Philly Cheesesteak Mac and Cheese
SERVES 8 | ACTIVE TIME 25 Min | TOTAL TIME 25 Minutes
¼ cup (4 Tbsp) unsalted butter
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
3½ cups + 2 Tbsp whole milk (divided)
8 ounces dried elbow pasta
1 pound thick cut deli roast beef, chopped
12 ounces provolone cheese, shredded (divided)
4 ounces Parmesan cheese, shredded
2 Tbsp all-purpose flour
1 (12 ounce jar) roasted red peppers, drained and chopped
½ cup chopped peperoncini or sliced banana peppers
fresh parsley, chopped (garnish)
In a large skillet over medium high; add butter, salt and pepper. Stir to combine. Add 3½ cups of milk, then cover.
Once milk starts bubbling add pasta. Allow to bubble for 4-5 minutes, until pasta is almost cooked though, stirring occasionally.
Meanwhile, chop peppers into bite size pieces. Set aside. Chop beef into bite size pieces. Set aside.
Add beef to skillet and stir to combine. Allow to bubble for 2 minutes.
Meanwhile in a resealable jar create slurry; combine 2 Tbsp milk and 2 Tbsp flour. Shake until well combined. Set aside.
Preheat oven to broil (broil-high).
Stir 8 ounces provolone cheese and Parmesan cheese into skillet. Add slurry. Stir to combine. Add peppers (optional). Stir to combine. If mac and cheese is too thick, add a splash of milk and stir, repeat until it is loosened up. *cheese sauce with thicken as it cools
Sprinkle with remaining 4 ounces of cheese. Place under broiler for 2-3 minutes until cheese is melted and golden browned. Top with fresh parsley.
Serve and enjoy!
COOK'S NOTE: If you prefer caramelized onions, add 1 large sliced onion and 2 tablespoons olive oil to a skillet over medium heat and cook until caramelized, stirring occasionally. Cook time approximately 30-40 minutes.
Recipe developed by Donna Elick - The Slow Roasted Italian
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