Steak-Topped Mac and Cheese with Collard Greens, Cornbread, and Peach Cobbler: The Ultimate Comfort Meal

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When you’re craving a meal that wraps you up in comfort and leaves your taste buds singing, look no further than this southern-inspired feast: Steak-Topped Mac and Cheese with Collard Greens, Cornbread, and Peach Cobbler. This meal is a masterclass in soul-satisfying, hearty cooking, combining creamy, cheesy pasta topped with seared steak, tender greens simmered to perfection, sweet golden cornbread, and a warm, bubbling peach cobbler to finish. Perfect for family gatherings, Sunday suppers, or anytime you want to bring a little Southern hospitality to your table.

This recipe is ideal for food lovers who appreciate layers of flavor, and for home cooks looking for a show-stopping menu that’s surprisingly easy to execute. It’s indulgent, comforting, and an instant crowd-pleaser. Plus, it’s a complete meal — no need to plan sides or dessert separately!

Let’s dive right in.

Ingredients You’ll Need

For the Steak-Topped Mac and Cheese

  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 8 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • Salt and black pepper, to taste

For the Collard Greens

  • 1 lb collard greens, washed and chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 smoked turkey neck or ham hock
  • 2 cups chicken broth
  • 1 tbsp apple cider vinegar
  • Salt and black pepper, to taste

For the Cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup unsalted butter, melted

For the Peach Cobbler

  • 4 cups fresh or canned peaches, sliced
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/4 cup unsalted butter, melted
  • 1/2 cup milk

Kitchen Equipment Needed

  • Large skillet
  • Medium and large saucepans
  • 8×8-inch baking dish
  • Whisk
  • Mixing bowls
  • Baking dish for cobbler
  • Measuring cups and spoons
  • Spatula
  • Sharp knife and cutting board

Step-by-Step Instructions

Prep the Steak and Mac and Cheese

  1. Pat dry your sirloin cubes to get a good sear.
  2. Season with olive oil, garlic powder, salt, and pepper.
  3. Sear in a skillet over medium-high heat for 2-3 minutes per side — aim for browned edges with a juicy, pink center.
  4. Cook macaroni according to package directions; drain.
  5. Make a roux: Melt butter in a saucepan, whisk in flour, and cook for 1 minute.
  6. Slowly add milk, whisking constantly, until thickened.
  7. Add cheeses and stir until melted into a velvety sauce.
  8. Combine cheese sauce and pasta; season to taste.

Make the Collard Greens

  1. In a large pot, sauté onion and garlic until fragrant.
  2. Add smoked meat, collard greens, chicken broth, vinegar, salt, and pepper.
  3. Simmer low and slow for 1–1.5 hours until greens are tender and flavorful.

Prepare the Cornbread

  1. Preheat oven to 400°F (200°C).
  2. Mix dry ingredients: cornmeal, flour, baking powder, sugar, salt.
  3. In another bowl, combine milk, egg, and melted butter.
  4. Stir wet into dry ingredients until just combined.
  5. Pour into a greased baking dish and bake for 20–25 minutes until golden.

Make the Peach Cobbler

  1. Preheat oven to 375°F (190°C).
  2. Mix peaches with sugar and cinnamon directly in the baking dish.
  3. Prepare batter by combining flour, sugar, baking powder, melted butter, and milk.
  4. Pour batter over peaches and bake for 35-40 minutes, until golden and bubbly.

Bake Time!

  1. Preheat oven to 375°F (190°C).
  2. Transfer mac and cheese to a baking dish.
  3. Nestle seared steak cubes on top.
  4. Bake for 15-20 minutes until cheese is bubbly and slightly golden.

Serving Suggestions

Plate a hearty scoop of steak-topped mac and cheese, a generous serving of tender collard greens, and a warm, golden square of cornbread. Save room for dessert — a luscious helping of peach cobbler, ideally topped with a scoop of creamy vanilla ice cream. Pair the meal with a tall glass of sweet tea or refreshing lemonade for the ultimate southern experience.

Recipe Notes and Tips

  • Shortcut Tip: Use store-bought mac and cheese as a base if you’re pressed for time; just add the seared steak cubes on top before baking.
  • Make-Ahead Tip: Prepare the collard greens and cornbread a day in advance. Both reheat beautifully and deepen in flavor overnight.
  • Steak Doneness: If you prefer medium or well-done steak, add 1–2 extra minutes per side while searing.
  • Cheese Variations: Experiment with gruyere, gouda, or pepper jack cheese for a flavor twist.
  • Vegetarian Swap: Omit the steak and smoked turkey/ham hock; replace with roasted mushrooms and smoked paprika for a vegetarian version.

How to Store Leftovers

  • Mac and Cheese: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk.
  • Collard Greens: Keep in a sealed container for up to 4 days. Reheat over low heat on the stove.
  • Cornbread: Wrap tightly and store at room temperature for 2 days or refrigerate for up to a week.
  • Peach Cobbler: Cover and refrigerate for up to 3 days. Reheat in a low oven or microwave before serving.

Freezing Tip: You can freeze the collard greens and mac and cheese separately in freezer-safe containers for up to 2 months.

Food and Drink Pairings

  • Drink Pairing: Sweet tea, lemonade, or a light-bodied red wine like Pinot Noir.
  • Side Ideas: Fresh cucumber salad or pickled okra add a refreshing crunch.
  • Dessert Upgrade: Add a scoop of butter pecan ice cream to your peach cobbler for a decadent touch.

Frequently Asked Questions (FAQ)

Q: Can I use a different cut of beef for the mac and cheese?
A: Absolutely! Ribeye or New York strip would be equally delicious — just adjust the searing time depending on the thickness.

Q: How do I make the collard greens more flavorful?
A: Adding a dash of hot sauce, a pinch of red pepper flakes, or even a spoonful of bacon grease will punch up the flavor beautifully.

Q: Can I make the peach cobbler with other fruits?
A: Yes! Substitute peaches with berries, cherries, or a mix of apples and cinnamon for a seasonal twist.

Q: What’s the best way to reheat mac and cheese without drying it out?
A: Add a splash of milk, cover loosely with foil, and bake at 325°F until warmed through, or microwave in short bursts, stirring in between.

Q: Can I make this meal gluten-free?
A: Easily swap in gluten-free elbow macaroni, gluten-free flour blends for the roux and baking, and you’re good to go!

Final Thoughts

This Steak-Topped Mac and Cheese with Collard Greens, Cornbread, and Peach Cobbler is pure Southern comfort on a plate. Whether you’re hosting a weekend gathering or simply treating yourself, this meal delivers heartwarming flavors that everyone will love.

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