A rich and indulgent mac and cheese that combines sharp cheddar, manchego, and Gouda, with the added depth of roasted bone marrow and seasoned tri tip steak. Perfect for a hearty family dinner or a cozy gathering.
1: Lay out marrow bones on baking sheet lined with tin foil. Sprinkle with garlic salt and pepper, then bake at 400°F for 30 minutes or until desired doneness.
2: Grate all cheeses into a bowl, mixing together and setting aside at least 1 cup for the topping.
3: Boil 1 lb macaroni in salted water for about 7 minutes, then drain and add to an oven-safe pan.
4: For the cheese sauce, melt butter in a large pan, add flour, and mix well. Cook for about 2 minutes.
5: Stir in milk and cream, then sprinkle in grated cheese and mix on low heat until fully combined.
6: Once the cheese sauce is formed, mix it into the macaroni.
7: Scoop out the bone marrow and add it to the macaroni and cheese, mixing well.
8: Sprinkle remaining grated cheese on top and evenly spread it.
9: Place in the oven on the top rack until the top is golden brown.
10: For the tri tip, season both sides with salt and pepper. Sear on high heat for 2-3 minutes on each side with olive oil then place into the oven.
11: Cook tri tip for about 12 minutes per pound, until reaching an internal temperature of 135°F for medium rare.
12: Plate the mac and cheese and tri tip, serve, and enjoy!
