Skillet mac and cheese with steak

 

STEAK

• 500g steak cut into bite size cubes
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• salt and pepper 

MAC & CHEESE

• 340g elbow macaroni
• 1 cup low fat cottage cheese
• 1 1/2 cups shredded cheddar cheese
• 1 cup milk
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 cup shredded cheese for topping

Cook the pasta: bring a large pot of salted water to boil. Cook the macaroni until al dente according to package. Drain and set aside.

Cook the steak: Toss the steak cubes with olive oil, paprika, garlic powder, salt & pepper. Heat a skillet over medium-high heat and sear for 3-4 mins a side until browned and cooked to your liking. Set aside.

Blend the sauce: In a high-speed blender combine cottage cheese, cheddar cheese, milk, cornstarch, salt, pepper, garlic powder, onion powder and paprika. Blend until completely smooth and creamy.

Thicken the sauce: Pour the blended sauce into a skillet or saucepan over medium heat. Stir continuously for 3-5 min, until thickened and smooth. Taste and adjust seasoning if needed.

Combine pasta & sauce: Add the cooked macaroni into the sauce and stir until evenly coated.

Broil for cheese topping: Transfer the mac and cheese to an oven-safe skillet or baking dish. Sprinkle the extra 1/2 cup cheese ontop. Broil on high for 3-5 mins or until the cheese is melted.

Add steak and serve: Top with seared steak and finish with fresh parsley or chives. Serve hot.