Start by bringing a large pot of salted water to a boil. Once it’s bubbling away, toss in the whole wheat elbow macaroni. Cook the pasta until it’s al dente, following the package instructions. Make sure to stir occasionally so it doesn’t stick together. When done, drain and set aside.

In a large skillet, heat a tablespoon of unsalted butter over medium-high heat. Add the bite-sized pieces of sirloin. Sear until they are browned and cooked through, about 4-5 minutes. Make sure to season well with salt. Once done, remove the steak from the skillet and set it aside.

In the same skillet, use the leftover drippings (that’s where the flavor is!) and add remaining butter. After it’s melted, add minced garlic and sauté for about 30 seconds until fragrant. Stir in flour, whisking constantly for about one minute. This creates a roux that will thicken the sauce.

Slowly pour in the whole milk while whisking continuously. This prevents lumps from forming. Cook until the mixture thickens, roughly 4-5 minutes. Be patient. We want a smooth and luscious texture.

After thickening, reduce the heat and stir in the shredded cheddar cheese. Keep mixing until all the cheese has melted and is thoroughly combined.

Now, combine the drained pasta, cooked steak, and chopped parsley with the cheese sauce. Stir them gently until everything is evenly coated in that glorious cheese sauce.

If the mixture seems too thick, you can add a splash of water or the broth you set aside to loosen it up just a bit.

Garnish with additional parsley if you like and serve immediately. Enjoy every bite!