Ingredients
Macaroni and Vegetables
- 1 pound elbow macaroni
- 1 green bell pepper, chopped finely
- 1/2 yellow onion, chopped finely
Cheese Sauce and Toppings
- 10 tablespoons unsalted butter, divided
- 2 cups cooked steak, chopped finely
- 1/2 cup flour
- 2 teaspoons ground mustard
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 6 cups whole milk (2% milk okay as substitute)
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large egg
- 8 ounces Velveeta cheese
- 12 ounces medium cheddar cheese, shredded and divided (2 cups reserved for topping)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the mac and cheese.
- Shred Cheeses: Shred the Velveeta and cheddar cheeses. Reserve 2 cups of the shredded cheddar for topping the dish before baking.
- Cook Pasta: Boil the elbow macaroni until fully cooked. After draining, let the pasta sit in the hot water for an extra 10 minutes, then rinse gently with cold water. This prevents the pasta from absorbing too much cheese sauce.
- Sauté Vegetables and Steak: In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Add the chopped green bell pepper and yellow onion and sauté for 4-5 minutes until translucent. Then, stir in the finely chopped cooked steak.
- Make Roux and Add Spices: Add the remaining 8 tablespoons of butter to the skillet, stir in flour, ground mustard, cayenne pepper, and paprika. Whisk together until fully combined and cook for about 15 seconds to remove the raw flour taste.
- Add Milk and Season: Slowly whisk in the 6 cups of whole milk to keep the mixture smooth. Add kosher salt and coarse ground black pepper. Cook this mixture for 5 minutes, stirring frequently to thicken the sauce. Then turn off the heat.
- Temper the Egg: Scoop out 1 cup of the hot milk mixture and transfer to a separate bowl or glass measuring cup. Chill this for 3-5 minutes in the refrigerator to cool it slightly. Whisk in the egg until fully combined to prevent curdling.
- Combine Egg Mixture: Turn the heat back on to medium-low. Slowly pour the egg-milk mixture back into the sauce while whisking continuously to incorporate it smoothly.
- Add Cheeses: Stir in the Velveeta cheese and 1 cup of shredded sharp cheddar until melted and smooth.
- Combine Pasta and Sauce: Add the rinsed macaroni into the cheese sauce, stirring gently to coat evenly.
- Bake the Dish: Transfer the mac and cheese mixture into a 9×13-inch baking dish. Sprinkle the reserved 2 cups of shredded cheddar cheese evenly on top. Bake uncovered for 30 minutes until bubbly and golden brown on top.
Notes
- Using the extra soaking step after cooking the pasta helps ensure that the macaroni doesn't soak up too much cheese sauce, keeping the dish creamy.
- Tempering the egg by cooling some milk and whisking it with the egg prevents the egg from scrambling when added to the hot sauce.
- Velveeta cheese adds a creamy, smooth texture to the cheese sauce, balancing the sharpness of the cheddar.
- Feel free to use 2% milk instead of whole milk for a slightly lighter version.
- This dish can be made a day ahead; refrigerate before baking and add extra baking time if baking from cold.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
