Macaroni cheese has always been one of my absolute most favorite dishes. It's easy to make, quick, and tastes great. I also love how easily adaptable it is.
This recipe take a simple stove top mac and cheese with the addition of delicious sliced medium rare steak.
As with most pasta dishes, this one reheats fantastically. I often find that I enjoy pasta dishes more reheated the next day.
Now, I would usually always use macaroni elbows for a dish like this. It is called macaroni cheese after all. But we are about to move house so I am trying to just use up what I have in the cupboard, and this time I had spiral pasta.
Steak and Cheese Macaroni
400 g (0.88 lbs) beef rump steak
400 g (14 oz) pasta (spiral, macaroni elbows etc)
2 Tbsp butter
2 cloves garlic, crushed
1/4 Cup plain flour
2 Cups skim milk
1 tsp wholegrain mustard
1 Cup Cheddar cheese, grated
1/4 Cup Parmesan cheese, grated
salt and pepper to taste
1. Heat a cast iron skillet or fry pan over a high heat. Drizzle both sides of the steak with olive oil and season with salt and pepper. Fry steak for about 3 minutes each side (for medium rare), set aside covered in foil to rest.
2. Cook the pasta in well salted water until cooked. While the pasta is cooking, make the sauce by heating a saucepan over a medium heat, melting the butter with the garlic, whisk in the flour then gradually add the milk, whisking well to ensure a lump free sauce.
3. Stir the sauce constantly with a wooden spoon until it is thick enough to coat the back of the spoon. Turn off the heat and stir in the mustard and cheeses. Season with salt and pepper to suit your tastes.
4. Stir in drain pasta, slice the steak and serve.