Savory Beer Mac and Cheese with Steak Bites Recipe

Ingredients

• 2 cups elbow macaroni
• 4 cups sharp cheddar cheese, shredded
• 1 cup beer (non-alcoholic or light beer)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 1 pound steak (sirloin or ribeye), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• to taste fresh parsley, chopped (for garnish)

Instructions

1. In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Once melted, whisk in the flour to form a roux and cook for about 2 minutes until slightly golden.
3. Slowly whisk in the milk and beer, ensuring there are no lumps. Continue to whisk until the mixture thickens and is creamy, about 5-7 minutes.
4. Reduce the heat to low and stir in the shredded cheddar cheese gradually, mixing until fully melted and combined. Add garlic powder, onion powder, salt, and pepper to taste.
5. Fold the cooked elbow macaroni into the beer cheese sauce until all pasta is well coated.
6. In a skillet, heat olive oil over medium-high heat. Season the steak pieces with smoked paprika, salt, and pepper. Cook the steak bites for about 3-4 minutes on each side until browned and cooked to your desired doneness.
7. In a serving dish, layer the beer mac and cheese and top it with the juicy steak bites. Garnish with chopped parsley for freshness.