To make the Cajun butter medallions, mix ingredients together in a mixer on medium speed or by hand in a bowl, using a rubber spatula. Form into 1-inch-thick logs and roll in plastic wrap; tie the ends, and place in the refrigerator to harden. Once the butter is cold and has set, just before serving, slice 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 (this is called making a roux and is used to thicken sauces). Then 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 oven to 350F (175C). Cook 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 3/4 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.
To make the grilled vegetables, slice all the vegetables as mentioned, then toss all the ingredients together, completely covering them with the oil, salt and pepper. Place the vegetables on a grill preheated on medium heat, flipping the vegetables occasionally 2 to 3 minutes on each side until cooked.
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 the hot grill and cook to desired temperature.
To plate, place ribeye on plate with a Cajun butter medallion on top. Garnish with chopped parsley. Place the macaroni and cheese on the side with the grilled vegetables, alternating them to create color on the plate.
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|Serving Size: 1 Serving (607g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1103 (83%)|
|Amt Per Serving||% DV|
|Total Fat 122.6g||163 %|
|Saturated Fat 73.5g||368 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 341.7mg||105 %|
|Sodium 1901.2mg||66 %|
|Potassium 493.8mg||13 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 16.4g|
|Protein 41.7g||60 %|
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Calories per serving: 1328
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