Philly Cheesesteak Macaroni and Cheese

Submitted by CookingONTheSide

"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."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 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

directions

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

Reviews

[DuChick]

This was an excellent flavored quick meal for a weeknight. I had leftover deli beef that I didn't know what to do with and found this recipe. So glad I did! I used skim milk and low-fat cheese and would caution NOT to use these as the texture was a bit grainy. That was my own fault, but it did not affect the flavor at all. My family loved this and cleaned the bowl. I also used used whole wheat penne pasta. Thanks Lainey!

 

[anniesnomsblog]

So great and quick to make! I love Philly Cheesesteak anything, so those flavours along with mac and cheese = heaven! I shredded my own provolone as I find it melts better, but other than that, made it exactly as the recipe states. Great weeknight meal and the leftovers are great too!

 

[rosslare]

MAGNIFIC! We thoroughly enjoyed this!

 

[Muffin Goddess]

Yum! I went the full-fat route for both milk and cheese. Instead of using pre-shredded cheese, I bought a chunk of unsliced provolone from the deli and shredded it myself (it melts better for sauces than the preshredded stuff). I had a 1lb chunk of the cheese, but 2 cups shredded is only about 1/2 lb, so I topped the pasta with some extra cheese before placing it in the oven (I probably used 3/4 lb total). I was a little worried about the amount of onion in this while I was chopping it, but my worries were unfounded. I cooked them for an extra couple minutes so they started to caramelize, which mellowed their bite perfectly. I'd love to try this with some 'shrooms added in, too. TOTAL comfort food, thanks for posting!

 

[Food.com]

Congratulations! Your Recipe was featured as "The Recipe of the Day" on our homepage last week. (6/24/11)