Ingredients
  • 7 tablespoons unsalted butter
  • 1 lbs sirloin steak, thinly sliced into bite size chunks
  • 1/2 cup onion, medium dice
  • 1/2 cup red pepper, medium dice
  • 1/2 cup green pepper, medium dice
  • 2 cloves garlic, minced
  • Kosher salt, to season pasta water
  • 1 pound elbow macaroni
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 pound sharp cheddar cheese, shredded
  • 8 ounces provolone, shredded
  • 2/3 cup sour cream
  • 1 cup panko bread crumbs
  • Smoked paprika
Directions
 
Preheat the oven to 350°F
In a large saute pan set over medium high heat, add in the sirloin steak and saute until brown and cooked through, about 8 minutes. With a slotted spoon, remove steak from saute pan and reserve on a plate. Clean out the saute pan and melt 3 tablespoons of butter. Add in the onion and peppers and saute until tender, about 5 min. Add in the garlic and saute until fragrant, about 1 minute. Season the mixture with salt and pepper then add the steak back into the pan and incorporate. Remove from heat and set aside.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain the pasta and run under cold water to stop the cooking process, reserve noodles. *Note: if the noodles are going to be sitting for awhile, toss them in some olive oil to prevent sticking* 
 
Melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the flour and dry mustard and whisk until smooth. Whisk in the half-and-half and whisk until thick, about 2 minutes. Whisk in the cheddar and provolone cheeses, a little at a time until it is melted. Then whisk in the sour cream until smooth. *Note: if you have a immersion blender, use that instead of whisking. This will help emulsify the cheeses better and make a smoother sauce*
 
Spray a 9-by-13-inch baking dish with cooking spray. Spread half of the macaroni in the baking dish. Then add the steak, onion and peppers mixture and then spread half of the cheese mixture. Top with the remaining noodles and cheese mixture.
Put the remaining 2 tablespoons of butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko and mix until incorporated. Sprinkle the panko mixture on top of the mac n’ cheese, sprinkle some paprika on top and bake for 30-40 minutes, until bubbly. Let rest for 10-20 minutes on a cooling wrack (Unless you like molten cheese sauce coating your mouth).

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