Steak and Pepper Jack Cheese Macaroni

Imagine a skillet lifting a warm, peppery steam that wraps around you like a cozy blanket — the gentle tang of pepper jack mingling with browned steak, creamy velvet sauce clinging to each elbow macaroni. The first bite gives you a little tug: tender steak, a stretchy ribbon of cheese, a burst of tomato brightness and the faint crunch of green onion. Texture, heat and comfort all in one bowl.

This dish is the kind of food that turns an ordinary weeknight into something worth lingering over. It’s equally at home as a hearty solo dinner, a crowd-pleasing side at a casual gathering, or a game-day centerpiece. If you love bold flavors with comforting carbs, this recipe will quickly become a trusted go-to. For an alternate steak-forward inspiration, see this sizzling pepper steak recipe that shares similar peppery character.

Dish Snapshot

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 4 generous servings
• Difficulty level: Easy — great for cooks of all skill levels

Nutrition Highlights

Below is an estimated nutritional breakdown per serving (recipe yields 4 servings). These estimates are calculated from typical values in the USDA FoodData Central and rounded for clarity. They are intended as estimates only; exact values will vary by brands and exact ingredient cuts. For guidance on healthy intake limits (especially saturated fat), refer to sources like the Mayo Clinic and CDC.

Estimated nutrition per serving:

• Calories: ~790 kcal
• Protein: ~47 g
• Carbohydrates: ~46 g
• Total fat: ~45 g
• Saturated fat: ~23 g
• Sodium: ~650–900 mg (varies by salt and cheese/canned tomato brands)
• Fiber: ~3–4 g

Notes:

• These values assume 1 lb lean steak (sirloin or flank), 1 cup pepper jack, and 1 cup heavy cream. Substitutions (low-fat dairy, leaner cuts) will lower calories and fat.
• The saturated fat is relatively high due to heavy cream and cheese. The Mayo Clinic recommends keeping saturated fat below 10% of daily calories for cardiovascular health; consider lighter dairy or smaller portions if this is a concern.

Perfect For…

This recipe shines when you want hearty comfort with a confident edge. Reasons to make it:

• Irresistible taste: the pepper jack brings heat and tang that cuts through a rich cream sauce.
• Family & friends: it serves well for casual gatherings — filling, shareable, and quick.
• Speed and simplicity: ready in about 30 minutes, perfect for busy weeknights.
• Seasonal comfort: great in cooler months when creamy, warm dishes feel especially satisfying.

Method & Process

Ingredients

• 8 oz (227 g) elbow macaroni (dry)
• 1 lb (454 g) steak (sirloin, flank, or your choice), diced into bite-sized pieces
• 1 cup (about 113 g) pepper jack cheese, shredded
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 g) diced tomatoes (canned or fresh)
• 1/4 cup (25 g) chopped green onions (scallions), for garnish and mild bite
• 1 tbsp olive oil
• Salt and freshly cracked black pepper, to taste

Optional ingredients and substitutions

• Swap heavy cream for half-and-half (lower fat) — note the sauce will be thinner.
• Use smoked cheddar instead of pepper jack for milder heat.
• Replace steak with grilled chicken or spicy chorizo for a different protein profile.
• For gluten-free: use gluten-free elbow pasta.
• For lighter version: reduce cheese to 3/4 cup and use 3/4 cup half-and-half + 1/4 cup low-fat milk.

Step-by-step directions

1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente (usually 7–9 minutes); drain and set aside.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season diced steak with salt and pepper. Add to the skillet and cook, stirring occasionally, until browned and cooked through — about 5–7 minutes depending on dice size. Don’t overcrowd the pan; work in batches if needed.
3. Reduce heat to low and carefully stir in the heavy cream and diced tomatoes. Warm through for 1–2 minutes; do not allow the cream to boil vigorously.
4. Add the shredded pepper jack cheese in handfuls, stirring until smooth and creamy. If the sauce seems too thick, add a splash of pasta water to loosen.
5. Gently fold the cooked macaroni into the skillet until well combined and evenly coated. Taste and adjust seasoning with salt and black pepper.
6. Serve warm, garnished with chopped green onions.

Practical tips

• Avoid overmixing once cheese is melted — vigorous stirring can make the sauce grainy.
• Use reserved pasta water to adjust sauce consistency; its starch helps the sauce cling.
• Check steak doneness visually and by bite — small dice cooks quickly. Rest steak briefly before cutting if starting from a whole piece.
• If substituting half-and-half, finish on the lowest heat to prevent curdling.

Best Pairings

• Fresh green salad with a zesty vinaigrette to cut through the richness.
• Roasted or steamed vegetables: broccoli, green beans, or roasted Brussels sprouts.
• For drinks: a crisp lager, an unoaked Chardonnay, or iced tea with lemon.
• Serve with warm crusty bread for sopping up any extra sauce, or a light pickle on the side to add acidity.

Keeping it Fresh

Room temperature: Do not leave the cooked macaroni with cream-based sauce at room temperature for more than 2 hours (per USDA food safety guidelines).
Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk or cream to restore creaminess.
Freezer: Cream-based pasta dishes are not ideal for freezing because the texture of the sauce can change; if you must, freeze in an airtight container for up to 1 month. Thaw overnight in the refrigerator and reheat slowly, adding liquid as needed.

Pro Tips & Tricks

• Best steak choices: lean sirloin or flank provide beefy flavor without excessive fat; skirt steak works well too for quicker browning.
• Cheese melt: grate pepper jack from a block rather than buying pre-shredded — it melts smoother because it lacks anti-caking agents.
• Texture keys: tiny dice of steak ensures every bite has balance; keep macaroni al dente so it doesn’t turn mushy after mixing with sauce.
• Heat control: add a pinch of smoked paprika or a dash of hot sauce if you want additional depth without changing the pepper jack character.

Creative Twists

• Southwestern Twist: Add 1/2 cup cooked black beans, 1/2 cup corn, and a tablespoon of cilantro; top with avocado slices and a squeeze of lime.
• Lighter Version: Use 3/4 cup reduced-fat pepper jack, replace heavy cream with 1 cup half-and-half plus 2 tbsp cornstarch (to thicken), and use whole-wheat pasta.
• Vegetarian Swap: Replace steak with diced, grilled portobello mushrooms or smoked tofu for a meaty texture; use vegetable broth to thin the sauce if needed.
• Spicy Sausage Upgrade: Substitute diced steak with spicy Italian sausage (hemmed and removed from casing) for a robust, spicier profile.

All Your Questions Answered

Q: Can I make this ahead for a party?
A: Yes — prepare up to step 4 (sauce with cheese) and store separately from pasta. Reheat gently, fold in freshly cooked or reheated pasta just before serving.

Q: My sauce seized or became grainy — what happened?
A: Overheating dairy or boiling the sauce aggressively can separate fats. Reheat gently on low, add a splash of warm milk or pasta water, and whisk slowly.

Q: How do I reduce calories without losing flavor?
A: Use half-and-half or evaporated skim milk instead of full heavy cream, reduce cheese to 3/4 cup, and use a leaner steak cut or smaller portion of protein.

Q: Can I double the recipe for a crowd?
A: Yes. Increase ingredients proportionally and cook proteins in batches for even browning. Use a larger pot/skillet or two pans to maintain heat control.

Q: Any leftover ideas?
A: Use leftovers to stuff peppers, as a topping for baked potatoes, or reheat with added vegetables for a quick, balanced meal.

Conclusion

If you love bold, comforting food that comes together fast, this Steak and Pepper Jack Cheese Macaroni will be on heavy rotation. Try it as written, or experiment with one of the creative twists above — and if you enjoy peppery, beef-and-cheese combinations, you might also appreciate this take on Queso Mac and Cheese with Spicy Ground Beef for another rich, crowd-pleasing option. For pairing ideas or to explore menus that celebrate similar flavor profiles, check out the thoughtful offerings at Agave & Rye’s menu.

If you try this recipe, please share your photo and tweaks — I love hearing how readers make a dish their own.