Let’s just say it: Steak Mac and Cheese is the kind of dish that makes grown men tear up with joy. We’re talking juicy steak bites, a creamy, melty cheese sauce, crispy bacon, and that golden topping you get when mac n cheese hits the grill or oven. This is not your average boxed dinner—it’s the ultimate comfort food, leveled up, grilled over open flames, and finished with a buttery crust that’ll have you saying “that’s so freakin’ delicious!”
This mashup of smoky grilled sirloin steaks (or your favorite steaks) with bubbling, sharp cheddar cheese mac is the kind of recipe that turns weeknights into feasts and cookouts into legends. So grab your sturdy skillet, fire up the grill, and get ready to throw down something fierce.
Why You’ll Love Steak Mac and Cheese
This ain’t just any cheese recipe—it’s a meat lover’s dream mixed with every cheesy fantasy you’ve ever had. This recipe is a riff on a loaded mac n cheese, only we’ve gone ahead and stuffed it with steak and bacon because… why not?
The layers of flavor hit you in waves: First, the smoky, seared steak slices seasoned with a bold Cowboy Butter Rub. Then the gooey cheese blend that combines sharp cheddar and mozzarella—two cheeses that work overtime in the flavor and melt departments. Add some bacon bits for salt and crunch, and top the whole thing off with a quick bake or grill finish to develop that craveable crust.
You’ll love this recipe because it checks every box: rich, cheesy, beefy, satisfying. And while it’s fancy enough to impress, it’s easy enough to throw together with a little prep and a hot fire. Whether you’re trying to impress your buddies or just out-cook the neighbors, this dish delivers.
Steak Mac and Cheese Ingredients
For the Steak:
- Two of your favorite steaks (NY strip, sirloin, or ribeye), slathered in canola oil and seasoned with Cowboy Butter Rub.
- Chopped fresh parsley, for garnish after cooking.
For the Mac and Cheese:
- Macaroni elbows (al dente) and whole milk (reserve some to thin sauce as needed).
- Shredded sharp cheddar, shredded mozzarella, and bacon bits for that creamy, cheesy, smoky flavor!
- Unsalted butter, all-purpose flour, Cowboy Butter Rub, and Dijon mustard to make a flavorful cheese sauce base.
Bring the Flavor Home
For more pasta over the flames, check out my Steak and Cheesy Pasta, Steak and Shrimp Alfredo and Shrimp Alfredo.
How to Make Steak Mac and Cheese
Grill That Steak
Start by slathering your sirloin steaks (or preferred cut) in a little canola oil, then hit ‘em hard with the Cowboy Butter Rub. Preheat your grill to high heat (400F). Sear those steaks for 2–3 minutes per side until they hit about 120F internal for a perfect medium-rare. Pull them off, rest for a couple minutes, then slice into bite-sized steak pieces. Set aside, try not to eat them all.
Build the Cheese Sauce
Next up, the heart of this cheese recipe. Place a sturdy skillet on the grill over medium-low heat. Melt your butter and whisk in the flour to create a roux—this should take 1-2 minutes, stirring constantly so it doesn’t burn.
Add in your Cowboy Butter Rub and give it all a stir. Slowly pour in about 75% of your whole milk, whisking as you go to keep things smooth. Once that sauce is looking thick, add the Dijon mustard for a bit of tang and kick. Now it’s time for the stars—fold in your shredded sharp cheddar and mozzarella. Stir until melted and smooth, then thin it out with the rest of your milk as needed.
Pro Tip
If the sauce becomes too thick, save a little pasta water from earlier and stir it in.
Assemble the Mac
Grab a second cast iron or grill-safe skillet and add your cooked elbow macaroni. Pour in about two-thirds of that cheese sauce and give it a good mix. Now pile on the steak pieces, sprinkle in those bacon bits, and top the whole thing with more shredded cheese and remaining sauce. No such thing as too much cheese for our steak mac and cheese.
Bake or Grill to Finish
Throw the skillet into your grill or oven at 400F for 10-15 minutes until the top is bubbling and starts to brown just slightly. You’re looking for that golden crust—not burnt, but not soft either. Pull it off, top with a bit of fresh parsley, and get ready to dig in.
What to Serve with Steak Mac and Cheese
If you want to turn this into a full-blown feast, pair it with a crisp grilled Caesar salad, some garlic bread, or even a grilled veggie skewer if you’re feeling balanced (or pretending to be). A cold beer or bourbon cocktail won’t hurt either—this is a heavy hitter of a dish and deserves a worthy sidekick.
For an extra touch of indulgence, serve it up with some fried pickles, onion rings, or one of those yummy looking recipes you’ve bookmarked and never made. Now’s the time.
Leftovers & Reheating Instructions
Store any leftover steak Mac and cheese in an airtight container in the fridge for up to 3 days. When it’s time to reheat, the best method is the stovetop over medium heat, stirring frequently and adding a splash of milk or pasta water to loosen things up.
Microwave? It’ll do in a pinch. Just heat in 30-45 second bursts, stirring between each round until warm. Whatever you do, don’t overheat it—nobody likes rubbery steak or separated cheese sauce.
More Mac and Cheese
Steak Mac and Cheese FAQs
Yes! If you’re short on time (or just hungry), you can serve the mac straight after mixing. That creamy cheese sauce and juicy steak bites are still going to blow minds, even without the baked crust.
You can’t go wrong with a well-marbled NY strip steak, but sirloin, ribeye, or even leftover steak works. Just slice it thin and make sure it’s cooked medium or less so it doesn’t dry out when reheated.
You bet. Prep the mac and cheese and grill the steak ahead of time, store both separately, then reheat and assemble when you’re ready. It’s a great way to save time and still get full flavor.
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Steak Mac and Cheese
Ingredients
Steak:
- 2 Favorite Steaks
- 3 tbsp Cowboy Butter Rub
- Chopped Parsley garnish
- Canola Oil as needed
Mac & Cheese:
- 4 cups Macaroni Elbows cooked
- 1.5 cups Sharp Cheddar shredded
- 1.5 cups Mozzarella Cheese shredded
- 1.5 cups Whole Milk
- ½ cup Bacon Bits
- ½ cup All Purpose Flour
- 2.5 tbsp Unsalted Butter
- 1.5 tbsp Cowboy Butter Rub
- 1 tbsp Dijon Mustard
Instructions
Steak:
- Slather your steak in oil and generously season with my cowboy butter rub.
- Preheat your grill to high heat (400F).
- Add your steak to the grill and cook for 2-3 minutes per side until 120F internal. Once done, pull them off and let them rest for a couple of minutes.
- Finally, slice them really thin into bite size pieces. Set to the side and keep warm.
Mac & Cheese:
- Add a skillet to the grill. Add your butter and flour to the skillet to melt and mix for 1-2 minutes. Then add some cowboy butter rub and mix together.
- Once thickened into a paste, slowly add your 75% of your milk in batches to fully integrate it and let the mixture thicken.
- Once mixed, add your mustard. Finally, add your shredded cheese and keep stirring until fully integrated and smooth. Thin out the sauce with the milk at the end.
- Add to another skillet some macaroni and ⅔ of the cheese sauce. Mix together and then top with the chopped steak pieces and bacon bits. Smother in more shredded cheese and cheese sauce.
- Add to the oven at 400F for 10 minutes to get a great crust, then top with chopped parsley, serve and enjoy!
Love this recipe! You might want to add the flour to the skillet in step one to complete the roux…..seem that step is missing from the instructions?
100% right. I just changed that! Thank you