A recipe direct from Lodge, the folks who made my Dutch oven. It's a different sort of mac and cheese that combines three cheese and steak bites to make a filling meal for a hungry crowd. Cooking in a Dutch oven ensures even heating all the way through.
Adapted from Lodge Cast Iron
Preheat oven to 375 F. Prepare shell pasta according to package directions. Reserve 2 cups of pasta water before draining. Set aside.
In a large bowl combine the steak, garlic power, salt, pepper, and cayenne pepper (if used), then toss to coat evenly.
Heat olive oil in a 6-quart or larger Dutch oven over medium-high heat. Add the steak and sear on all sides, 3-4 minutes per side, Remove from the Dutch oven and set aside.
Add the onion to the Dutch oven and saute 3-5 minutes until softened. Add the butter and garlic and stir until the butter is melted. Add the flour and stir 1-2 minutes until cooked. Slowly whisk in the milk, stirring constantly to avoid forming lumps. Add the paprika, ground mustard, and bay leaf. Reduce heat to medium-low and continue to stir until thickened, about 5-7 minutes.
Remove the Dutch oven from heat. Remove the bay leaf and discard. Add all the Cheddar and Gouda cheeses, and 2 cups of the Mozzarella cheese, and stir until well blended. Add the cooked pasta and steak, stirring until well combined. If the mixture is too thick, add the pasta water in small amounts until it mixes smoothly.
Sprinkle the remaining Mozzarella cheese evenly over the top of the mixture. Cover and bake in the oven for 30 minutes or until the cheese on top has melted, removing the cover for the last 5-10 minutes to allow the cheese to brown slightly. Remove and serve immediately, garnishing with parsley if desired.
Servings 12
Serving Size approx 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.