Medium-Rare Steak with Baked Macaroni and Cheese Is the Classic Comfort Combo You Deserve Tonight
There’s something undeniably satisfying about pairing a perfectly cooked, medium-rare steak with a bubbling dish of creamy, baked macaroni and cheese. It’s the kind of meal that doesn’t just fill you up—it makes you feel like you’ve truly treated yourself. Whether I’m cooking for a special occasion or just indulging in a cozy night at home, this combination hits every note: juicy, cheesy, crispy, and comforting.
This isn’t about reinventing the wheel—it’s about doing the classics right. And when you take the time to nail the sear on your steak and layer your mac with real cheese and a golden breadcrumb crust, you’ll understand why this meal never goes out of style.
Why This Steak and Macaroni and Cheese Combo Works
This dish brings together two powerhouses on one plate. The steak is rich and savory, with a crust that seals in its juicy center. The mac and cheese? Creamy, sharp, and baked just long enough to develop that golden, crunchy topping that’s honestly half the reason we’re all here.
Here’s why I keep this duo in heavy rotation:
- Medium-rare steak is unbeatable: It’s tender, flavorful, and shows off that perfect pink center with just the right sear.
- The cheese blend matters: Cheddar gives sharpness, while Gruyère adds that nutty, melty goodness that makes it extra luxurious.
- Baked topping for texture: Creamy mac on the inside, crispy on the outside. Enough said.
- They balance each other out: The steak is rich and meaty; the mac is creamy and cheesy. Together? Heaven.
This is the kind of dinner that makes people pause after the first bite and say, “Okay—this is amazing.”
Ingredients You’ll Need
For the Steak:
- 2 boneless ribeye or New York strip steaks (or your preferred cut)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh rosemary or thyme (optional but recommended)
For the Macaroni and Cheese:
- 8 oz elbow macaroni (or another short pasta like cavatappi or shells)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (optional, but adds incredible depth)
- Salt and pepper, to taste
For the Topping:
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1 tablespoon melted butter
How I Make This Classic Meal (Step-by-Step)
1. Start with the Steak
Preheat your pan or grill
Whether you’re using a cast-iron skillet or your backyard grill, preheat to medium-high heat. A hot surface is the secret to that irresistible crust.
Season generously
I pat the steaks dry with paper towels, then brush them with olive oil and season both sides with salt, pepper, and a sprinkle of chopped rosemary or thyme if I’m using it. Simple, but powerful.
Sear to perfection
I place the steaks onto the hot surface and let them sear for about 4–5 minutes per side. For medium-rare, I’m aiming for an internal temp of 130°F (54°C). I use a meat thermometer for accuracy—no guesswork here.
Let it rest
Once done, I transfer the steaks to a cutting board and let them rest for 5–10 minutes. This step is key. It locks in all the juices and gives you that juicy, blush-pink center.
2. Make the Baked Mac and Cheese
Boil the pasta
While the steak is marinating or cooking, I cook the pasta according to package directions, then drain and set it aside.
Make the roux and sauce
In a saucepan, I melt the butter over medium heat, then stir in the flour. After cooking the roux for a minute or two, I whisk in the milk gradually until smooth. I let it simmer until it thickens—about 4 to 5 minutes.
Add the cheese
Off the heat, I stir in the shredded cheddar and Gruyère. The sauce should be silky, cheesy, and completely spoon-worthy. I season it with salt and pepper to taste.
Combine and top
I mix the pasta and cheese sauce in a buttered baking dish. In a small bowl, I combine the breadcrumbs with melted butter and sprinkle them evenly on top.
Bake to golden perfection
I bake the mac and cheese in a preheated 375°F (190°C) oven for 15–20 minutes until the top is bubbling and beautifully golden brown. If I want even more crunch, I’ll broil it for the last 1–2 minutes—just keep a close eye on it.
3. Serve It Up
I slice the rested steak against the grain and fan it out on a plate to show off that juicy medium-rare interior. I scoop a hearty serving of baked mac and cheese right next to it, letting the creamy sauce peek through the crunchy breadcrumb topping.
For a finishing touch, I sometimes garnish with a sprinkle of chives, a twist of black pepper, or a little extra grated cheese.
How I Like to Serve This Combo
- With roasted green beans or asparagus for a pop of color and balance
- A crisp side salad to keep things fresh and crunchy
- A bold red wine like Cabernet Sauvignon or Malbec—it pairs beautifully with the richness
Tips for Best Results
- Bring the steak to room temp before cooking—this helps it cook evenly.
- Don’t skimp on the cheese—use the real stuff, freshly shredded for best meltability.
- Use panko for extra crunch in the breadcrumb topping.
- Taste as you go—season each component (sauce, pasta, steak) so every bite is dialed in.
FAQs From My Kitchen
Q: Can I use a different cut of steak?
A: Absolutely. Sirloin, filet mignon, or flank steak all work—just adjust cook time to suit the thickness.
Q: Can I make the mac and cheese ahead of time?
A: Yes! Assemble it fully (except for baking), cover, and refrigerate. When ready, bake as directed.
Q: What’s the best cheese swap for Gruyère?
A: Fontina, Swiss, or even a sharp white cheddar will do the trick.
Q: Can I skip the oven and serve the mac straight from the pot?
A: Totally! It’ll be creamier without the baked crust, which some people actually prefer.
Why This Meal Always Feels Like a Win
Medium-rare steak and baked mac and cheese is the kind of dinner that never goes out of style. It’s rich, satisfying, and honestly hard to beat when you want a comforting, classic combo. Whether you’re celebrating something or just making Tuesday feel a little more special, this meal brings the flavor—and then some.
It’s steakhouse-level goodness in your own kitchen, with just the right amount of effort for a seriously rewarding bite. Trust me, once you try it, you’ll be coming back to this duo again and again.
Medium-Rare Steak with Baked Macaroni and Cheese
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary or thyme (optional but recommended)
- 8 oz elbow macaroni (or another short pasta like cavatappi or shells)
- 1 cup shredded Gruyère cheese (optional)
- 2 cups breadcrumbs (panko for extra crunch)
- 1 tablespoon melted butter
- 2 medium-sized steaks (e.g., ribeye or sirloin)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente.
- In a saucepan, melt the butter and add the breadcrumbs, stirring until golden brown. Set aside.
- In a large bowl, combine the cooked macaroni, shredded Gruyère cheese, olive oil, and herbs. Mix well.
- Transfer the macaroni mixture to a baking dish and top with the toasted breadcrumbs.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and the breadcrumbs are crispy.
- While the macaroni is baking, season the steaks with salt and pepper.
- Heat a skillet over medium-high heat and add a bit of olive oil.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Let the steaks rest for a few minutes before slicing.
- Serve the medium-rare steak alongside the baked macaroni and cheese.
Nutrition Information
