Ultimate Steakhouse Mac & Potato Trio

The perfect marriage of juicy steak bites, velvety mac and cheese, and silky garlic mashed potatoes.

Overview

This restaurant-worthy dish combines three comfort food classics into one extraordinary plate. Each component is crafted to perfection – buttery medium-rare steak bites with a caramelized crust, shell pasta enrobed in a luscious cheese sauce, and pillowy garlic mashed potatoes that melt in your mouth. The combination creates a symphony of flavors and textures that will impress even the most discerning palates.

Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients

For the Steak Bites:

• 1½ pounds high-quality ribeye or filet mignon (splurge here – it matters)
• 2 tablespoons avocado oil (high smoke point)
• 4 tablespoons European-style butter, divided
• 6 cloves garlic, minced
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon aged balsamic vinegar (optional)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder
• Flaky sea salt for finishing

For the Gourmet Mac and Cheese:

• 12 ounces shell pasta (or cavatappi or orecchiette)
• 3 tablespoons European-style butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• ½ cup heavy cream, warmed
• ½ teaspoon dry mustard powder
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon smoked paprika
• 1½ cups aged sharp cheddar cheese, freshly grated
• ¾ cup gruyère cheese, freshly grated
• ½ cup fontina cheese, freshly grated
• 2 tablespoons cream cheese, room temperature
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon white pepper
• Pinch of cayenne pepper (optional)

For the Garlic Mashed Potatoes:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 whole head of garlic
• 2 tablespoons olive oil
• ⅓ cup heavy cream, warmed
• ⅓ cup whole milk, warmed
• 6 tablespoons European-style butter, cubed and room temperature
• 2 tablespoons mascarpone or crème fraîche (optional but recommended)
• 1 teaspoon kosher salt
• ½ teaspoon white pepper
• ⅛ teaspoon freshly grated nutmeg

For Garnish:

• 3 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• Freshly cracked black pepper
• High-quality extra virgin olive oil for drizzling (optional)

Equipment Needed

• Cast iron skillet (12-inch recommended)
• Meat thermometer
• Heavy-bottomed saucepan for the mashed potatoes
• Medium saucepan for the mac and cheese
• Fine mesh strainer or food mill (for ultra-smooth mashed potatoes)
• Box grater or food processor for cheese
• Microplane for nutmeg and garlic
• Whisk, wooden spoons, and rubber spatulas

Instructions

Prepare Ahead (1-2 hours before cooking):

1. Prepare the steak: Remove steak from refrigerator 1-2 hours before cooking to bring to room temperature. Pat very dry with paper towels. Cut into 1-inch cubes, removing any large pieces of fat or gristle. Season with kosher salt, freshly cracked pepper, and garlic powder. Let rest at room temperature.
2. Roast the garlic for mashed potatoes: Preheat oven to 400°F (204°C). Cut the top off a whole head of garlic to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 40-45 minutes until golden and soft. Allow to cool before squeezing out the roasted cloves.

For the Garlic Mashed Potatoes:

1. Place peeled and evenly cubed potatoes in a large pot. Cover with cold water by 1 inch. Add 1 tablespoon salt.
2. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender (about 15-20 minutes). Be careful not to overcook.
3. While potatoes cook, combine cream and milk in a small saucepan and warm over low heat. Do not boil.
4. Drain potatoes thoroughly in a colander, then return to the hot pot for 1-2 minutes to evaporate excess moisture (this ensures your potatoes won’t be watery).
5. For the smoothest texture, pass potatoes through a food mill or fine mesh sieve. For a more rustic texture, use a potato masher or ricer.
6. Fold in butter one tablespoon at a time, allowing each addition to melt before adding the next.
7. Slowly add the warm cream-milk mixture while gently folding. Do not overmix or potatoes will become gluey.
8. Fold in the roasted garlic, mascarpone or crème fraîche if using, salt, white pepper, and nutmeg.
9. Taste and adjust seasonings. Cover and keep warm.

For the Gourmet Mac and Cheese:

1. Bring a large pot of water to a rolling boil. Add 1½ tablespoons salt.
2. Cook pasta for 1-2 minutes less than package directions for al dente. The pasta will continue cooking in the sauce.
3. Reserve 1 cup of pasta water before draining. Drain pasta but do not rinse.
4. In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to cook out the raw flour taste. The roux should be blonde in color, not brown.
5. Gradually whisk in warmed milk and cream, adding about ¼ cup at a time and whisking until smooth before adding more.
6. Continue cooking, whisking constantly, until the sauce thickens enough to coat the back of a spoon and leaves a clear line when you run your finger through it (about 5-7 minutes).
7. Reduce heat to low. Add mustard powder, nutmeg, smoked paprika, salt, white pepper, and cayenne (if using).
8. Remove from heat and add cream cheese, stirring until melted.
9. Add grated cheeses one handful at a time, stirring until completely melted before adding more. If sauce becomes too thick, add a splash of reserved pasta water.
10. Fold in the cooked pasta until evenly coated. The sauce should be loose enough to flow but thick enough to cling to the pasta. Adjust consistency with reserved pasta water if needed.
11. Cover and keep warm. The sauce will continue to thicken as it sits.

For the Steak Bites:

1. Heat a cast-iron skillet over high heat until smoking hot (about 5 minutes).
2. Add avocado oil to the pan. It should shimmer immediately.
3. Working in batches to avoid overcrowding (which leads to steaming instead of searing), add steak cubes in a single layer.
4. Let the meat sear undisturbed for 60-90 seconds to develop a deep crust.
5. Flip each piece and sear for another 60 seconds for medium-rare. Use a meat thermometer to check (130-135°F for medium-rare).
6. For the final batch, reduce heat to medium. Add 2 tablespoons butter, minced garlic, rosemary, and thyme.
7. As butter melts, spoon it over the steak pieces continuously for 30 seconds (this is called “butter basting”).
8. Add soy sauce, Worcestershire sauce, and balsamic vinegar if using. Toss to coat for 15-20 seconds.
9. Remove immediately to a plate to prevent overcooking. The steak will continue cooking from residual heat.
10. Repeat with remaining batches, adding remaining butter, garlic, and herbs in the final batch.
11. Once all meat is cooked, combine all steak bites back in the pan with accumulated juices for 30 seconds to rewarm and coat evenly.

To Assemble:

1. On warmed plates, create a bed of mashed potatoes on one side.
2. Spoon mac and cheese next to or partially on top of the potatoes, creating a clear demarcation.
3. Arrange steak bites alongside or on top, making sure to drizzle some of the pan juices over the meat.
4. Garnish generously with freshly chopped chives and parsley.
5. Finish with a light sprinkle of flaky sea salt over the steak, freshly cracked black pepper, and a small drizzle of high-quality olive oil if desired.
6. Serve immediately while piping hot.

Pro Tips & Tricks

For the Steak:

• Choose the right cut: Ribeye offers the best marbling for flavor, while filet mignon provides the most tender texture. Prime or Choice grade makes a noticeable difference.
• The perfect cube: Cut steak into consistent 1-inch cubes for even cooking. Shoot for cubes with at least one side that has nice marbling.
• Temperature matters: Room temperature steak will cook more evenly than cold steak.
• The pat-dry secret: Excess moisture prevents proper searing. Pat the meat dry multiple times with paper towels.
• Hot pan, cold oil: Heat your pan first, then add the oil just before the meat. This prevents oil from breaking down before cooking.
• Don’t touch! Once the meat hits the pan, don’t move it until it’s time to flip. This ensures proper crust development.
• Rest is best: Let the steak rest for 3-5 minutes before serving to allow juices to redistribute.

For the Mac and Cheese:

• Cheese matters: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate your own.
• Cold cheese = clumpy sauce: Bring cheeses to room temperature before adding to your sauce.
• Low and slow: Add cheese with the heat OFF or on very low to prevent the sauce from breaking.
• Save that pasta water: The starchy liquid is liquid gold for adjusting sauce consistency.
• Pasta shape choice: Choose pasta shapes with ridges or pockets (shells, cavatappi, orecchiette) that will hold the sauce.
• Undercook slightly: The pasta will continue to cook in the sauce, so stop cooking when it’s slightly firmer than al dente.

For the Mashed Potatoes:

• Yukon Gold supremacy: These potatoes have the perfect starch-to-moisture ratio for creamy mashed potatoes.
• Cold start: Always start potatoes in cold water for even cooking.
• Dry before mashing: After draining, return potatoes to the hot pot to evaporate excess moisture.
• Warm dairy: Cold butter and cream will shock the hot potatoes and make them gluey. Always warm your dairy first.
• Easy does it: Overmixing develops gluten and ruins texture. Fold gently rather than vigorously stirring.
• The secret ingredient: A little mascarpone or crème fraîche adds incredible richness and tang.

Make Ahead Options

• Mashed potatoes: Can be made up to 2 days ahead and reheated with additional warm cream, stirring gently.
• Mac and cheese sauce: Can be prepared a day ahead without the pasta. Reheat gently and cook pasta fresh before combining.
• Steak: Best prepared fresh. Pre-cut cubes can be seasoned and refrigerated overnight for enhanced flavor.

Troubleshooting

Mac and Cheese Issues:

• Grainy sauce: Heat was too high when adding cheese. To fix, whisk in a splash of lemon juice and 1-2 tablespoons of warm milk.
• Too thick: Add reserved pasta water 1 tablespoon at a time.
• Too thin: Cook 1-2 minutes longer, or add 1-2 tablespoons more freshly grated cheese.

Mashed Potato Issues:

• Gluey texture: Likely overmixed or overcooked. For partial recovery, fold in more warm cream and butter.
• Lumpy: Pass through a fine-mesh sieve or food mill to smooth out.
• Too loose: Return to low heat, stirring gently until excess moisture evaporates.

Steak Issues:

• Not searing properly: Pan wasn’t hot enough, meat was wet, or pan was overcrowded. Ensure meat is dry and work in smaller batches.
• Tough texture: Either overcooked or cut against the grain. For next time, reduce cooking time and ensure proper cutting technique.
• Uneven cooking: Meat pieces were different sizes. Cut more consistently next time.

Variations

Mediterranean-Inspired:

• Add sun-dried tomatoes and feta to the mac and cheese
• Use olive oil and lemon in the mashed potatoes
• Season steak with oregano and lemon zest

Steakhouse Classic:

• Add blue cheese to the mac and cheese
• Mix horseradish into the mashed potatoes
• Season steak with Montreal steak seasoning

Autumn Harvest:

• Add roasted butternut squash to the mac and cheese
• Mix roasted garlic and sage into the mashed potatoes
• Season steak with rosemary and thyme

Wine Pairing

A bold Cabernet Sauvignon or Malbec stands up beautifully to this rich dish. The tannins in these reds cut through the creaminess of the cheese and potatoes while complementing the savory steak.

Nutrition Information (approximate per serving)

• Calories: 1,050
• Protein: 45g
• Carbohydrates: 65g
• Fat: 70g
• Sodium: 1,500mg

Worth every bite for a special occasion indulgence!

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This Ultimate Steakhouse Mac & Potato Trio is the perfect dish for impressing dinner guests or creating a special date night at home. While it requires some technique and attention to detail, the results are well worth the effort. Enjoy the combination of flavors and textures that make this dish truly extraordinary.