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Baked steak pepper jack queso mac and cheese in a casserole dish with golden panko breadcrumb topping fresh from the oven

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  • 9x13 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 9x13 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.