Ingredients:

  • 4 ribeye steaks (about 1 inch thick, approximately 250g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 2 cloves garlic, smashed
  • Fresh thyme or rosemary (optional)
  • 8 ounces elbow macaroni (225g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 2 cups milk (480ml), preferably whole milk
  • 2 cups shredded sharp cheddar cheese (200g)
  • ½ cup grated Parmesan cheese (50g)
  • 1 teaspoon Dijon mustard (5g)
  • Salt and pepper, to taste
  • ½ teaspoon paprika (optional)

Instructions:

  1. Boil salted water in a large pot.
  2. Add elbow macaroni and cook until al dente; drain and set aside.
  3. In a saucepan, melt butter over medium heat.
  4. Whisk in flour; cook for 1-2 minutes until lightly golden.
  5. Gradually add milk while whisking; simmer until thickened.
  6. Stir in cheddar and Parmesan cheese until melted and smooth.
  7. Add mustard, salt, pepper, and paprika; mix to combine.
  8. Mix cooked macaroni with cheese sauce in a large bowl.
  9. Transfer to a baking dish; set aside.
  10. Season steaks generously with salt and pepper.
  11. Heat olive oil in a skillet over high heat.
  12. Add garlic and herbs (if using) to the oil.
  13. Sear steaks for 4-5 minutes on each side for medium-rare.
  14. Allow resting for 5 minutes before serving.
  15. Preheat oven to broil.
  16. (Optional) Broil mac and cheese for 2-3 minutes until golden on top.
  17. Slice the steak and serve alongside or atop the mac and cheese.