rib eyes with sautéed spinach and my take on “panera” mac and cheese 😛 #homemadeisbetter
EDIT: recipe below!
for the steak
2 small rib eye steaks (i actually did one t bone and one rib eye, about 1lb each)
olive oil (good quality)
montreal steak seasoning
preheat oven to broil (high around 550 degrees)
i basically splash a generous dash of olive oil on each (about 1tbs) and then about a teaspoon of both the soy sauce and worcestershire, and then rub salt and the montreal steak seasoning over both sides of each steak.
then i put them on a grill pan and broil for 2 minutes on each side. then test for doneness. super easy. don’t overcook! easier to throw them back in the oven than to overcook them and suffer eating a leather steak.
'panera' mac and cheese:
1 box (16oz) of large or medium ‘shells’ pasta
1/4 cup butter
1/4 cup all-purpose flour
2 1/2 cups organic whole milk
6 Slices white American cheese (torn apart)
8oz extra-sharp white Vermont cheddar (grated) (make sure you use good cheddar cheese, and GRATE IT YOURSELF THE BAGGED STUFF IS NOT AS GOOD I PROMISE)
1/4 tablespoon Dijon mustard (you can omit this completely but i think it adds a little tang that really tastes like the panera version)
1 teaspoon kosher salt
1/4 teaspoon hot sauce (optional)
1.) cook the pasta according to the box instructions, DO NOT OVERCOOK (no one like mush and cheese..) and drain and set aside.
2.) melt the butter over med/low heat. whisk in flour to make a paste. cook for 1 minute.
3.) whisk in milk slowly, combine with roux (butter/flour paste), keep whisking til mixture begins to thicken (about 5-10 minutes) and remove from heat (or turn off stove)
4.) mix in cheeses and mustard and hot sauce until the cheese completely melts and the sauce is smooth and creamy
5.) pour over pasta, stir to combine. put back over medium heat for 1 minute to heat through, serve immediately.
wash a bunch of organic baby spinach. heat 1 tbs olive oil and one tbs butter together in a pan and when it starts to shimmer, throw spinach in pan. pour 1/4 cup chicken stock in and cover. remove after spinach is fully wilted. serve.
YUM YUM YUM