14 oz. elbow macaroni
6 Tbsp butter, divided
16 oz. sirloin steak, cut into small pieces
3 cloves garlic, minced
2 Tbsp fresh parsley, minced
4 Tbsp flour
1 tsp salt
2 C milk
2 C cheddar cheese, shredded
3/4 C water (only if needed)
Cook pasta according to package directions. Drain and set aside.
Melt 2 Tbsp butter in a large skillet, over medium low heat. Continue to heat until barely
Turn heat up to medium high and add steak
Do not stir for 30-45 seconds. Flip steak pieces and cook for another minute.
Remove from heat and keep warm.
Melt remaining butter over medium heat.
Add garlic and parsley. Saute for a minute, being careful not to burn or brown the garlic.
Add flour and salt. Saute for another minute or two.
Add milk slowly, whisking to incorporate with flour/butter mixture.
Simmer for 10-15 minutes, or until sauce is bubbling and has thickened slightly.
Add cheese and stir until melted.
Combine pasta with cheese sauce.
Add steak. Stir in extra water, if too thick.
Season with salt and pepper, as needed.