Who wants the recipe? ‍ High Protein Garlic Herb Steak Bites & Cajun Mac N Cheese

Ingredients

• 1 lb Sirloin Steak (trimmed and cut into 1‑inch cubes)
• 2 Tbsp Unsalted Butter (divided, room temperature)
• 1 Tbsp Olive Oil (extra‑virgin preferred for searing)
• 2 cloves Garlic (minced)
• 1 tsp Dried Thyme (optional, adds aroma)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 8 oz Elbow Macaroni (about 2 cups dry)
• 2 Tbsp Butter (for roux, unsalted)
• 2 Tbsp All-Purpose Flour (for roux)
• 2 cups Whole Milk (prefer 2% or whole for richness)
• 1 cup Heavy Cream (adds extra creaminess)
• 2 cups Sharp Cheddar Cheese (shredded)
• 1 cup Pepper Jack Cheese (shredded, gives a mild heat)
• 1 tsp Cajun Seasoning (store‑bought or homemade blend)
• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/4 tsp Cayenne Pepper (adjust for heat preference)
• 1/2 cup Panko Breadcrumbs (for topping, toasted)
• 1 Tbsp Butter (for topping) (melted, mixed with panko)

Instructions

1. Prepare Steak Bites

   Pat the steak cubes dry, season generously with salt, pepper, and dried thyme, then set aside.

   Time: PT5M

2. Sear Steak Bites

   Heat the cast‑iron skillet over medium‑high heat, add olive oil and 1 Tbsp butter. When foaming, add the steak cubes in a single layer; do not overcrowd. Sear 2‑3 minutes per side until browned but still pink inside.

   Time: PT8M

   Temperature: medium‑high heat

3. Finish Steak with Garlic Butter

   Add the minced garlic and remaining 1 Tbsp butter to the skillet. Toss the steak bites for 30 seconds until fragrant, then remove from heat and set aside.

   Time: PT2M

4. Cook Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni, and cook al dente according to package (about 8 minutes). Drain and rinse briefly under warm water.

   Time: PT10M

   Temperature: boiling

5. Make Roux

   In the saucepan melt 2 Tbsp butter over medium heat. Whisk in the flour and cook 1 minute, stirring constantly, until lightly golden.

   Time: PT2M

   Temperature: medium

6. Create Cheese Sauce

   Gradually whisk in the milk and heavy cream, stirring until smooth. Simmer 3‑4 minutes until slightly thickened. Reduce heat to low and stir in the shredded cheddar, pepper jack, Cajun seasoning, smoked paprika, garlic powder, and cayenne. Cook until cheese melts and sauce is glossy.

   Time: PT5M

   Temperature: low

7. Combine Pasta and Sauce

   Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish.

   Time: PT2M

8. Add Topping and Bake

   Mix panko breadcrumbs with 1 Tbsp melted butter; sprinkle over the mac and cheese. Bake in a pre‑heated 375°F oven for 12‑15 minutes, until the topping is golden and the sauce is bubbling.

   Time: PT15M

   Temperature: 375°F

9. Plate and Serve

   Divide the baked Cajun mac and cheese onto plates and top each serving with a generous spoonful of garlic‑butter steak bites. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Sirloin Steak: ribeye steak, flank steak
• Instead of Unsalted Butter: ghee, margarine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Dried Thyme: fresh thyme (1 tsp)
• Instead of Elbow Macaroni: cavatappi, small shells
• Instead of Butter: margarine
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Whole Milk: 2% milk, unsweetened almond milk (will be less creamy)
• Instead of Heavy Cream: half‑and‑half
• Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack
• Instead of Pepper Jack Cheese: Monterey Jack, Colby
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Smoked Paprika: regular paprika
• Instead of Garlic Powder: fresh garlic (extra)
• Instead of Cayenne Pepper: hot sauce (1 tsp)
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Butter (for topping): olive oil

Equipment Needed

• Cast Iron Skillet
• Large Saucepan
• Baking Dish (9‑inch)
• Whisk
• Wooden Spoon
• Measuring Cups and Spoons
• Colander
• Oven
• Mixing Bowls

Critical Steps — Do Not Skip

• Season and dry steak before searing to get a good crust
• Do not overcrowd the skillet when searing steak bites
• Make a smooth roux and add milk gradually to avoid lumps
• Bake mac and cheese until topping is golden but not burnt

Chef Tips from the Video

• Use a mix of butter and olive oil for a richer sear without burning
• Add a pinch of smoked paprika to the steak for an extra smoky note
• Reserve a little pasta water to adjust sauce consistency
• Let the steak rest briefly after cooking to retain juices

Troubleshooting

Storage

Refrigerator: Store steak bites and mac and cheese separately in airtight containers for up to 3 days.

Freezer: Freeze cooked mac and cheese (without topping) in a freezer‑safe container for up to 2 months; reheat and add fresh topping. Steak bites can be frozen for 2 months and reheated quickly in a skillet.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta and keep it coated with a thin layer of butter to prevent sticking
• Prepare the cheese sauce up to step 6, cool, and refrigerate for up to 24 hours
• Steak bites can be seasoned and stored raw in the fridge for 12 hours before cooking

Frequently Asked Questions