One Pot Philly Cheese Steak Mac And Cheese Food

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ONE-POT PHILLY CHEESE STEAK MAC AND CHEESE



One-Pot Philly Cheese Steak Mac and Cheese image

We made sure the classic Philly cheese steak flavor really hit the mark in this hearty dinner. It's a one-pot wonder that you only have to travel to your pantry to make!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 10

2 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1 lb extra-lean (at least 90%) ground beef
2 cups thinly sliced onions
2 medium green bell peppers, cut in thin bite-size strips
4 teaspoons Montreal steak grill seasoning
4 cups water
1 lb uncooked elbow macaroni
1 package (16 oz) Kraft™ Velveeta™ cheese, cut into cubes
1 cup shredded provolone and mozzarella cheese blend (4 oz)

Steps:

  • In 5-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Transfer to small bowl, and wipe out pan.
  • In same Dutch oven, melt remaining 1 tablespoon butter over medium-high heat. Add beef, onions, bell peppers and grill seasoning; cook 6 to 8 minutes or until beef is cooked through and onions are tender. Pour mixture into large bowl; cover with foil to keep warm.
  • Stir water and macaroni into Dutch oven; heat to boiling over high heat. Reduce heat to medium; cook 4 to 6 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
  • Stir beef mixture into macaroni mixture; cook and stir 1 minute to heat through. Remove from heat; stir in cheese cubes until melted. Top with shredded cheese blend. Cover and let stand 3 to 5 minutes or until cheese melts. Top with toasted bread crumbs.

Nutrition Facts : Calories 610, Carbohydrate 64 g, Cholesterol 105 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 9 g, TransFat 1 g

ONE-POT MAC 'N' CHEESE



One-Pot Mac 'n' Cheese image

This one-pot wonder has humble beginnings: just milk and macaroni. As the pasta cooks, the starch released helps thicken the milk to make the perfect base for a sauce. The cheeses and seasonings are stirred in at the very end, and everything comes together magically.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

4 cups whole milk
3/4 pound elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups)
3 ounces part-skim mozzarella, shredded (about 1 cup)
2 ounces cream cheese, cut into small pieces
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch cayenne pepper
Large pinch freshly grated nutmeg
Kosher salt

Steps:

  • Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

CROCK POT PHILLY STEAK AND CHEESE



Crock Pot Philly Steak and Cheese image

Make and share this Crock Pot Philly Steak and Cheese recipe from Food.com.

Provided by MizEmerilLagasse

Categories     One Dish Meal

Time 8h10m

Yield 4-6 sandwiches

Number Of Ingredients 13

2 lbs sirloin steaks, cut into 1/4 inch thick strips (on the grain, please)
1 medium onion, cut into thin rings
2 garlic cloves, crushed
5 1/4 ounces cream of mushroom soup
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated
4 -6 hamburger buns or 4 -6 hoagie rolls
lettuce
tomatoes
mayonnaise
Cheese Whiz
provolone cheese

Steps:

  • Place the first 7 ingredients into your crock pot, turn to low heat, and cook for 8 hours.
  • Toast the buns and top with your choice of toppings and then the Philly mix.
  • ENJOY!

Nutrition Facts : Calories 937.6, Fat 57.6, SaturatedFat 22.3, Cholesterol 227.6, Sodium 784.9, Carbohydrate 29.1, Fiber 1.4, Sugar 5.3, Protein 71.2

PHILLY-STYLE MAC AND CHEESE



Philly-Style Mac and Cheese image

My son loves macaroni and cheese, and I'm always looking for ways to sneak in some veggies. This version is a huge hit! -Jennifer Berry, Lexington, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

2 cups uncooked elbow macaroni
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 cup 2% milk
1 cup beef broth
2 cups shredded provolone cheese
2 cups shredded part-skim mozzarella cheese
1 teaspoon garlic powder
1 teaspoon Montreal steak seasoning
1/2 teaspoon onion powder
1 package (10-1/2 ounces) frozen Steak-umm sliced steaks, browned
1/2 cup French-fried onions

Steps:

  • Cook macaroni according to package directions., Meanwhile, in a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheeses, garlic powder, steak seasoning and onion powder., Drain macaroni; add to sauce mixture. Stir in steak. Transfer to an ungreased 13x9-in. baking dish; sprinkle fried onions over top. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts : Calories 635 calories, Fat 41g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 921mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 34g protein.

PHILLY CHEESESTEAK MACARONI AND CHEESE



Philly Cheesesteak Macaroni and Cheese image

If you like Philly cheesesteaks and macaroni and cheese, you should love this easy and comforting casserole. You could use any type tubular pasta. Elbow or campanelle pasta are my favorites.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb uncooked elbow macaroni or 1 lb campanelle pasta
2 tablespoons extra virgin olive oil
2 softball-sized onions, chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup beef broth
1 lb sliced deli roast beef, roughly chopped
2 tablespoons flour
2 tablespoons butter
2 cups milk
2 cups shredded provolone cheese
fresh parsley

Steps:

  • Cook pasta according to package directions.
  • In a large skillet, heat olive oil.
  • Cook onions with salt and pepper for 6-8 minutes.
  • Add beef broth and roast beef.
  • When noodles are cooked, drain and combine with onions.
  • Cook for 5-7 minutes.
  • In a medium saucepan, heat butter and add flour to thicken.
  • Add milk, bring to boil.
  • Add cheese, mix well.
  • Once melted, pour over noodles and onions.
  • Add parsley and mix together.
  • Pour into a 9x13 baking dish or lasagna pan.
  • Cover with aluminum foil and bake in a 350-degree oven for 10 minutes.
  • Enjoy!

Nutrition Facts : Calories 677.1, Fat 26.9, SaturatedFat 13.5, Cholesterol 88.2, Sodium 1771.8, Carbohydrate 69.1, Fiber 3.2, Sugar 3.8, Protein 38.4

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