Cajun Ribeye with Velveeta Four-Cheese Rigatoni

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente, then drain and set aside.
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Step 2 Season the ribeye steak with Cajun seasoning, salt, black pepper, and garlic powder on both sides.
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Step 3 Heat olive oil in a cast iron skillet over medium-high heat until hot.
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Step 4 Sear the ribeye for about 4–5 minutes per side until a deep crust forms and the steak reaches your preferred doneness.
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Step 5 Add butter to the skillet and baste the steak for about 1 minute, then remove it from the pan and let it rest.
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Step 6 In a saucepan melt butter over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
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Step 7 Pour in the heavy cream and allow it to warm gently.
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Step 8 Add the Velveeta cubes, mozzarella, cheddar, and Parmesan cheese and stir until the sauce becomes smooth and creamy.
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Step 9 Season the sauce with black pepper and Cajun seasoning.
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Step 10 Add the cooked rigatoni to the cheese sauce and toss until evenly coated.
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Step 11 Slice the ribeye into thick strips.
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Step 12 Plate the Cajun ribeye slices next to the creamy four-cheese rigatoni and garnish with chopped parsley.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat to avoid overcooking. The pasta can be reheated on the stovetop or in the microwave with a splash of milk or cream to restore the sauce’s creamy texture.