Steak and Pepper Jack Queso Mac and Cheese

Ingredients for Steak Pepper Jack Queso Mac

I always keep these ingredients simple and easy to find at any grocery store. The key here is using fresh-shredded cheese and a good cut of beef — those two things make a real difference in the final dish.

For the Steak:

• 1 lb sirloin steak (cut into 1-inch cubes) — I recommend sirloin for its tenderness and beefy flavor, but flank steak or ribeye work great too
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and black pepper to taste

For the Mac and Cheese:

• 1 lb elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 oz pepper jack cheese, freshly shredded — Pro tip: always shred your own block cheese; pre-shredded bags have a coating that makes the sauce grainy
• 4 oz cream cheese, cubed and softened — I usually pull this from the fridge 20 minutes early so it melts smoothly into the sauce
• 1/2 cup diced green chiles (canned, drained) — In my experience, Hatch green chiles give the best depth of flavor
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Topping:

• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

If you love bold, cheesy pasta bakes, you will want to check out this Creamy Chicken Mac and Cheese next — it uses a similar base and is just as crowd-pleasing.

Step-by-Step Instructions

In my experience, working in the right order is what keeps this recipe from feeling stressful. Get the oven preheating early, cook the pasta while you prep the steak, and build the sauce while everything rests.

Step 1: Preheat your oven to 375 degrees F (190 degrees C) now so it is ready when you need it.

Step 2: Bring a large pot of salted water to a boil. Cook elbow macaroni one minute less than the package directions — it finishes cooking in the oven. Drain and set aside.

Step 3: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the steak cubes with chili powder, cumin, garlic powder, salt, and pepper. Sear for 2 to 3 minutes per side until deeply browned on the outside but still slightly pink inside. Remove from the skillet and set aside. The steak will finish cooking in the oven.

Step 4: In the same pot used for the pasta, melt 2 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells faintly nutty. Do not rush this step — it removes the raw flour taste from the sauce.

Step 5: Gradually pour in the whole milk and heavy cream, whisking as you go to prevent lumps. Bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon — about 3 to 4 minutes.

Step 6: Remove the pot from heat. Stir in the shredded pepper jack cheese, cubed cream cheese, and drained green chiles. Keep stirring until fully melted and smooth. Season with salt and pepper. If the sauce looks slightly broken, return it to very low heat and stir — it will come back together.

Step 7: Fold in the drained macaroni and seared steak until everything is evenly coated in the queso sauce.

Step 8: Transfer the mixture to a lightly greased 9×13 baking dish. In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter, then sprinkle evenly over the top.

Step 9: Bake for 15 to 20 minutes until the breadcrumb topping is golden brown and the sauce is bubbling at the edges. Let it rest for 5 minutes before serving — this helps the sauce set slightly for easier scooping.

What to Serve with Steak Pepper Jack Queso Mac

This dish is rich and hearty, so the best sides offer something fresh, light, or bright to balance it out. Here are the best sides to round out your meal.

Simple Romaine Salad: A crisp romaine or arugula salad with lemon vinaigrette cuts right through the richness of the queso sauce and gives every bite a clean finish. It is the easiest way to balance this meal without any extra cooking.

Street Corn Chicken Rice Bowl (for a Tex-Mex table spread): If you are hosting or want to stretch the meal further, the street corn flavors in this bowl echo the green chile and cumin notes in the mac perfectly.

Roasted Broccoli: Toss broccoli florets with olive oil, garlic, and a pinch of salt. Roast at 400 degrees F for 20 minutes alongside (or just before) your mac. The slightly charred, earthy flavor is a natural contrast to the spicy cheese sauce. Love cheesy vegetable sides? This Creamy One-Pot Broccoli Cheddar Orzo is another great option at the table.

Garlic Bread: Warm, crusty garlic bread is perfect for scooping up any extra queso sauce left in the baking dish. No judgment — it happens every time.

Beef Pepper Rice Bowl (for a beef-lover spread): If you are cooking for a crowd that loves bold beef flavors, this peppery rice bowl makes a great companion dish or a lighter starter before the mac.

Hearty Cheddar Garlic Herb Potato Soup: If you want a cozy starter that matches the comfort food energy of this dish, this creamy potato soup is a natural fit — especially in colder months.

Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the dish cool completely before sealing to avoid condensation softening the breadcrumb topping. Freezing is not recommended — the pasta absorbs moisture as it freezes and the cheese sauce can separate upon thawing.

To reheat, place servings in an oven-safe dish at 350 degrees F for about 15 minutes until warmed through. I recommend adding a small splash of whole milk before reheating to loosen the sauce back to its original creamy texture. The microwave works too — cover loosely and heat in 60-second intervals, stirring in between.

Pro tip: This dish holds up beautifully in the baking dish for casual serving at game nights or potlucks. Garnish with fresh cilantro or sliced green onions right before serving for a pop of color and freshness.

FAQs

Steak and Pepper Jack Queso Mac and Cheese

A bold, creamy baked mac and cheese loaded with seared sirloin steak, spicy pepper jack queso sauce, green chiles, and a crispy panko breadcrumb topping. Ready in about 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 780

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb sirloin steak cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp chili powder
• 0.5 tsp cumin
• 0.5 tsp garlic powder
• salt and black pepper to taste
• 1 lb elbow macaroni
• 2 tbsp unsalted butter for roux
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 oz pepper jack cheese freshly shredded from block
• 4 oz cream cheese cubed, softened
• 0.5 cup diced green chiles canned, drained
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup panko breadcrumbs
• 2 tbsp unsalted butter melted, for topping

Equipment

• Large pot
• Large skillet
• 9×13 Baking Dish
• Whisk
• Small mixing bowl

Method

 

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of salted water to a boil. Cook elbow macaroni one minute less than package directions. Drain and set aside.
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season steak cubes with chili powder, cumin, garlic powder, salt, and pepper. Sear for 2 to 3 minutes per side until deeply browned but slightly pink inside. Remove and set aside.
4. In the same pot used for pasta, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until faintly nutty in smell.
5. Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.
6. Remove from heat. Stir in shredded pepper jack, cubed cream cheese, and drained green chiles until fully melted and smooth. Season with salt and pepper.
7. Fold in the drained macaroni and seared steak until evenly coated.
8. Transfer to a lightly greased 9×13 baking dish. Mix panko with 2 tbsp melted butter and sprinkle evenly over the top.
9. Bake for 15 to 20 minutes until topping is golden brown and sauce is bubbling at the edges. Rest 5 minutes before serving.

Notes

For extra heat, add a diced jalapeno with the green chiles. Always shred cheese from a block for the smoothest sauce. Pull cream cheese from the fridge 20 minutes early so it melts easily. Do not overcook the pasta initially. Garnish with fresh cilantro or sliced green onions before serving.