Ingredients
- Cajun Butter Medallions:
- 1/2 lb butter, softened
- 1 Tbsp fresh chives, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh thyme leaves, finely chopped
- 1 1/2 Tbsp Cajun style seasoning mix
- 1/4 tsp black pepper
- 1/2 tsp kosher salt
- Cheese Sauce:
- 2 1/2 Tbsp butter
- 2 Tbsp AP flour
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 1/2 cup parmesan cheese, shredded
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/8 tsp nutmeg, grated
- Salt and pepper to taste
- Macaroni and Cheese:
- 3 cups elbow macaroni
- 1 1/2 cups cheese sauce recipe
- 1/2 cup milk
- 3 Tbsp toasted bread crumbs
- 1 cup Mozzarella cheese, shredded
- 1 Tbsp parsley, chopped rough
- For Steaks:
- 2 10 ounce ribeye steaks
- 1 1/2 Tbsp Cajun style seasoning mix
- 1 Tbsp canola oil
- Salt and pepper as desired
- Parsley, finely chopped for garnish
Preparation
Step 1
For the Cajun butter medallions, mix ingredients together in a mixer on medium speed, or by hand in a small bowl, using a rubber spatula. Form into 1 inch thick log and roll in plastic wrap; tie ends, and place in the refrigerator to harden. Once butter has hardened, just before serving, cut into 1 inch medallions.
To make the cheese sauce, melt the butter in a medium saucepan; add the flour by whisking it in slowly until completely incorporated and a paste is formed. Add the milk and cream. Heat to a simmer. Add all of the cheeses slowly while whisking and continue to whisk until the sauce is creamy and semi thick. Add the remaining ingredients and season to preference; set aside. (The sauce should be smooth and creamy.)
Preheat the oven to 350. Cook the macaroni as directed on package. Combine the macaroni and the cheese sauce together in the same pan the cheese sauce was cooked in. Use the milk if needed to help make the mixture creamy, and season with the salt and pepper. Spray a casserole dish with nonstick spray, and fill ¾ of the dish with the macaroni mixture. Spread the bread crumbs on top and cover with mozzarella cheese. Bake for 20 to 25 minutes or until golden brown on top. Remove from the oven and let it rest for about 5 minutes before serving; finish with the chopped parsley.
For the steaks, mix the Cajun seasoning and oil in a small mixing bowl, and brush on the steaks to completely cover both sides. Place the steaks on a plate and season both sides evenly with the salt and pepper. Place on a hot grill and cook to desired temperature. Top steaks with a Cajun butter medallion, cover and allow to rest for 5-8 minutes.