Griddle Crew Inspiration: Steak Mac & Cheese

Matt Hussey is back from Logan, Utah, and ready to make something delicious! Inspired by Kelly King and Andy Wilson’s Steak Mac & Cheese, he's putting his own spin on this dish with a thick ribeye and all the right seasonings. You won’t want to miss this one—it's going to be some good groceries!

Steak Mac N Cheese: https://blackstoneproducts.com/blogs/recipes/steak-mac-n-cheese

Ingredients
½ box elbow macaroni
4 cups water
2 tablespoons butter
1 cup half-and-half
16 oz Velveeta cheese block
2 tablespoons whipped cream cheese
2 lbs ribeye steak
2 teaspoons beef powder
2 teaspoons Blackstone Steakhouse Seasoning
2 teaspoons avocado oil
3-4 green onions, chopped
¼ cup balsamic vinegar
¼ cup Worcestershire sauce
1 tablespoon butter
1 teaspoon Blackstone Steakhouse seasoning

Directions
1. Preheat the Blackstone griddle on low heat.

2. In a half pan, bring 4 cups of water to a simmer. Add the macaroni and cook for 8 minutes or until tender and the water is absorbed.

3. Stir in 2 tablespoons of butter, half-and-half, Velveeta, and whipped cream cheese. Move the pan to a cooler part of the griddle and stir occasionally until melted and creamy.

4. Season the ribeye steaks with beef powder and Blackstone Steakhouse seasoning.

5. Turn the middle burners to high heat. Drizzle avocado oil on the griddle and cook the steaks with the green onions. Flip the steaks every minute until they reach medium-rare (about 130°F). Remove from the griddle and let them rest.

6. Combine the balsamic vinegar, Worcestershire sauce, 1 tablespoon of butter, and 1 teaspoon of Steakhouse seasoning on the griddle. Reduce by half, then transfer to a bowl.

7. To serve, layer mac and cheese on the plate, top with steak slices, garnish with green onions, and drizzle with sauce. Enjoy!

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