cheese
- 2 cups beef broth
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the macaroni. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside, ensuring they don’t stick together.
- Brown the beef. In a large skillet, drizzle olive oil over medium heat. Add the thinly sliced beef and sauté until browned, about 4-5 minutes.
- Sauté veggies. Toss in the sliced bell peppers and onions with the beef. Sauté until softened, about 3-4 more minutes.
- Prepare the cheese sauce. In a separate pot, combine the cream cheese with the beef broth over low heat. Stir until it reaches a smooth consistency.
- Melt the cheese. Gradually mix in the shredded cheddar cheese, garlic powder, salt, and pepper, stirring until the cheese melts into a creamy sauce.
- Combine everything. Fold the cooked macaroni into the cheese sauce, mixing gently. Add the beef and vegetable mixture.
- Serve hot. Dish out your macaroni and cheese while it’s warm, garnishing with extra cheese if desired.
Notes
For a baked variation, transfer to a baking dish, sprinkle extra cheese on top, and bake until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
Keywords: macaroni and cheese, high protein, comfort food, beef, family meal