This Philly Cheesesteak Mac n’ Cheese is a fun spin on the classic dish, incorporating two favorites into one. This recipe is easy, cheesy goodness in a bowl!

Philly Cheesesteak Mac and Cheese Combines Two Classics Into One Easy Dinner

This easy mac and cheese recipe came out of my having to use up food in the fridge! I am great at meal planning, but sometimes life happens and I don’t get around to all the ingredients I’ve purchased. Which is what happened when I created this recipe! I had Philly Cheesesteaks on the menu as well as mac and cheese, and with the expiration date looming on the roast beef I decided to combine the two and it turned out perfectly!

How to Make Philly Cheesesteak Mac and Cheese

Even my pickiest eater enjoyed this…all while picking out the peppers and onions. I still consider it a win!

ORRRR you could totally leave out the “Cheesesteak” portion of this altogether and have a creamy plain mac n’ cheese dinner on its own. This mac and cheese recipe makes a deliciously smooth mac n’ cheese…basically like a “Shells and Cheese” kinda thing without the Velveeta.

1. Cook your onion and your peppers really well so they’re super soft and lightly carmelized.
2. Next I sliced up some Roast Beef I got from the deli counter at the store and add that into the cooked onions and peppers until theated through.
3. Then cook your pasta according to the package directions.
4. While the pasta is cooking make the cheese sauce.
5. Then mix it all together!

This recipe is a keeper for sure!

Looking For More Mac and Cheese Recipes? Try These:

• Midwest Five Cheese Bake
• Pesto Mac and Cheese
• No Boil Slow Cooker Mac and Cheese

Philly Cheesesteak Mac and Cheese

• Author: Cookies & Cups
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 6 Servings 1x
• Category: Dinner
• Method: Stove
• Cuisine: American

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Description:

This Philly Cheesesteak Mac n’ Cheese is a fun spin on the classic dish, incorporating two favorites into one. This recipe is easy, cheesy goodness in a bowl!

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Ingredients:

• 1 Tbsp olive oil
• 1 medium yellow onion, sliced
• 2 medium green bell peppers, sliced
• 1/2 lb – 3/4 lb of roast beef. sliced into small pieces
• 10 oz shell pasta
• 2 eggs
• 1 cup evaporated milk
• 1 cup provolone, grated or thinly sliced
• 2 cups mild cheddar cheese, grated
• 1/2 tsp seasoned salt

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Instructions

1. Put a large pot of water onto boil for pasta.
2. Meanwhile, in a large skillet heat olive oil on medium heat and saute onions and peppers until onions are translucent and there is no more crunch, about 10 minutes.
3. Add sliced roast beef and cook until heated through. Remove from heat and set aside.
4. Water should be boiling by now. Add pasta and cook until al dente, according to package directions.
5. Reserve 1 cup pasta water.
6. In a large Dutch Oven or saucepan whisk together eggs, evaporated milk, seasoned salt and both cheeses over medium heat. Continue whisking until cheese is melted and mixture is thick.
7. Add pasta into cheese mixture. Add reserved pasta water a few tablespoons at a time until mixture reaches desired consistency. Discard any remaining pasta water.
8. Stir in onions, pepper and roast beef, coating with cheese mixture, stirring until evenly combined.
9. Serve immediately.

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Notes:

recipe adapted from Food Network Magazine

5166.8 g713.5 mg24 g48.6 g26.3 g115.1 mg

Keywords:: mac and cheese recipe, best macaroni and cheese recipe, macaroni and cheese recipe, philly cheesesteak

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