Cajun Ribeye with Velveeta Four-Cheese Rigatoni

This is the ultimate steakhouse dinner you can make at home. A perfectly seared Cajun ribeye paired with creamy four-cheese rigatoni is pure comfort on a plate.

The beauty of this dish is in the contrast: bold, spiced beef alongside ultra-smooth, cheesy pasta. It’s restaurant-quality without the restaurant price tag.

Ingredients

1 large ribeye steak, 1.5 inches thick, steakhouse-quality

1 tbsp olive oil

1 tbsp butter, rich garlic butter baste

1 tbsp Cajun seasoning, bold Cajun flavor boost

0.5 tsp smoked paprika

Salt and cracked black pepper, to taste

12 oz rigatoni pasta, creamy pasta night favorite

1.5 cups heavy cream

8 oz Velveeta, cubed, ultra creamy cheese melt

0.5 cup shredded cheddar

0.5 cup shredded mozzarella

0.5 cup grated Parmesan, four-cheese magic blend

1 tsp garlic powder

0.5 tsp Italian seasoning

1 tbsp butter

Fresh parsley, chopped

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