Cajun Ribeye with Velveeta Four-Cheese Rigatoni is a bold and comforting steakhouse-style dish packed with rich flavors. Juicy Cajun-seasoned ribeye steak is perfectly seared and served alongside ultra-creamy four-cheese rigatoni made with Velveeta for a smooth, indulgent sauce that coats every bite of pasta.
Ingredients
1 ribeye steak (about 14–16 oz)
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
10 ounces rigatoni pasta
2 tablespoons butter for sauce
2 cloves garlic, minced
1 cup heavy cream
1 cup Velveeta cheese, cubed
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/2 teaspoon Cajun seasoning for sauce
2 tablespoons chopped parsley
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