Spicy Philly Cheesesteak Macaroni And Cheese Food

PHILLY CHEESESTEAK MACARONI AND CHEESE

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!

SPICY PHILLY CHEESESTEAK MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees and set a large pot of water on the stove to boil. When boiling, cook pasta according to directions.
• In a large skillet add the olive oil and heat to medium high heat. Add steak, onions, and peppers and quickly cook until meat isn't pink. Add 1/2 tsp. salt and 1/2 tsp. garlic powder and 1/4 tsp. pepper to the steak mixture. Add the steak side and stir. Set aside.
• In a small sauce pot, add the butter and melt over medium heat. Once melted, whisk in the flour until a roux forms. Cook for 1 minute or until roux is golden brown. Slowly whisk in the milk. Cook over medium heat or until milk starts to bubble and thicken. Once thick, about 5 minutes, add the hot sauce. Whisk to combine.
• Off the heat, add 2/3 of the cheese and whisk well.
• In a large mixing bowl or your pasta pot, mix together the steak mixture, pasta, and cheese sauce. Stir well and then add additional seasonings to taste. Pour into a casserole dish and top with remaining cheese and the fried onions.
• Bake for 10-15 minutes or until bubbling.
• Serve immediately.

ONE-POT PHILLY CHEESE STEAK MAC AND CHEESE

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.

PHILLY-STYLE MAC AND CHEESE

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.

PHILLY CHEESESTEAK MACARONI & CHEESE

Steps:

• Place a large pot of salted water over high heat and bring it to a boil. Once the water boils, cook the cavatappi to al dente according to package directions. Once the pasta has finished cooking, drain it and return it to the pot it was cooked in.
• While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onions to the pan and top them with a lid or piece of aluminum foil for 2-3 minutes, just to get them cooking. Remove the lid or aluminum foil and continue cooking the onions until tender and lightly caramelized, 8-10 minutes.
• While the onions are caramelizing, melt the butter over medium-high heat in a medium-size pot. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken. Remove the pot from the heat and stir in the shredded cheese. Season with salt and freshly ground black pepper and reserve.
• To the skillet with the onions, add the beef stock and the roast beef. Cook to warm through. Add the cheese sauce and the onion-roast beef mixture to the pot with the drained pasta and toss everything to combine. Portion the mac and cheese onto plates, topping each with a sprinkle of parsley.