Directions: Blackened Steak Mac with Pepper Jack

• Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, about 7-8 minutes. Drain the pasta and set aside.
• Pat the ribeye steaks dry with paper towels. Generously coat both sides of each steak with the blackening seasoning. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat. Once hot, add the steaks and cook for about 4 minutes per side for medium-rare, or longer if you prefer your steak more well done. Remove steaks from the pan and let them rest for 5 minutes before slicing thinly against the grain.
• Using the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and green bell pepper. Sauté for 3-4 minutes until the vegetables are softened but still vibrant. Season with a pinch of salt and pepper.
• In a medium saucepan, combine the heavy cream and milk. Warm over medium heat until just simmering. Slowly whisk in the shredded pepper jack cheese until smooth and melted. Season with salt and pepper to taste.
• Add the drained macaroni and sautéed veggies into the cheese sauce. Stir gently to coat everything evenly.
• Plate the cheesy macaroni mixture and top with the sliced blackened steak. Sprinkle the chopped green onions over the top for a fresh burst of color and mild onion flavor. Serve immediately for the best texture and taste.