Ingredients
Scale
- 1 pound elbow macaroni
- 1 pound flank or sirloin steak
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 12 ounces Pepper Jack cheese, shredded
- 1/4 cup chopped pickled jalapeños (or more, to taste)
- 1 teaspoon steak seasoning (such as Montreal style)
Instructions
- Step 1: Season the steak liberally with steak seasoning and sear in a hot pan or cast-iron skillet for 3-4 minutes per side for medium-rare. Remove the steak, allow it to rest for 10 minutes, and then slice it thinly against the grain. Simultaneously, cook the elbow macaroni according to package directions until al dente, drain, and set aside.
- Step 2: To prepare the queso, melt the 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the 4 tablespoons of flour and cook for 1-2 minutes until a thick roux forms, stirring constantly.
- Step 3: Gradually whisk in the 2 cups of cold whole milk until the mixture is smooth and begins to thicken slightly. Bring the mixture to a low simmer, stirring frequently, then reduce the heat to low.
- Step 4: Remove the saucepan from the heat completely. Add the shredded Pepper Jack cheese in handfuls, stirring constantly until the queso is fully melted and smooth. Stir in the chopped pickled jalapeños, and season the sauce with salt and pepper to taste.
- Step 5: Pour the queso sauce over the drained macaroni and toss gently to coat thoroughly. Fold in most of the thinly sliced steak, reserving some for garnish. Serve immediately, topped with the remaining steak slices.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping in mind that the pasta will continue to absorb the queso sauce as it chills.
- When reheating individual servings, add a splash of milk or heavy cream and stir gently over low heat until the sauce becomes creamy again, avoiding the microwave if possible to prevent separation.
- For an extra layer of flavor and crunch, try finishing each bowl with a sprinkle of crispy fried onions or a spoonful of fresh pico de gallo to cut through the richness.
- To ensure your queso remains perfectly smooth and never grainy, be certain to remove the saucepan completely from the heat before incorporating the shredded Pepper Jack cheese in handfuls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx 350g)
- Calories: 655
- Sodium: 1150mg
- Fat: 35g
- Saturated Fat: 17g
- Trans Fat: 0.5g
- Protein: 2